Scrambled eggs and potatoes are a hearty dish that will satisfy and satisfy the morning needs of any person. This is the perfect meal, especially for everyday life when there is no time to prepare delicious meals.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you don't know what to quickly cook tasty, satisfying and nutritious, then opt for scrambled eggs and potatoes. This is a universal and affordable dish for everyone, which diversifies the morning or evening menu, besides, you can fantasize with it and add all kinds of products like parsley or dill, onions or green onions, tomatoes or sausage. During cooking, it is not necessary to pour eggs with fried eggs, if the egg "eyes" are fed up, then prepare an omelet "mash".
For this recipe, I used young potatoes because it can be fried without peeling. And he prepares much faster. However, in the winter season, you can use firm old tubers. And to speed up the cooking process, boil the potatoes in advance, for example, in the evening. Then in the morning it will only be necessary to fry it and cook an omelet. The main advantage of this dish is that it saturates well, gives strength and energy for the whole day. And the recipe itself is so simple that any novice culinary specialist can cope with it, and it will not take much time to implement it. For sure, many will like the dish, so let's start cooking.
- Caloric content per 100 g - 146 kcal.
- Servings - 1
- Cooking time - 15 minutes for scrambled eggs, plus time for boiling potatoes
Ingredients:
- Potatoes (young in this recipe) - 2-3 pcs. (depending on size)
- Eggs - 2 pcs.
- Dill - small bunch
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step-by-step cooking of fried eggs and potatoes:
1. Wash the potatoes, put them in a saucepan, cover with water and cook on the stove. Since the tubers are young, I do not peel them. If you are working with old fruits, you can peel them, or you can leave them in the peel. Do it to your liking.
Note: salt potatoes at the very end of cooking or even when frying in a pan. Because the salt promotes the disintegration of the tubers.
2. Try the readiness of the potato with a toothpick puncture, it should freely enter the potato. If the tubers are hard, continue boiling. After removing them from the water, cool slightly so as not to burn yourself and cut. The cutting method can be different: cubes, bars, slices.
3. Place the frying pan on the stove, add vegetable oil and heat. Add the potatoes and turn on medium heat.
4. Fry the potatoes on both sides until golden brown. If the tubers were not salted during cooking, then season them with salt now, also do not forget to pepper.
5. When the potatoes are completely fried, pour the eggs over the potatoes and season them with salt. I cook fried eggs with fried eggs, but you can make them with a chatterbox. Then pour the eggs into a deep bowl, salt, stir with a fork and pour over the potatoes. Before serving, sprinkle the omelet with chopped dill and serve it to the table.
See also a video recipe on how to cook scrambled eggs with potatoes and onions.
