Spicy Potatoes and Scrambled Eggs

Spicy Potatoes and Scrambled Eggs

24 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Anju
Recipe by  Anju

“Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.”

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Ingredients

Adjust Servings

Original recipe yields 3 to 4 servings

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Directions

  1. Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
  2. Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
  3. In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

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Reviews (24)

Rate This Recipe
Jillian
50

Jillian

Definitely spicy! I did cut back on the oil a bit to crisp up my potatoes and added a little garlic powder to the mix. One thing I didn't do was cook my scrambled eggs in oil, but made them my usual way. Overall, very good with a side of whole grain toast and OJ.

BandE
20

BandE

Really great recipe! You definitely should microwave the potatoes before sauteeing them. I tried it previously without prior nuking, but then it took an hour before they were cooked. I fried them with an onion and 2 cloves of garlic in addition to the spices. Also, I added paprika and cayenne pepper. When the potatoes were just about done, I scrambled the eggs (with black pepper; without salt or oil) and added them to the potato mixture. Tastes great!

TINKERBELL926
14

TINKERBELL926

VERY GOOD..TO CUT BACK ON TIME I USED CANNED POTATOES.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 159 mg
  • 53%
  • Sodium
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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