Description: This isn’t your average scrambled eggs. This recipe elevates the humble breakfast staple by incorporating grated potato, creating a wonderfully textured and flavorful dish that’s both comforting and satisfying. The addition of chives brings a fresh, herbaceous note, while optional salami or sausage adds a savory depth that makes this a complete and hearty meal. It’s a perfect way to use up leftover potatoes and transform them into something extraordinary.
Why You Will Love This Recipe:
- Uniquely Textured: The grated potato adds a delightful textural element to the scrambled eggs. It’s a far cry from the smooth, sometimes bland texture of traditional scrambled eggs. The slight crispiness of the potato, combined with the soft eggs, is a culinary delight.
- Flavorful and Versatile: The basic recipe is a fantastic foundation, but it’s also incredibly adaptable. You can easily customize it with your favorite herbs, spices, cheeses, or vegetables. The salami or sausage adds a wonderful richness, but you could substitute it with bacon, ham, or even chorizo.
- Quick and Easy: Despite its elevated flavor profile, this recipe is surprisingly quick and easy to make. It’s perfect for busy mornings or a lazy weekend brunch. You probably already have most of the ingredients in your pantry and refrigerator.
- Comfort Food at its Finest: There’s something inherently comforting about a warm, savory breakfast. This recipe takes that comfort to the next level with the addition of the familiar and satisfying taste of potatoes.
- One-Pan Wonder: Everything is cooked in a single pan, which means fewer dishes to wash! This is a huge plus for busy cooks or anyone who appreciates a streamlined cooking process.
Introduction
Forget your run-of-the-mill scrambled eggs! This recipe is all about adding depth, texture, and a whole lot of flavor to a breakfast classic. The secret ingredient? Grated potato! This simple addition transforms ordinary scrambled eggs into a hearty and satisfying meal that will become a regular in your breakfast rotation. Think of it as a cross between scrambled eggs and a breakfast hash, but with a refined twist. The chives add a touch of freshness, while the optional salami (or sausage) brings a savory punch that will wake up your taste buds. This dish is incredibly versatile, allowing you to experiment with different flavors and ingredients to suit your preferences. Whether you’re looking for a quick and easy breakfast on a weekday morning or a comforting brunch on the weekend, these scrambled eggs with grated potato and chives are sure to please. I learned to love this dish with my family over the years and I am excited to share this wonderful recipe.
Ingredients:
- 3 large eggs
- Salt, to taste
- Dried garlic, to taste
- Black pepper, to taste
- 1 tablespoon sour cream (full fat or low fat works)
- 2 tablespoons fresh chives, finely chopped
- 1 large potato (Russet, Yukon Gold, or red potatoes work well), peeled and grated
- 2 ounces Salami, sausage, or chorizo (optional)
- 1 tablespoon olive oil or butter (if not using salami or sausage)
Preparation:
Step 1: Prepare the Potato: Peel the potato and grate it using a box grater or food processor with a grating attachment. Squeeze out any excess moisture from the grated potato using paper towels or a clean kitchen towel. This will help the potato crisp up nicely in the pan and prevent the eggs from becoming watery. Place the grated potato in a bowl and set aside.
Step 2: Prepare the Sausage (Optional): If using salami or sausage, dice it into small pieces. This helps the sausage to cook evenly and distribute its flavor throughout the dish. Set the diced sausage aside.
Step 3: Cook the Sausage or Add Oil: If you are using salami or fatty sausage, heat a frying pan over medium heat. Add the diced sausage to the pan and cook for 2-3 minutes, stirring occasionally, until the sausage is lightly browned and has released some of its fat. If you are not using sausage, add olive oil or butter to a non-stick skillet and heat over medium heat. Ensure the entire pan is coated evenly.
Step 4: Cook the Potato: Add the grated potato to the pan with the sausage (or oil). Spread the potato in an even layer and cook for 5-7 minutes, stirring occasionally, until the potato is tender and lightly crispy. You want the potato to be cooked through, but not burned. If the potato starts to brown too quickly, reduce the heat slightly.
Step 5: Prepare the Egg Mixture: While the potato is cooking, crack the eggs into a medium bowl. Add salt, dried garlic, black pepper, and sour cream. Whisk the mixture until well combined. The sour cream adds richness and creaminess to the eggs. You can substitute it with milk or cream if you prefer.
Step 6: Cook the Eggs: Push the cooked potatoes to one side of the pan, creating space for the eggs. Pour the egg mixture into the empty side of the pan. Let the eggs set for 1-2 minutes, without stirring, until they start to solidify around the edges.
Step 7: Scramble the Eggs: Gently stir the eggs with a spatula, breaking them up and mixing them with the potatoes. Continue to stir until the eggs are just cooked through and still slightly moist. Be careful not to overcook the eggs, as they will become dry and rubbery. The consistency should be soft and creamy.
Step 8: Add the Chives: Stir in the chopped chives and continue to stir until eggs are just cooked through.
Step 9: Serve Immediately: Serve hot straight from the pan. Garnish with extra chives, a dollop of sour cream, or a sprinkle of black pepper.
COOKING Rating:
- Ease of Cooking: Easy
- Flavor Complexity: Medium
- Kid-Friendly: Yes, especially without the sausage
- Crowd-Pleasing: Yes
Serving Suggestions:
- Serve with: Toast, English muffins, or bagels.
- Pair with: Fresh fruit, such as berries or melon.
- Side dish: A simple green salad with a light vinaigrette.
- Breakfast in Bed: Serve with a side of bacon or sausage and a glass of orange juice for the perfect breakfast in bed.
- Brunch Buffet: Include as part of a larger brunch buffet with other breakfast favorites like pancakes, waffles, and French toast.
Tips:
- Don’t Overcook the Eggs: Overcooked eggs are dry and rubbery. Cook them until they are just set but still slightly moist. They will continue to cook slightly off the heat.
- Use a Non-Stick Pan: A non-stick pan will prevent the eggs from sticking and make cleanup a breeze.
- Squeeze Out Excess Moisture: Squeeze out any excess moisture from the grated potato before cooking. This will help the potato crisp up nicely.
- Customize with Your Favorite Ingredients: Feel free to add your favorite herbs, spices, cheeses, or vegetables to this recipe. Some suggestions include diced onions, bell peppers, mushrooms, spinach, cheddar cheese, or Parmesan cheese.
- Make it Vegetarian: Omit the salami or sausage to make this recipe vegetarian.
Prep Time:
- 10 minutes
Cook Time:
- 15 minutes
Total Time:
- 25 minutes
Nutritional Information:
(Approximate, without sausage)
- Calories: 350
- Protein: 18g
- Sodium: 300mg
Conclusion
These Scrambled Eggs with Grated Potato and Chives are a fantastic way to elevate your breakfast game. The combination of textures and flavors creates a dish that’s both comforting and exciting. The grated potato adds a unique twist that will keep you coming back for more. This recipe is also incredibly versatile, allowing you to customize it with your favorite ingredients. Whether you’re looking for a quick and easy breakfast or a comforting brunch, these scrambled eggs are sure to become a new favorite. So, ditch the boring scrambled eggs and give this recipe a try! You won’t be disappointed.
Questions and Answers:
Q1: Can I use a different type of potato?
A1: Absolutely! While Russet potatoes are a great option for their starch content and ability to crisp up, you can certainly experiment with other types. Yukon Gold potatoes will provide a creamier texture, while red potatoes will offer a slightly waxy texture and subtle sweetness. Just keep in mind that different potatoes may require slightly different cooking times, so adjust accordingly. I like to test with a fork to know when it is ready.
Q2: Can I prepare the grated potato in advance?
A2: You can, but it’s best to do so only a short time in advance. Grated potatoes tend to oxidize and turn brown quickly. If you prepare them ahead of time, submerge them in a bowl of cold water with a squeeze of lemon juice or a splash of vinegar. This will help prevent discoloration. Drain the potatoes well and pat them dry before cooking. I wouldn’t prepare the grated potato more than an hour or two in advance.
Q3: What can I substitute for sour cream?
A3: If you don’t have sour cream on hand, you can substitute it with other dairy products like Greek yogurt, crème fraîche, or even milk or cream. Greek yogurt will add a similar tang and thickness to the eggs, while crème fraîche will provide a richer flavor. If using milk or cream, start with a smaller amount (about 1-2 tablespoons) and adjust to your desired consistency. It is okay to omit sour cream or any of these ingredients if you are lactose intolerant.
Q4: Can I add cheese to this recipe?
A4: Definitely! Cheese is a fantastic addition to these scrambled eggs. Cheddar cheese, Gruyere, Parmesan, or even a crumbled feta cheese would all work well. Add the cheese during the last minute of cooking, allowing it to melt slightly before serving. If you’re using a hard cheese like Parmesan, you can grate it into the egg mixture before cooking.
Q5: Can I make this recipe vegetarian/vegan?
A5: Yes, you can easily make this recipe vegetarian or vegan. To make it vegetarian, simply omit the salami or sausage. To make it vegan, omit the salami, use a plant-based egg substitute, and replace the sour cream with a plant-based sour cream or yogurt. Ensure you use olive oil or a plant-based butter substitute for cooking. There are many delicious vegan egg substitutes available on the market that work well in scrambled egg dishes. I always suggest experimenting with various brands and flavors to find something that you like.
