Patata Y Tocino Lucha De Huevo Akapotato Bacon And Egg Scramble Recipes
POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)
Provided by Daisy Martinez
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
- While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
- When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
- Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.
Nutrition Facts : Calories 236 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 93 milligrams, Sodium 201 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 7 grams, Sugar 0 grams
PATATA Y TOCINO LUCHA DE HUEVO AKA...POTATO, BACON AND EGG SCRAMBLE
If you don't have time to cube potatoes, use purchased refrigerated cubed potatoes instead such as potatoes O'Brian. Also add your favorite cheese to really kick it up as well as a salsa or Jalapeno for heat! Serve with Tortillas for the more Mexican feel or toast and no salsa for the gringos! :o) I found this recipe in an old Betty Crocker cookbook. So all the credit goes to BC...but I tweaked it to make it my own! ;)
Provided by Gidgit Graham @mamaGraham
Categories Eggs
Number Of Ingredients 8
Steps:
- Heat 1 inch water to boiling in 2 quart sauce pan, add potatoes, Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork or wire whisk until mixed; set aside.
- Melt butter in 10-inch skillet 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 spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minute or until eggs are thickened throughout but still moist. Sprinkle with bacon and if wanted cheese of your choosing!
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