Tuesday, March 29, 2016

Breakfast or even a dinner scramble

Boy this month got away from me - was just recovering from Bday month and then we had a guest for a bit and work has been crazy - basically just life! But all good - and especially when I make this tasty scrambled egg dish - I first made it on my bday weekend and have made it 3 times since it is soooo delicious. One of the great things about it is you can make it ahead and then just quickly fry it up in the morning or it's even hearty enough for dinner - you know how much I love breakfast for dinner!

Scrambled Eggs with Potatoes and Chiles

1 pound of yukon gold potatoes cut into 1/2 inch cubes
olive oil
1 tablespoon chopped chipotle chile in adobo sauce (you can substitute a sprinkling of chili powder)
1 poblano chile (roasted and peeled - I do these ahead and freeze them)
1/2 onion diced
8 eggs
To Serve - salsa, shredded cheese, sour cream, avocado and tortillas - all or none - up to you - I say all in!

Toss the chopped potatoes with some olive oil, salt and pepper and the chipotle in a bowl and pour onto a baking sheet and roast at 400 degrees for about 25 min - or until fork tender - tossing them once. Meanwhile in a large saut√© pan cook the onion in some olive oil until tender then add the chopped poblano -ok, if you don't have one peeled in your freezer - I guess you can use a can of green chili - they just don't have the bite that a fresh (frozen) one does, so you may need a bit more spice OR if you get a fresh one - just throw it on the grill until blackened, then place in a plastic bag for about 10 min and let it sweat. When it's cool enough to handle - peel and remove seeds. Seriously - when these are abundant at the market - do a bunch and freeze them - I even do this with red peppers so I can make pimento cheese anytime ; ) Sorry, I digress - Next toss roasted potatoes with onions and peppers and then you can refrigerate overnight - or to serve right away- in your hot saut√© pan add a bit more oil and heat it all up then beat the eggs and add to the pan and gently stir and cook until eggs are done - but not rubbery! Serve with some warmed tortillas, and all the fixings - YUM. 

Almost didn't get anything posted in March - just under the gun. Whew. 

No comments:

Post a Comment