I like to select whole potatoes of a similar size and steam them until they are just tender, but the potatoes can also be boiled, and Russets can be baked in the oven or the microwave. There is no need to peel that potatoes before cooking. Reds and Yukon golds can be served with the skins on. My hubby doesn’t like the skin on any type of potato, so I do peel them after cooking. The potatoes can be grated for hash browns and cubed for soup and other dishes.
So with all-ready cooked potatoes, you can make country hash browns. We all probably have our favorite recipe for these.
Meat, Potato, Egg Scramble
1/2 to1 lb. meat or bacon, cooked
or 6 slices bacon, cooked
3 T. bacon grease, butter, margarine, olive or salad oil
1/3 c. chopped onion
1/4 c. chopped red or green pepper (opt.)
6 potatoes, cooked and cubed
1 t. salt
1/2 t. freshly ground pepper
4 to 6 eggs, depending on how many people are eating
2 T. milk for 4 eggs and 3 T. milk for 6 eggs
Shredded cheese of your choice (opt.)
Heat bacon grease or other fat in a large skillet. Add onion and pepper and cook about 5 minutes. Add potatoes, salt and pepper and other seasonings of choice. Cook until potatoes are golden brown, turning occasionally. Add meat of choice and continue cooking until it is heated through. In a bowl, mix eggs with milk until well blended. Pour over potatoes and cook, stirring occasionally until the eggs have set. Sprinkle cheese over the top and let melt or serve cheese on the side to sprinkle over individual servings. Serves 6. Reheat leftovers in the microwave or a skillet.
Linked to: It's a Keeper Thursday
What's Cooking Thursdays
Low-Cost Food Challenge Link Up
Full Plate Thursday