Fried potatoes with scrambled eggs for breakfast

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

If you have a set of cast iron skillets, now's the time to break them out and make this wonderful breakfast. In each skillet, fried potatoes with bell peppers and ham pieces are baked under a layer of grated sharp cheddar until melted, and served with a fried egg and tomato salsa. A sizzling breakfast in the skillet will wake anyone with its aroma and delicious appearance, and it will satisfy your hunger for a long time. This recipe uses frozen fries—very convenient in the morning, saving time on peeling and cutting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups frozen grated or sliced french fries (1 900g bag)
20 frozen potato wedges or French fry strips
Rapeseed oil (canola), for frying
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
Half a red bell pepper, diced
1 jalapeño, seeded and diced (optional)
1.5 cups diced ham
1.5 cups grated sharp cheddar
8 large eggs
Salsa or pico de gallo, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, butter, onions, sweet pepper, jalapeno pepper, ham, cheddar cheese, eggs, salsa sauce

Cooking the dish according to the recipe:

Preheat the oven to 150°C and fry the diced (grated) potatoes and potato wedges in canola oil in separate pans according to the package directions until golden brown and crisp. Season with salt and pepper. If desired, you can bake the potatoes in the oven. Transfer to paper towels to remove excess oil and keep warm.
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the vegetables and ham; stir for a few minutes until the onion is soft. Turn off the heat and leave everything in the skillet.

Evenly distribute the diced fried potatoes, vegetable and ham mixture, and grated cheese among four oven-safe skillets (or one very large skillet). Bake for 1-2 minutes, until the cheese is melted. Remove from the oven using an oven mitt, as the skillet will be hot.
In a non-stick skillet, melt the remaining 2 tablespoons butter and fry the eggs to your desired doneness.
Place 5 potato wedges on top of the melted cheese, then top with two fried eggs in the pan. Top with salsa or pico de gallo and serve immediately.

Categories:

recipe / Simple and quick recipes / Quick breakfasts / Pan / Breakfast / March 8 / Main courses / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Fried potatoes / Ree Drummond

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