Best Scrambled Potatoes Recipes

SPICY POTATOES AND SCRAMBLED EGGS

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!

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

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)

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.

ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS

Steps:

• To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
• Using the large hole of a box grater, shred the potatoes.
• Season the shredded potatoes with salt and pepper and form them into 6 cakes.
• In a large skillet; heat half the butter over medium heat.
• Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
• Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
• To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
• Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
• To serve and garnish; place one warm rosti potato in the center of each warmed plate.
• Form two slices od salmon into circular ribbons on top of each rosti.
• Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
• Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.

NORWEGIAN SCRAMBLED EGGS WITH SMOKED SALMON AND POTATOES

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.

SCRAMBLED POTATOES

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.

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.

SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES

Steps:

• Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
• Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
• Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.

CREAMY SCRAMBLED EGGS WITH CRISPY POTATOES

Steps:

• In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.
• In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast.

ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)

Steps:

• Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
• Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
• Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
• Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
• Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.

SCRAMBLED EGGS WITH CHICKEN, HAM AND POTATOES

Steps:

• Heat the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until lightly browned, about 8 minutes. Add the bell pepper and cook until softened, about 5 minutes. Add the chicken and ham and cook, stirring, until heated through.
• In a medium bowl, lightly beat the eggs with the milk, 1 teaspoon of kosher salt, 1/2 teaspoon of pepper and the chopped parsley. Add the egg mixture to the skillet and cook over moderate heat, stirring gently, until the eggs are just cooked through, about 5 minutes. Add the Oven-Fried Potatoes and toss gently until heated through. Serve immediately, with hot sauce.