Spicy Potatoes and Scrambled Eggs Recipe - Allrecipes.com
Spicy Potatoes and Scrambled Eggs Recipe
  • READY IN 25 mins

Spicy Potatoes and Scrambled Eggs

Recipe by  

"Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast."

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Ingredients Edit and Save

Original recipe makes 3 to 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
  2. Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
  3. In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2012

Definitely spicy! I did cut back on the oil a bit to crisp up my potatoes and added a little garlic powder to the mix. One thing I didn't do was cook my scrambled eggs in oil, but made them my usual way. Overall, very good with a side of whole grain toast and OJ.

 
Most Helpful Critical Review
Sep 21, 2009

Very simple but lacking something. Peppers, onions, garlic, cheese, ...something. Great idea to nuke the potatoes before frying.

 
May 17, 2005

Really great recipe! You definitely should microwave the potatoes before sauteeing them. I tried it previously without prior nuking, but then it took an hour before they were cooked. I fried them with an onion and 2 cloves of garlic in addition to the spices. Also, I added paprika and cayenne pepper. When the potatoes were just about done, I scrambled the eggs (with black pepper; without salt or oil) and added them to the potato mixture. Tastes great!

 
Jul 22, 2005

VERY GOOD..TO CUT BACK ON TIME I USED CANNED POTATOES.

 
Nov 08, 2008

Pretty tasty. I chopped up my raw potato first, then 'par boiled' it in the micro (put it in a bowl with a little water in the bottom, then partially covered and microwaved for about 5 minutes) and finished the dices in the pan with olive oil and the spices. I didn't peel my potato, but it's a very thin-skinned garden variety, so I don't think it mattered. I also added cheese to my eggs, because that's how I roll. Yum!

 
Jan 19, 2010

I used cubed leftover baked potatoes in this, so I wouldn't have to parboil the potatoes. This was plenty for my husband and I for breakfast, with WW toast on the side and a little salsa, sour cream and cheese. GREAT hangover breakfast. The potatoes had great flavor. I'd make this again.

 
Nov 27, 2007

Really good and flavorful...this is a nice change from regular scrambled eggs. I pan-fried the potatoes, added tomatoes, and doubled the spices for delicious scrambled eggs!

 
Sep 20, 2005

Made this for my husband and I the other morning and turned out great. He really loved the potatoes, and I thought that the eggs were great with the olive oil. We put lots of chili powder and seasoning salt on our potatoes. And we adorned our eggs with some homemade salsa. Was a great way to start our day. Thanks for the recipe.

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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