Spicy Potatoes And Scrambled Eggs Recipes

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SPICY POTATOES AND SCRAMBLED EGGS



Spicy Potatoes and Scrambled Eggs image

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

Provided by Anju

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 4

Number Of Ingredients 9

2 potatoes, scrubbed
4 tablespoons vegetable oil, divided
3 eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

Steps:

  • Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
  • Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
  • In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 3 servings

Number Of Ingredients 6

6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of hot sauce
1 tablespoon butter

Steps:

  • Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
  • Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)



Aloo Anday (Potatoes and Scrambled Eggs) image

This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.

Provided by Zainab Shah

Categories     dinner, curries, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

INGREDIENTS
3 medium red potatoes (1 1/4 pounds)
3 tablespoons ghee or vegetable oil
1 teaspoon garlic paste or finely grated garlic
1/2 teaspoon ginger paste or finely grated ginger, plus silvers for garnish
1 medium Spanish or other sweet onion, finely chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons Kashmiri red chile powder or other ground red chile
3 green Thai chiles, stemmed and finely chopped
3 medium plum tomatoes, coarsely chopped
2 teaspoons fine sea salt
7 large eggs
2 tablespoons chopped cilantro, for garnish
1 teaspoon garam masala, for garnish
Chapati, pita, naan or rice, for serving

Steps:

  • Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
  • Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
  • Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
  • Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
  • Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman's cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft - not unlike loose oatmeal - with small curds throughout.

Provided by Mark Bittman

Categories     breakfast, dinner, easy, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter or neutral oil, like corn or canola
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup trimmed and roughly chopped scallions
1 jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
Salt and pepper to taste
8 eggs
1/3 cup chopped fresh cilantro leaves

Steps:

  • Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
  • Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
  • Stir in cilantro and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY SCRAMBLED EGGS WITH CRISPY POTATOES



Creamy Scrambled Eggs with Crispy Potatoes image

Categories     Milk/Cream     Egg     Potato     Breakfast     Brunch     Kid-Friendly     Pan-Fry     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 6

2/3 cup vegetable oil
1 russet (baking) potato, cut into julienne strips and reserved in a bowl of cold water
4 large eggs
2 tablespoons heavy cream
2 tablespoons unsalted butter
lightly buttered toast as an accompaniment

Steps:

  • In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.
  • In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast.

SPICY POTATOES AND SCRAMBLED EGGS



Spicy Potatoes and Scrambled Eggs image

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

Provided by Anju

Categories     Breakfast Potatoes

Time 25m

Yield 4

Number Of Ingredients 9

2 potatoes, scrubbed
4 tablespoons vegetable oil, divided
3 eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

Steps:

  • Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
  • Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
  • In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g

COUNTRY-STYLE SCRAMBLED EGGS



Country-Style Scrambled Eggs image

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

QUICK EGG & POTATO SCRAMBLE



Quick Egg & Potato Scramble image

Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 20m

Yield 6 servings

Number Of Ingredients 6

2 Tbsp. butter
2 cups ORE-IDA Potatoes O'Brien
3/4 cup chopped onions
1 small jalapeño pepper, finely chopped
6 eggs
1/4 tsp. pepper

Steps:

  • Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
  • Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

ROASTED POTATO EGG SCRAMBLE



Roasted Potato Egg Scramble image

Deliciously seasoned Backyard Grilled Potatoes mixed into a hearty egg scramble hits the spot for any weekend brunch.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 5

Number Of Ingredients 8

6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 bag (11.8 oz) frozen backyard grilled potatoes
5 slices bacon, crisply cooked, crumbled
1/2 cup shredded Cheddar cheese (4 oz)

Steps:

  • In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
  • Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 260 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g

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