Best 5 Scrambled Potatoes Recipes

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SPICY POTATOES AND SCRAMBLED EGGS



Spicy Potatoes and Scrambled Eggs image

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

Provided by Anju

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 4

Number Of Ingredients 9

2 potatoes, scrubbed
4 tablespoons vegetable oil, divided
3 eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

Steps:

  • Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
  • Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
  • In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g

SCRAMBLED EGGS/BACON, POTATOES, PEPPERS AND ONIONS AND SAUSAGE



Scrambled Eggs/Bacon, Potatoes, Peppers and Onions and Sausage image

Make and share this Scrambled Eggs/Bacon, Potatoes, Peppers and Onions and Sausage recipe from Food.com.

Provided by jjans4

Categories     Breakfast

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 6

10 -12 eggs
1 (16 ounce) bag hash brown potatoes (small cubed or cut up your own)
1/4 cup diced onion
1/4 cup diced bell pepper
1/2 lb cut up pieces Italian sausage or 1/2 lb pork sausage
5 -6 pieces bacon, cut up into slices

Steps:

  • First cut up bacon and sausage into small pieces and fry.
  • take out mix and discard the grease.
  • Put potatoes (cooked),cut up onions, and cut up peppers into the fry pan and brown slightly.
  • add the bacon/sausage and then scramble the eggs (use whatever quantity you need) and put into the potatoe/bacon mix and cook all together.
  • Add cheese to top if so--.
  • You can add or subtract as much as you need--.

BACALHAU A BRAS (SALT COD SCRAMBLED WITH EGGS AND POTATOES)



Bacalhau A Bras (Salt Cod Scrambled With Eggs And Potatoes) image

Provided by Jean Anderson

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

6 ounces boneless dried salt cod
2 large Idaho potatoes, peeled
1 quart corn oil (for deep frying)
2 medium yellow onions, peeled and sliced very thin
2 teaspoons minced garlic
3 tablespoons robust olive oil
6 extra-large eggs
1/4 teaspoon freshly ground black pepper
1 tablespoon coarsely chopped parsley
12 oil-cured black olives

Steps:

  • Soak the cod overnight in several changes of cool water. Next day rinse the cod well, discard the skin, then with the fingers tear the cod into fine shreds and set aside.
  • Lay the potatoes, one at a time, in the feed tube of a food processor fitted with the fine shredding disc and cut them into long thin shreds. Empty into a large sieve and rinse well under cool water. Pat potatoes very dry on paper towels.
  • Meanwhile, heat the corn oil in deep 10-inch skillet or saute pan to 380 degrees, then fry the potatoes in small batches, separating the shreds, 8 to 10 seconds until the color of straw. With a skimmer lift the potatoes to paper towels to drain.
  • In a heavy 12-inch skillet (not iron) set over low heat, saute the onions and garlic in the olive oil 2 minutes until they begin to color; turn the heat to its lowest point, cover and steam 20 minutes.
  • Mix the cod into the onion mixture, cover and steam 10 minutes.
  • Quickly whisk the eggs with the black pepper until frothy. Toss half the reserved potatoes with the cod mixture, pour in the eggs and raise the heat to moderate. Scramble 1 1/2 to 2 minutes until softly set.
  • Ladle onto a small heated platter, wreathe with the remaining potatoes, sprinkle with parsley, garnish with black olives and serve.

NORWEGIAN SCRAMBLED EGGS WITH SMOKED SALMON AND POTATOES



Norwegian Scrambled Eggs With Smoked Salmon and Potatoes image

For ZWT 6. This is an easy and very tasty dish that is great for a brunch. This recipe is adapted from a recipe on Salmonrecipes.net.

Provided by Pesto lover

Categories     Breakfast

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 eggs
2 medium potatoes, diced
1/2 small onion, chopped
white pepper, to taste
3 tablespoons butter
1 lb smoked salmon, diced
1 tablespoon fresh dill, chopped
1/3 cup milk
1 tablespoon fresh parsley, chopped finely

Steps:

  • Place 1 tbsp butter into skillet to melt. Add potatoes and pepper. After 5 minutes, add onion. Brown potatoes. Onion should be limp, but not browned.
  • In separate bowl, beat eggs, then add milk, salmon and dill.
  • Add 2 tbsp butter to skillet to melt. Pour in egg mixture over potatoes. Scramble until almost done. Remove from heat. Eggs should still be a little moist.
  • Sprinkle parsley on top as garnish.

Nutrition Facts : Calories 530.1, Fat 27.1, SaturatedFat 12, Cholesterol 379.2, Sodium 1430.3, Carbohydrate 27.9, Fiber 3.4, Sugar 1.9, Protein 42.2

SCRAMBLED POTATOES



Scrambled Potatoes image

This is a fantastic dish to serve for a Christmas Day breakfast or brunch.

Provided by VEL.MAC

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Yield 7

Number Of Ingredients 4

1 pound bacon, cut into small pieces
3 pounds peeled and shredded potatoes
1 pound shredded Cheddar cheese
12 eggs

Steps:

  • In a large skillet, fry bacon pieces on medium heat until brown and a little bit crispy. Set aside bacon.
  • Cook and stir shredded potatoes in bacon drippings on medium heat until tender.
  • In a large bowl, whisk eggs, and salt and pepper. Add eggs to potatoes. Reduce heat to low. Cover and simmer for 10 minutes. Sprinkle cheese and bacon pieces on top of potatoes. Let cheese melt. Serve.

Nutrition Facts : Calories 830.8 calories, Carbohydrate 35.9 g, Cholesterol 431.1 mg, Fat 59.4 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 26.1 g, Sodium 1074.7 mg, Sugar 2.5 g

Tips:

  • Choose the right potatoes: Yukon Gold or russet potatoes are best for scrambling, as they hold their shape well and have a fluffy texture.
  • Cut the potatoes into small, even pieces: This will help them cook evenly.
  • Season the potatoes well: Salt, pepper, and garlic powder are a good starting point, but you can also add other herbs and spices to taste.
  • Don't overcrowd the pan: If you add too many potatoes to the pan, they will not cook evenly.
  • Cook the potatoes over medium heat: This will help them cook through without burning.
  • Stir the potatoes frequently: This will help them cook evenly and prevent them from sticking to the pan.
  • Don't overcook the potatoes: They should be tender, but still have a little bit of bite to them.
  • Serve the potatoes immediately: They are best when served hot and fresh.

Conclusion:

Scrambled potatoes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are also a great way to use up leftover mashed potatoes. With a few simple tips, you can make perfect scrambled potatoes every time. So next time you're looking for a quick and easy meal, give scrambled potatoes a try!

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