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
Tastetastic Thursday
What's Cooking Thursdays
Creative Juices
Low-Cost Food Challenge Link Up
Full Plate Thursday
Twisted Thursday
Yum! All those recipes look fabulous. I often use frozen taters in my soups. I have learned not to keep potatoes in the fridge as they tend to be mushy when cooked. Thanks for sharing more mouth-watering ideas.
ReplyDeleteI like to cook up extra potatoes, too. Lately I've been baking them for one meal and using the rest in scrambled eggs. I don't usually add meat, but they definitely make a scrambled egg meal be more filling. Tonight I diced them and cooked them up in my frying pan with a dash of olive oil - easy homemade "fries".
ReplyDeleteThat's a really smart idea! I'm getting ready to precook chicken, peppers, and potatoes to put in the freezer for a breakfast skillet.
ReplyDeleteThank you for linking up at Twisted Thursday!
We love a great scramble like this, Loy. We like this for breakfast or dinner, it is good anytime! Hope you have a wonderful week and Special Valentine's Day. Thank you so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen