Papas con Huevo (Potato and Egg Scramble)
Papas con Huevo (Potato and Egg Scramble) uses simple ingredients to create a healthy and flavorful breakfast the whole family will enjoy.
Ingredients
- 2 small Russet potatoes, peeled and diced in ½" pieces
- 2 tablespoon olive oil
- 2 tablespoon diced white onion (optional, see notes)
- 4 eggs
- salt to taste
Instructions
Parboiling Potatoes
- If you choose to parboil the potatoes, add the diced potatoes to a small pot.
- Cover them with cold water and add a pinch of salt. Cover the pot with a lid and bring the water to a boil. Continue boiling for 5 minutes.
- Remove the potatoes from the heat and drain. Place the potatoes on a paper towel-lined plate to dry.
Sautéing Potatoes
- Once your potatoes are parboiled, or if you are using raw potatoes, continue with the following steps.
- In a large pan or cast-iron skillet, heat up the olive oil (or your preferred cooking oil) on medium heat.
- Salt the potatoes and add them to the skillet. Spread them in a single layer so they can cook evenly. Let the potatoes cook on one side for about 8 minutes (or 5 minutes for parboiled potatoes).
- Test the potatoes with a fork. When they’re a bit tender, mix in the diced onion, if using.
- Spread the potatoes evenly on the skillet once more and leave them for another 3-5 minutes until crispy.
- In the meantime, beat and salt the eggs in a separate bowl.
- Once the potatoes are crispy, pour the eggs in making sure to cover all the potatoes.
- Scramble everything together and cook the eggs to your liking.
- Check for salt and adjust seasoning as needed.
- Serve topped with jalapeño salsa or sour cream.
Notes
- The ingredients for papas con huevo are usually just eggs and potatoes, but I like to add diced onions for added flavor.
- In addition to the onion, add a diced jalapeño and a diced tomato for another variation.
- See blog post for other tips.
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