Steven's Memorial Day scramble with cottage fried potatoes, caramelized onions and leftover chicken breast with mushrooms was a hit in the chef's house.
I know it doesn't look as appealing as it tastes. But looks can deceive.
I started 1 sliced white onion in a large cast iron skillet. Next came three diced Sierra Gold potatoes.
As the potatoes and onions cooked, I diced a couple leftover chicken breasts and added them to the skillet. Once the potatoes were tender and had taken on a good crust, I poured 6 whipped eggs in and stirred until done.
When done, season with kosher salt, ground black pepper and paprika. Serve your favorite hot pepper sauce on the side.
Monday, May 30, 2011
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