One of my go-to easy meals (a great breakfast, but also a fantastic hearty lunch). If you’re not a fan of spicy foods (Blasphemy!), you can load this up with cheese or simple spices.
Potayto, Potahto:
- One large potato (I usually use Russet potatoes, because I buy a huge bag of them when I shop, but you can also use the equivalent amount in smaller potatoes, potatoes of various colors, etc. etc.)
- 1 small onion (I use a yellow onion; you can use whatever you like)
- A handful of a green of your choice (I use kale, as usual; you can use spinach, mustard greens, and so on)
- 2 eggs
- Olive oil for frying
- Salt to taste
- Pepper to taste
- Frank’s Louisiana Red Hot Sauce to taste
- Anything else you like in your eggs: a crumbled cheese such as bleu or goat; paprika; red pepper flakes…
This is sort of an anything-goes recipe. Chop your potato(es) into small cubes and your onion into small chunks, and rip up your greens. Place them all in a frying pan with a couple tablespoons of olive oil, and put it on medium heat.
Stir the veggies together a bit to coat them with the oil, and season with some salt and pepper if you like (I actually omit both most of the time). Once the potatoes begin to brown slightly, crack your eggs into the pan (or crack them into a bowl to make sure that they’re good first, and then pour them into the pan). Use a wooden spoon to stir the eggs in with the veggies, while mixing the yolk and white together. It will only take about 1 minute for the eggs to cook.
Once the eggs are done, add the extra bits of your choosing and stir everything together. I pour in roughly 3 tablespoons of Frank’s Red Hot when I make my scramble, but I like it *killer* spicy. If you aren’t into hot sauce, add some crumbled cheese and/or spices. After you stir everything in, turn the heat off and serve in a bowl. I can get one large breakfast out of these quantities of ingredients, but you might find that you have leftovers. Bon appetit!
PhD Kitchen 