I’ve talked about how popular breakfast potatoes are at our house, but even more than potatoes, I like a full blown scramble with vegetables, meat, and scrambled eggs; the works!
I started out frying bacon in my big cast iron skillet, then cut three russet potatoes into cubes – I prefer home fries (me and Ray Lewis!). After the potatoes were cubed, I rinsed them under cold water to cut down on the starchiness, then partially cooked them in the microwave.
After the bacon was crispy, I removed it from the pan, and spread the potatoes out to cook until crispy. This is one of those times to exercise patience, because it takes way longer than it should for potatoes to get crispy. And you don’t want to turn them too often, or they never get crispy.
As the potatoes got crispy, I added chopped onions and garlic and cooked until those were softened.
At this point, I added the fun stuff:
- chopped bacon,
- chopped bok choy
- sliced roasted bell peppers.
In a separate pan, I scrambled 5 eggs with a “glug” of milk. When the eggs were set, then I added them to the home fries pan.
I used to try to move everything to the side and scramble the eggs in the same pan as the other goodies, but the eggs always made everything slimy and I never got any good chunks of scrambled egg. I have been a much happier scramble maker since I accepted that two pans are the preferred method.
We were very hungry and forgot to take pictures until we had the extra loaded up for leftovers. This re-heats for an easy breakfast all week long.