Eggs and Potatoes |
| Name: |
Jamie Mathis |
| Base: |
Norfolk Naval Base |
| Recipe: |
This is super easy and really good. I grew up eating this during my Dad's military service - especially the day before payday! So here it is...
Ingredients:
Butter: Enough to coat your potatoes. You can use margarine, but I don't reccomend using a yogurt blend spread or non-fat spreads.
Eggs:4 to 444 to fit your needs
Potatoes:One medium potato for every 4 eggs. Adjust as you see fit.
Salt and Pepper to taste.
Ketchup: optional I liked to use it, but my sister hated using ketchup.
Peel the potatoes and cut them into pieces. (They can be diced, shredded, or whatever you like, but make sure the pieces are small enough to cook fast. I prefer my potatoes to be nearly minced. I use my mini chopper to cut them.) Rinse with cold water in a strainer and set aside. Melt butter in a tall sided skillet that will hold all of your eggs and potatoes. Add potatoes to the skillet when the butter has just finished melting. Use a spatula to turn and mix potatoes until they are all coated with butter. Cook over medium heat until they are tender. Crack your eggs into a bowl and scramble them. Pour them evenly over the potatoes. Add salt and pepper if desired.Using your spatula keep mixing and turning the mixture until the eggs are cooked and the potatoes are very lightly browned. Serve with toast and jelly, fruit, pancakes, bacon-whatever makes you happy.
I hope you like this as much as my family and my new husband does!
Jamie
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