Red Potato Scramble
Instructions:
- 1 1/2 teaspoons each of butter and peanut oil or vegetable oil
- 6-8 ounces cooked, diced red potatoes (or other potatoes)
- 1-2 ounces sliced red onions
- Dash of garlic powder
- 3 eggs
- 1-2 ounces diced fresh tomato
- Freshly ground black pepper (it does make a difference)
- 1-2 ounces Cheddar cheese, grated
- Heat butter and oil over low heat in a 7-8 inch egg pan
- While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until
- blended but not frothy (you may add 1 1/2 tablespoons of cream, if desired)
- When the fat is hot enough to sizzle a drop of water, add the potatoes, red onions and a dash of garlic powder
- Sauté briefly, stirring or shaking the pan often
- Pour in the eggs and cook over low heat, stirring occasionally with a rubber spatula and please do not allow the eggs to brown
- Add the tomatoes and stir
- Remove the eggs from the heat when they are “set” but still soft and moist
- Immediately top with cheese and cover until cheese is melted
- Divide in the pan and slide onto plates for two servings or plate whole for one serving