Best Scrambled Egg Potato And Bacon Tostadas Recipes

SCRAMBLED EGG, POTATO, AND BACON TOSTADAS

Steps:

• In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.
• Preheat oven to 350°F.
• In a shallow baking pan arrange bacon in one layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain and crumble. Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.
• Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.
• In a bowl whisk together eggs, scallions, and salt and pepper to taste. In skillet heat remaining 2 tablespoons butter over moderate heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through. Eggs may be made 45 minutes ahead and kept covered.
• Spoon potatoes, bacon, and eggs onto tortillas and serve with accompaniments.

ROASTED POTATO EGG SCRAMBLE

Steps:

• In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

BACON AND POTATO SCRAMBLE

Steps:

• Brown the bacon pieces in a skillet.
• Remove the bacon from the pan using a slotted spoon.
• Reserve.
• Add the potatoes and onions to the pan.
• Brown, stirring frequently.
• Return the bacon pieces.
• Add the eggs and scramble with the potatoes.
• Top with the cheese and cover for 1 minute (or until melted).
• Serve warm.

POTATO, BACON AND EGG SCRAMBLE

Steps:

• In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
• Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.

POTATO, BACON AND EGG SCRAMBLE

Steps:

• Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
• Beat eggs, milk, salt, and pepper until well mixed; set aside.
• Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
• Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
• Sprinkle with bacon.

SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON

Steps:

• Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
• Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
• At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
• Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.