We ate and ate and had a blast with our friends on the Lake. Then we got home unpacked and crashed out. Sunday morning afternoon I woke up to any empty fridge and some starving dudes.  The fridge had the remnants of our Inks Lake trip, a few cooked potatoes, eggs, and some canned ingredients that I found in the pantry. YAWN…stretch. Next stop, the spice cabinet to throw together a spice mix – southwest style all the way baby!  Coffee break, in my mouth, NOW.
Okay. Pull it together zesty girl and get something cookin’ on the stove NOW! This is my I Dream of Jeannie moment. If you are too young to know what that is – you better tighten your belt buckles, ’cause here’s how it goes. I crossed my arms, made a wish, and (BLINK) this recipe creation magically appeared.  You should try it sometime.
Okay. It didn’t exactly happen like that. But I did come up with a tasty SW Skillet Scramble that will knock your pants off. My belly filling SW Skillet Scramble makes a tasty and simple breakfast or brunch. Pants optional.

Ingredients: 2 cups cooked, cubed Russet potatoes (skin on), half of a red onion diced, 2 cups grated sharp cheddar cheese, 3 chopped green onions, 8 eggs, 2 Tablespoons milk and 1-2 cloves of minced or pressed garlic. Hey, wait a minute, where’s the garlic? The garlic must still be in bed and will make an appearance later.

More Ingredients: 3 tablespoons vegetable oil, ¼ cup salsa, and one 7 oz. can chopped green chiles.

Round up the following dried spices:  oregano,  paprika, garlic powder, onion powder, salt and ground pepper. Make the SW Spice Mix, a mild earthy spice blend with a smoky southwest flavor. For the best flavor use a smoked paprika.

***Some like it muy caliente! If you want a real hard kicker in the behind, try adding some cayenne, or dried hot Chile powder to the SW Spice Mix, or for a double kicker, try adding some fresh chopped Jalapeño or Habañero peppers with the chopped green chiles.

These eggs were hard to crack. I think I need a strong man in here.

Baluuuueee.

To the rescue.

SuperBlue the egg cracking, egg whipping, and milk adding man of the house.
And he’s all mine.

Give the eggs one more whisk, and set ‘em aside.

Heat 2 tablespoons of oil in the cast iron skillet over medium/high heat.

Add the chopped red onions, cooking until they are crispy on the edges.

When they are nice and crispy, add the minced garlic, cooking for 2 minutes.

Stir and scrape the bottom of the pan to avoid burning the garlic.

Add a splash more of the vegetable oil and crank up the heat to HIGH.

Add the potatoes to the hot skillet and cook for 5 minutes. Keep stirring and scraping the bottom of the pan.

Spread the potatoes out evenly in the pan and cover loosely with foil to vent.
Now the hard part.

Leave those potatoes alone! Do not stir!

Coffee break time. Yee haw!!

Cook the potatoes for 5 minutes or until the potatoes are crunchy and golden brown.  Always turn the potatoes, and scrape the bottom of the skillet. Repeat the process until the potatoes are cooked to your liking.

I like mine well done. So I am gonna cover these to vent for another 5 minutes. I want these super crunchy!

Okay. These potatoes are ready for my SW Spice Mix Ready potatoes?

Uncover and dump the spices into the skillet.

Toss those potatoes around, mixing in those southwest spices.
Leave no potato unturned.

Add the salsa and

mix it all in.

Time for the chopped green chiles.

Smokin’ hot! This smells sooo good.

Give it a good stir.

Turn OFF the heat (leave the skillet on the hot burner)

and add the chopped green onions.

These are looking ready for some egg scramblin’ action.

Pour the whisked eggs over the potatoes.

Give the eggs a moment to set up before scrambling/mixing with the potatoes.

Sprinkle the cheese evenly over the top of the scramble.

It ain’t easy being cheezy.

Bake in a 425° for 5 minutes or until the cheese is melted.

Remove from oven and fold in the melted cheese.

Grab another cup o’ joe and sit your fanny down.  Enjoy!

 Printable Recipe

SW Skillet Scramble

2 cups cooked Russet potatoes (skin on), cubed
½ red onion, diced
1-2 cloves garlic, minced
¼ cup salsa
1 can, 7 oz. chopped green chiles
2 cups sharp cheddar cheese, grated
3 green onions, chopped
3 – 4 tablespoons vegetable oil
8 eggs
2 Tablespoons milk

SW Spice Mix:
1 Tablespoon dried oregano, crushed
1 Tablespoon Paprika, smoked
1 Tablespoon salt
½ teaspoon black pepper, powdered
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl, blend the spices together. Set aside.

Preheat oven to 425°.  Adjust the oven rack to a position close to the top of the oven (but not at the very top).
In a medium bowl, whisk the eggs and milk together. Set aside.
In a 9 ” cast iron skillet, heat 2 Tablespoons vegetable oil on medium/high. Add the chopped red onions, cooking until they are crispy on the edges. Add the garlic, cooking for 2 minutes; stir and and scrape the bottom of the pan to avoid burning the garlic. Add the remaining 1 tablespoon vegetable oil and turn the heat up to high. Add the  potatoes to the hot skillet, stirring and scraping the bottom of the pan; cook for 5 minutes. Spread the potatoes out evenly in the pan and cover loosely with aluminum foil, to vent. Leave the potatoes alone! Do not stir! Cook for 5 minutes or until the potatoes are brown and crunchy on the bottom. Turn the potatoes, and scrape the bottom of the skillet. Repeat the process, turning at 5 minute intervals until they are uniformly cooked.  Uncover and stir in the SW Spice Mix; thoroughly coat the potatoes with the spices.  Add the salsa and green chiles, stirring well after each addition.
Turn off the heat (leave the skillet on the hot burner) and stir in the chopped green onions.  Pour the whisked eggs over the potatoes. Give the eggs a moment to set up before scrambling/mixing with the potatoes. Sprinkle the cheese evenly over the top of the scramble. Bake on the top rack in a 425° for 5 minutes or until the cheese is melted. Remove from oven; fold in the melted cheese and serve. Enjoy with sour cream, salsa and fresh chopped cilantro!