Egg and Potato Scramble

Looking for a quick meal to make on a busy weeknight? Only have a few things in your fridge? Trying whipping up an egg scramble or frittata.  I almost always have eggs, some kind of cheese, and leftover veg or meat to toss in it.  I made this one last night.  My kiddo always loves breakfast food at dinner and I love it because it’s easy to make.

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  • 1/2 red onion, diced
  • 2 c frozen hash browns with peppers and onions (often called Potatoes O’Brien)
  • 6 eggs, whisked with a bit of milk
  • 2 t smoked paprika
  • 2 t garlic powder
  • Several dashes of your favorite hot sauce (I use Tabañero)
  • salt & pepper, to taste
  • 1/2 c shredded cheese
  1. Dice the onion and sauté until soft. (Be sure to use a fairly large, oven-proof skillet.)
  2. Add the frozen hash browns. Spread them out in a single layer in the skillet and let them brown on one side before stirring and flipping to the other side.  Repeat the browning on the 2nd side.
  3. While the onions and hash browns are cooking, whisk together the eggs, milk, spices, and hot sauce.  Set your oven to a high broiler setting as well.
  4. Once the onions and hash browns are done, push them to one side of the pan and pour in your eggs.  Slowly scramble them until they are almost set to your liking.
  5. Then mix them together with the onions and hashbrowns until the eggs are cooked to your liking.
  6. Sprinkle the cheese on top of the scramble and put under your broiler until the cheesy is melted and bubbly
  7. Serve with extra hot sauce on the side and enjoy!

Serves 3. (2 eggs/person)

Greek Mashed Potatoes

greek potatoes

  • 2 lb small red potatoes
  • 2 T olive oil
  • 1 c plain Greek yogurt
  • 1/2-1 c milk
  • 4 oz crumbled feta cheese
  • 1 c sliced and pitted Kalamata olives
  • 1 c diced red bell pepper
  • 1 T minced garlic
  • 1/2 c fresh chopped parsley
  • salt and pepper, to taste
  1. Preheat oven to 425 degrees.  Rinse potatoes and cut into halves or quarters.
  2. Toss with 2 T olive oil and salt and pepper and place on a rimmed baking sheet.  Bake at 425 for 30 minutes.  Stir the potatoes halfway through the baking.
  3. Meanwhile, slice the olives, dice the bell pepper, and mince the garlic. Then chop the parsley to the consistency you want.
  4. When the potatoes are done cooking, place them in a large bowl.  Add the yogurt and 1/2 c milk and mash the potatoes.  Add more milk, if needed, to achieve the consistency you want.
  5. Then stir in the feta, olives, peppers, garlic, and parsley.  Add salt and pepper to taste.
  6. Serves around 6 people.

This recipe was created for the logo_canariascom_en recipe competition.

Buttermilk Smashed Potatoes

potatoes

 

  • 1 bag of small red potatoes
  • 4T butter
  • 1 c buttermilk
  • 1 cup Italian Blend cheese
  • salt and pepper; to taste
  • 6 green onions, sliced
  1. Clean the potatoes and boil until fork-tender.
  2. Drain them and return them to the stove on low heat.
  3. Add the butter and buttermilk, and smash until they are the consistency you want.
  4. Stir in the cheese, salt, and pepper.
  5. Top with green onions and serve.

Weekly Menu: 03/05/12

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