Baconandpotatoscramble Recipes

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BACON AND POTATO SCRAMBLE



Bacon and Potato Scramble image

Make and share this Bacon and Potato Scramble recipe from Food.com.

Provided by Mini Ravindran

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 slices bacon, diced
1/2 cup potato, grated
1 tablespoon onion, minced
3 eggs, beaten
1/2 cup cheddar cheese, grated

Steps:

  • Brown the bacon pieces in a skillet.
  • Remove the bacon from the pan using a slotted spoon.
  • Reserve.
  • Add the potatoes and onions to the pan.
  • Brown, stirring frequently.
  • Return the bacon pieces.
  • Add the eggs and scramble with the potatoes.
  • Top with the cheese and cover for 1 minute (or until melted).
  • Serve warm.

SPICY POTATO SCRAMBLE



Spicy Potato Scramble image

The word "scramble" makes you think of eggs, but there are none in this! All over India, there are versions of this dish. With this amount of chilli powder, it is supposed to be very spicy! If you don't like a lot of heat or spice, start with a small amount and add more at the end. I got this from an Indian recipe website. Enjoy!

Provided by Nif_H

Categories     Potato

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

3 medium potatoes, peeled and cut in to small pieces (soak in water)
1 tablespoon oil
1 teaspoon cumin seed
1 onion, chopped
10 -12 fresh curry leaves
1 pinch turmeric
1/2 teaspoon ginger-garlic paste
1 tablespoon fresh coconut, grated
salt, to taste
1 teaspoon coriander powder
1 teaspoon red chili powder (too much for me!)
1 sprig fresh cilantro, chopped
lime juice, as needed (from about 1/2 lime)

Steps:

  • Peel the potatoes, cut into small pices and soak in water.
  • In a frying pan, add oil, cumin seeds, onion, and curry leaves.
  • Mix well and then add turmeric, ginger-garlic paste, coconut and salt. Drain the water from the potatoes and add to pan.
  • Mix well then add coriander powder, red chilli powder. Mix well and close it with a lid.
  • Cook until potatoes are just tender, about 20 minutes.
  • Once it is done, turn off the heat and add chopped cilantro and lime juice. Mix well and serve hot.

Nutrition Facts : Calories 172.9, Fat 4.2, SaturatedFat 0.9, Sodium 23.5, Carbohydrate 31.4, Fiber 4.4, Sugar 2.6, Protein 3.8

BACON, POTATO, AND SWISS CHARD SCRAMBLE



Bacon, Potato, and Swiss Chard Scramble image

Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

3 ounces bacon (3 strips), chopped
1/4 cup extra-virgin olive oil
1 pound baby Yukon Gold potatoes, sliced into 1/4-inch rounds
1 small onion, halved and sliced (1 1/2 cups)
1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced
1 tablespoon chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 to 3 cloves)
8 large eggs, beaten
Salsa or hot sauce, for serving

Steps:

  • Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
  • Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

POTATO, BACON AND EGG SCRAMBLE



Potato, Bacon and Egg Scramble image

Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 5

Number Of Ingredients 8

5 slices bacon
1 lb small red potatoes (6 or 7), cubed
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 medium green onions, sliced (1/4 cup)

Steps:

  • In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
  • Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
  • In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
  • Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

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