Today’s recipe is a breakfast one, but breakfast is also great for dinner. I adapted this recipe for country egg scramble from one that I saw on Priscilla Bakes. You need a good sized skillet to cook this in. Or you can scramble the eggs in a separate pan and then mix the potatoes and eggs together when you serve it. This recipe can feed 5 to 6. I just love a good scramble and this turned out fabulous!
Dad will love this hearty breafast skillet dish. You can use any cheese is this but I love the added flavor that pepperjack adds. I also have a variation of this recipe using sausage if you prefer that over bacon.
- 6 to 7 (medium sized) new red potatoes, cubed
- 8 eggs
- 1/3 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- 4 medium green onions, sliced (1/4 cup)
- 6 slices bacon
- 1 cup cheese (I used pepper jack, but use whatever you like)
- Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender (it probably took me about 15 minutes); drain.
- Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
- In a large skillet, cook the 6 slices of bacon until crispy and remove from skillet. Add potatoes to skillet, you’re gonna cook them in the bacon grease left in the pan. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese. Serves 4-5.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
This is the original photo from this post when it was first published in June 2009.