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.
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