Sweet potato scramble is a staple recipe that everyone should have in their arsenal. It's quick, easy, and a classic. I mixed it up this morning with a little sweet potato because it adds a richness to the dish, but the same principle applies to any potato or fresh produce variety!
I've actually been growing potatoes lately and can't really justify buying them any more. I think that they're ready to harvest. But I tend to drag my heels on harvesting things that I can't see! Tomatoes and peppers are ready when they're plump and turn the correct color, usually fire engine red. Although sometimes yellow or green depending on the variety or amount of ripeness that you're looking for.
But potatoes? You can't tell when potatoes are ripe until you dig them up! And I find this quite tedious. Or, at the very least, out of sight out of mind. Honestly, I plant potatoes everywhere and could have hundreds of them without ever knowing it! I really only think of it when I think about buying potatoes... Because obviously I shouldn't if I already have so many of them! Potentially...
I also tend to prefer sweet potatoes sometimes because they add a richness. But I'm also being stubborn here because I am almost always growing potatoes and would rather eat my own than buy them from the store. Sweet potatoes are far less easy to grow! (They need a slightly more tropical environment than Wisconsin during the winter...) But it makes it a little bit easier to justify buying sweet potatoes!
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Variations of Sweet Potato Scramble
One of my favorite breakfast meals is scrambled eggs with sweet potatoes. You can substitute any flavor combination or potatoes of choice in a similar sweet potato scramble. I do this all of the time with the produce that I have on hand.
Scrambled eggs are a classic. One of my favorite ways to prepare them is alongside some freshly sautéed sweet potatoes. This rendition combines shallots, garlic, and a dash of salt and pepper for an incredibly quick and easy way to start the day. Although feel free to mix and match your own produce to make the perfect breakfast recipe for you!
Preheat a skillet on medium with a splash of olive oil.I use a cast iron skillet and don't need a lot of oil. Particularly because sweet potatoes don't absorb as much oil as other types of potatoes do. If you're using another type of skillet, you might need more oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
Meanwhile, dice the sweet potato and mince the shallot and garlic.I cut the sweet potatoes into 6 slices, like a pizza. This is how I end up with triangles. But you can chop them however you like.
Add to skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.
Scramble Eggs
With the stove still at medium heat, spritz with a little bit more oil as necessary.
Crack eggs into a bowl and whisk until fluffy.
Add eggs to the pan. Move them around gently with a spatula, making sure that they cook evenly. Stirring more constantly will result in runnier eggs. Stirring less vigorously will result in thicker eggs, but you may need to flip them to cook evenly.
Continue to gently move the eggs around until barely cooked. This should only take a couple of minutes. Remove from heat when the eggs begin to form and are no longer runny.
Assemble Plate
Place sweet potato and eggs on a plate. Top with a little bit more salt and pepper.
Serve immediately.
Tips, Tricks, & Notes
Scrambled eggs are so fundamental that we often don't really think about it. But there truly is an art on how to scramble eggs! And there are some very easy pitfalls to fall into that are easily avoided. For tips and tricks, check out my article on The Fundamentals of How to Scramble Eggs.
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