breakfast for dinner.by caroline
Confession: I LOVE breakfast foods. I could eat them for, well, breakfast, but also have no qualms about eating breakfast-style dishes for lunch and dinner too.
Tonight is going to be one of those nights.
I don’t know about you, but I am pretty big on potatoes in all forms — mashed, hashed, baked, roasted … you name it, they’re mine, all mine. Needless to say, I was pretty excited to give them a shot in this dish. The addition was a success …
Southwestern Potato Egg Scramble
Ingredients (4 servings)
- 1-2 Tablespoons olive oil
- 1/4 medium yellow onion, diced
- 1/2 red bell pepper, diced
- 1 cup red potatoes, diced
- 1 jalapeno pepper, minced
- 1 clove garlic, minced
- 8 large eggs, beaten
- 1/2 cup cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- Optional: gluten-free corn tortillas (served warm) and salsa
Heat olive oil in a medium saute pan over medium heat. Spread oil around pan by rocking the pan back and forth.
Add onion, potatoes, pepper, jalapeno and garlic, stirring constantly until onions become translucent (about 4 – 5 minutes).
Add eggs and begin to scramble with a spatula, folding potato mixture into the eggs. Add cheese, chili powder, cumin and salt, and continue stirring.
Cook until eggs are fully scrambled. Serve in corn tortillas and top with salsa if desired.
Share with me, please: What’s your favorite out-of-the-ordinary dinner? (Second on my list: Peanut butter and jelly. What can I say? I’m a five-year-old at heart.)