Sunday, September 11, 2011

Eggs & Potatoes

This is a delicious breakfast and so simple to make.

8 pasture eggs
2 small to medium potatoes, thinly diced into a skinny rectangles (about 1/2 inch long)
1 small onion or 1/2 medium onion
3 tbsp. butter, try Organic Valley
About 6 oz. water
Sea salt & ground pepper to taste
Optional ingredients - peppers, broccoli, mushrooms, spinach, tomatoes, etc. etc. etc.
Optional toppers - parsley, grated cheese

How To:
1. In a large skillet over medium heat cook potatoes and onions in butter. If using any optional ingredients you will add them here too.

2. After the onions are softened (a few minutes) add enough water to the skillet to just come to the top of the potatoes - I suggest starting with about 1/2 cup. This will vary based on the size of potatoes you use. You just want the top of the potatoes barely covered (see picture below).

Let the potatoes simmer until the water is gone, stirring one or two times. This will probably take about 10 to 15 minutes.
3. While the potatoes are cooking, whisk eggs. When potatoes are soft and all water is gone, add eggs, salt, and ground pepper (a sprinkling, to taste) and continue to cook until eggs are cooked through, stirring frequently to ensure all the eggs are cooked.

When the eggs are cooked through, garnish with grated cheese and/ or parsley, if desired.

Comments: My sister and I "created" this recipe many years ago when we still lived at home and were trying to come up with tasty things to eat. I still make this the same way and it is very delicious. The boys both love it for breakfast. The above makes about 4 to 6 servings. The potato chopping is a bit labor intensive, but really doesn't take too long. 

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