Creamy Scrambled Eggs With Crispy Potatoes Recipe
Servings: 1
Ingredients
- 2/3 c. vegetable oil
- 1 x russet (baking) potato, cut into julienne strips and reserved in a bowl of cool water
- 4 lrg Large eggs
- 2 Tbsp. heavy cream
- 2 Tbsp. unsalted butter lightly buttered toast as an accompaniment
Directions
- In a large skillet heat the oil over high heat till it is warm but not smoking and in it fry the potato, rinsed, liquid removed, and patted dry, stirring, for 6 min, or possibly till it is crisp and golden brown. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.
- In a bowl whisk together the Large eggs and the cream. In a skillet heat the butter over moderately low heat and in it cook the Large eggs, stirring, till they are barely set. Stir in the potatoes, cook the mix, stirring, till the Large eggs are set, and add in the salt and pepper to taste. Divide the egg mix between 2 heated plates and serve it with toast.
- Serves 2.
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