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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chock-full of eggs, potatoes and meat, this hearty breakfast scramble would be tasty any time of day. Serve with Texas toast and wait for the compliments. Susanna Bellamy - Cremona, Alberta Ingredients:
3 tablespoons butter, divided |
4 cups refrigerated diced potatoes with onion |
1-1/2 cups leftover cooked corned beef, diced |
1 medium green pepper, diced |
1 cup sliced fresh mushrooms |
1 teaspoon salt |
6 eggs |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, melt 2 tablespoons butter; stir in the potatoes, beef, green pepper, mushrooms and salt. Cook, covered, over medium heat for 10-12 minutes or until vegetables are tender, stirring occasionally.
2. Meanwhile, in a small bowl, whisk eggs and pepper. In another skillet, heat remaining butter over medium heat. Add egg mixture; cook and stir until eggs are completely set. Stir into potato mixture. Yield: 6 servings.
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