Potato Scramble for two

[Guest guest]

Potato Scramble

 

1 1/2 teaspoons each of butter and peanut oil or vegetable oil

6 to 8 ounces cooked, diced red potatoes or other potatoes

1 to 2 ounces sliced red onions

dash of garlic powder

3 eggs

1 to 2 ounces diced fresh tomato

freshly ground black pepper (it does make a difference)

1 to 2 ounces cheddar cheese, grated

 

Heat butter and oil over low heat in pan.

While the pan is heating, beat the eggs in a small mixing bowl with a wire whip

until blended but not frothy, you may add 1 1/2 tablespoons of cream, if

desired.

When the fat is hot enough to sizzle a drop of water, add the potatoes, red

onions and a dash of garlic powder.

Saute’ briefly, stirring or shaking the pan often.

Pour in the eggs and cook over low heat, stirring occasionally with a rubber

spatula but do not over stir or allow the eggs to brown.

Add the tomatoes and stir.

Remove the eggs from the heat when they are “set†but still soft and moist

Immediately top with cheese and cover until cheese is melted.

Divide in the pan and slide onto plates for two.

servings or plate whole for one serving. Serves 2.

 

 

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