Recipes
Soft Scrambled Eggs with Skillet Potatoes
Golden cast iron potatoes, steamed under a lid and then browned, alongside big soft-curd scrambled eggs.
- Calories
- 610kcal
- Protein
- 23g
- Carbs
- 36g
- Fat
- 40g
- Total time
- 25min
- Servings
- 2
Nutrition is per serving.
Ingredients
Potatoes
- 1 lb Yukon gold potatoes, peel on, in ½ in dice
- 2 tbsp neutral oil or bacon fat
- 1 tbsp butter
- ½ tsp kosher salt, plus black pepper
- ½ tsp smoked paprika and ¼ tsp garlic powder, optional
Eggs
- 5–6 large eggs
- ¼ tsp kosher salt
- 1 tbsp butter
- Chives or scallions, and hot sauce, to serve
Steps
- Steam the potatoes. Heat the fat in a 12 in cast iron skillet over medium. Add the potatoes and salt and toss to coat. Cover and cook 8–10 minutes, stirring twice, until a knife slides in.
- Brown. Uncover, raise the heat to medium-high and spread the potatoes in one layer. Cook 8–10 minutes, turning every 2–3 minutes, until deep golden on most sides.
- Start the eggs. Once the potatoes are browning, whisk the eggs with the salt until uniform. Melt the butter in a 10 in nonstick skillet over medium-low until it foams without browning.
- Scramble. Pour in the eggs and push them slowly with a spatula into large, soft curds, 2–3 minutes. Take them off while still glossy; they keep cooking on the plate.
- Finish the potatoes. Toss the potatoes with the butter, paprika, garlic powder and pepper.
- Serve. Plate the eggs and potatoes together with chives and hot sauce.
Notes
- The lid replaces a parboil: the potatoes steam through first, so they brown without burning before the centers cook.
- Keep the dice small. At ¾ in or larger, the covered step takes several minutes longer.