Scrambled Eggs w/ Potatoes & Banana Peppers
Need a morning pick-me-up that will last the day? Or just looking for something nutritious and delicious? There's nothing better than a potato and egg scramble in the morning. This recipe combines Yukon gold potatoes, redskin dwarf peppers, banana peppers, and scrambled eggs. Although feel free to mix and match your own potatoes and bell or sweet peppers of choice! This is a quick and easy recipe to mix and match the produce that you have on hand.
Equipment
- Skillet
- Stove
- Small Bowl
Ingredients
- 1 Yukon gold potato diced
- 1 redskin dwarf pepper diced (or 1/2 red bell pepper)
- 2 banana peppers diced
- 2 eggs
- dash salt
- dash pepper
Instructions
Cook Potatoes and Peppers
- Preheat a skillet on medium with a splash of olive oil.I like to use a cast iron skillet. If you're using another type of skillet, you might need more oil and the cooking time may vary slightly. I like to start with a very thin layer of oil, just enough to cover the skillet, and then add more as needed while cooking.
- Meanwhile, dice the potato and banana pepper.
- Add potato and red pepper to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.I grew redskin dwarf peppers this year. I don't think that I've ever seen them outside of a nursery, though! They look at taste much like a small bell pepper. Substitute 1/2 a red bell pepper if you don't have them available.Make sure to stir rather 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
- Add oil to a skillet and preheat a over medium-high heat.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Like with the potatoes, use just enough so that your eggs don't stick.
- 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 potatoes and bell pepper on a plate. Add eggs. Top with finely grated cheese. 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.