Sorry-no pictures! Mirs got wasted with some college friends last night while I was working. My roommates, Casey and Kelly also got wasted. Erika was at work until midnight and then took a cab home with her cute, drunk girl friend and came home to a drunk roommate…
So this morning I made the following breakfast for all three of them, and myself. It was amazing and cured all of their hang overs. Well, it at least made them feel better 🙂
You Will Need
3-4 Medium Potatoes-Yukon or Russet
small Red Pepper
small Yellow Pepper
small Green Pepper
5-7 Green Onions
Sharp Cheddar Cheese
Canned black beans
Extra Virgin Olive Oil
Salt and Pepper
Start with an extra large skillet and coat it with extra virgin olive oil and a teaspoon of butter. Turn your burner to low-medium and wash and cut your potatoes. Cut them length wise in half and then once more in half and then chop them so you have long dices.
When you have all of your potatoes cut, turn your burner on medium high and wait until your olive oil is almost smoking. Add the potatoes to the pan and turn the heat to medium. Watch out! You may get a splatter of oil.
While your potatoes are cooking cut each pepper in half and dice. Only use one half of each pepper. When finished dicing, add the peppers to the potatoes and stir. Next, cut your mushrooms into a long dice and add to the potatoes and stir. Add your green onions next, both white and green pieces. Make sure to stir after.
At this point your potatoes should be soft-ish and possibly browning in places. If not, turn your heat up slightly. Add a bit of salt and black pepper to taste-but not too much, the cheddar will have a little salt in it.
I used a half of a 12 oz can of black beans, rinsed and strained before adding them to the potato mixture. Lastly, I added about 1/4 cup of salsa to the potatoes. Make sure to stir up the salsa and beans to the mixture to bring up to temperature. At this time you can grate some cheddar cheese on top and leave it, it will melt on it’s own. Depending on how your potatoes are cooking you can either keep the temperature where it is or turn it to medium low to cook your eggs.
I scrambled 5 eggs with about 10 drops of Tabasco in a separate pan. The Tabasco sauce adds an amazing depth to the taste to the eggs-it’s not at all spicy-hot when you cook it in the raw eggs. Soft scramble your eggs in a separate pan until done, adding a bit of salt to them while cooking.
The first layer will be your scrambled eggs, then layer spoonfuls of the potato mixture to the eggs, top with a table spoon of salsa and a dollop of sour cream. I promise you-oh so yummy. Enjoy!