The BP Scramble, aka The Baked Potato Scramble.
I know, I know, you don’t scramble potatoes. Bear with me as I describe my new experiment.
I have posted a recipe before for stuffed baked potatoes, but sometimes I also roast a batch of potatoes without stuffing them for use during the week for easy meals. I had two left over this morning and got an idea. I can already hear you saying, “oh no!” Bear with me, this idea worked out well.
I diced one of the pre-baked potatoes, about one tablespoon of butter, and two tablespoons of finely diced onions, and threw it all into a skillet to get friendly. I tossed the potatoes with basil, parsely, and oregano (oregano is the signature spice in La Madeline’s potato galette that took me a few tries to determine). While the potatoes were crisping up, I mixed two eggs, some diced cheddar, pepper, parsley, and mixed until frothy. Once the potatoes were turning brown on the edges, I poured the egg mixture on top. Toss and scramble until eggs are set.
I love any form of potato, whether it be hash browns, mashed potatoes, fries, or stuffed and baked potatoes. This was a fun way to incorporate baked potatoes into breakfast. I didn’t get any pictures, but I’m sure I will be making this again soon. Have you found any fun and surprising ingredients to jazz up breakfast?