SW Skillet Scramble

Created by Robyn Clark on May 27, 2010

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!

Recipe printed from My Zesty Life: http://myzestylife.com

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