Southwestern Style Potato & Eggs
So, I may be a designer, and I love working on my artwork, but I also have another love. Cooking! I love to try out new and interesting things in the kitchen. And recently I have been encouraged by my other half, and my children that I should start taking pictures of my meals, and put up the recipes for you all to take advantage of. Well, heres the first one.
When we all got up on this going-to-be lazy Sunday morning, all three of my boys (two that are under 12, and one over 30!) wanted something for breakfast. I love cooking breakfast, but it seems Sunday is the only morning we’re all together and not busy doing other things. Due to this, I usually end up whipping up something on Sunday mornings.
Last night we had tacos for dinner, and I had a bunch of left over taco meat. This sounded like a perfect compliment to potatoes, and scrambled eggs. Not just any scrambled eggs though, Gordon Ramsay’s scrambled eggs! If you havent tried these rich and delicious eggs, you must! they’re absolutely devine! I would also highly suggest you watch his video before attempting to make them. It’s a little out of the ‘box’ for most of us, so watching Gordon do them sort of makes it all come together.
I cook with my heart, and most of my recipes come right out of my head, I rarely measure anything, and I taste, taste, and taste some more. Luckily, this first post of mine is pretty easy and eyeballing most things will be fine, even for you novices out there.
2 TBS. Olive Oil
Bag of baby Red Potatoes (2 LBS.), Cut into bite size pieces
1 small or half of large Onion, Chopped
1 Red Pepper, Chopped
2 cloves of Garlic
1lb. Taco seasoned Ground Beef, already prepared
4 TBS. Butter
1 TBS. Crème Fraîche (or Sour Cream if you’re in a pinch!)
1 jar Corn Salsa
1/2 cup Parmesan
1 cup Mozzarella
Salt & Pepper
To start, preheat the oven to 400. Now chop up all your baby Red Potatoes, and heat up a large deep skillet (make sure it doesn’t have a plastic handle because we’re going to put the whole kit-n-kaboodle into the oven!), mine was three quarts, and it was a perfect size. Once the pan is hot, with the stove on Med-High, put in your olive oil, then toss in all the potatoes. cover them up and let them cook, stirring occasionally. While the potatoes are cooking, chop up the onion and pepper, then throw them in the pan with the potatoes, move everything around so its all getting cooked evenly. The potatoes will stick a little, and thats fine, the pan ‘drippings’ as they’re called will add in lots of flavor later on. Salt and pepper the potatoes, onion, and peppers liberally. Placing the lid back on to help with the cooking process, turn the heat down a touch as to not burn anything. Stir everything around every couple minutes.
Now start on your eggs while the potatoes are cooking. I have made Gordon Ramsay’s eggs many times, so they’re pretty easy for me, the most important thing to remember is to get all the eggs, and 2 TBS of butter (in small chunks) into the pan when its cold. I put my stove on med-low, and using a spatula, I just keep it all moving, rather quickly. once they start to scramble, its important to add in the crème fraîche before they get too far cooked. This is what gives them so much richness. Once the eggs are done add in some chopped up cilantro.
The potatoes should be all done, and you can quickly stir in the chopped up garlic and the taco seasoned beef, turn the heat down and stir for a few minutes. Even everything out, and then add the eggs right on top. Turn the heat off so you wont burn the bottom. Spread the eggs evenly around, then grab your salsa and spoon it evenly on top of the eggs. Lastly cover it with cheese. Now just toss it right in the oven and let bake for about 20 minutes or until the cheese on top is hot, melted and gooey!
It won’t be the easiest thing to scoop out, but with a big spoon and bigger bowls, it was perfect! I added Cholula to mine, of course, and then a small dollop of sour cream.