Scrambled eggs, ham and potatoes
My beloved breakfast and afternoon snack as a child, fried potatoes and scrambled eggs seasoned simply with salt was comfort food to the max. In this recipe, I threw in salty Chinese ham and sweet yellow onion for a more complex flavor.
Servings 2 people
Ingredients
- 3 to 4 tablespoons cooking oil
- 300 to 400 grams potatoes (10.5 to 14 oz) peeled or unpeeled; cut into half-inch cubes
- 1 large yellow onion peeled, halved and thinly sliced
- 250 grams salty ham (8.8 oz) roughly chopped
- salt
- pepper
- 3 to 4 large eggs beaten
- chopped parsley optional
Instructions
- With the stove on HIGH, heat the oil in a wide-bottomed pan.
- Spread the potato cubes in the hot oil.
- Cook without disturbing for a minute or so to allow the undersides to brown.
- Stir and continue cooking with occasional stirring until a golden brown crust forms.
- Add the onion slices and cook, tossing often, until the onion slices go limp.
- Add the chopped ham; sprinkle in salt and pepper. Cook, stirring often, until the onion slices start to brown.
- Turn the heat down to LOW and pour in the beaten eggs.
- Cook, stirring, until the eggs are cooked to your liking.
- Ladle into bowls or plates.
- Sprinkle in chopped parsley and serve.
