My niece, Desy, recently posted this picture to Facebook. It's a satisfying, home cooked skillet breakfast, full of ~ diced golden fried potatoes, eggs, onions and cheese. It was one of her dad's favorite breakfasts. I asked, and she gave me the recipe, so I thought I'd share it on the blog. (she adds mushrooms, but, her dad preferred his without) Enjoy!
Desy's Country Potatoes & Cheesy Scrambled Egg Skillet Breakfast
- 6 medium russet potatoes, diced
- 1 small purple onion, minced*
- 4 green onions, minced*
- 1 cup mushrooms, diced
- 6 eggs, well beaten
- 1 clove garlic, minced
- 2 cups shredded cheddar cheese
- cooking oil
- salt/pepper, to taste
*you can dice the purple/green onions if you prefer, it'll change the texture/taste up a bit ~ Desy makes it both ways, just depends on her mood...
Heat some oil in a large frying pan over medium-high heat. When oil is hot, add the potatoes, turning occasionally and cook them until they just begin to turn golden brown. Then add in the purple onion, green onion and the mushrooms. Combine and continue to cook, stirring occasionally until the onions begin to turn translucent and the potatoes are finished cooking and are a nice, rich golden brown color.
Add the minced garlic to the 6 beaten eggs and stir well. Pour the egg mixture over the cooked potatoes and stir. When the eggs are finished cooking, add salt and pepper to taste, then add the shredded cheese to the top. You can either stir in the shredded cheese and then serve ~ or ~ just allow the shredded cheese to melt on top of the skillet breakfast, and serve that way. (Desy likes hers stirred in)