So Good Scrambled Eggs With Pan Fried Baby Red Potatoes
The satisfying combination of scrambled eggs with home fries is taken up a notch with peppers, onions, seasonings and melted cheese. Goes great with a side of toast and bacon!
Course Breakfast
Cuisine American
Keyword breakfast potatoes and eggs, breakfast scramble, scrambled eggs with cheese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 587kcal
Ingredients
Potatoes
2Tablespoonsextra virgin olive oil
3Tablespoonsfinely chopped white onion
2medium baby red potatoes small dice
Pinch of salt and pepper (I like big pinches, but everyone is different on saltiness)
1/4teaspoondried parsley flakes
Eggs
1Tablespoonextra virgin olive oil
2Tablespoonsfinely chopped red bell pepper
2Tablespoonsfinely chopped white onion
3eggs
2Tablespoonsmilk
Pinch of salt and pepper to taste
Pinch of garlic salt seasoning (Lawrys or Spice Hunter is great)
1/4cupshredded Cheddar Cheese
Sides
1piecebuttered toast of choice
2stripsbacon, cooked and crisped (I get the precooked bacon at Costco and hit it in the microwave for 60 seconds, it’s great!)
1/4cupsalsa of choice
Instructions
Potatoes
Heat olive oil in a small skillet over medium heat.
Add onions, potatoes, salt, pepper and parsley.
Cook and stir frequently for 10-12 minutes or until cooked through and slightly golden on edges.
Eggs
Heat olive oil in medium skillet over medium heat.
Saute red bell pepper and onion for 3-5 minutes, until softened.
Whisk eggs, milk, salt, pepper and garlic salt in a medium bowl. Pour into hot skillet. Cook and stir with rubber spatula until cooked through.
Sprinkle with shredded cheese, remove from heat.
Serve with toast, crisped bacon and a side of salsa.