Every so often I wake up with the need for a nice, hearty breakfast. For the most part, I don’t’ ever really hit the mark right. I have a hard time frying bacon, for a variety of reasons I won’t go into. Just suffice to say, I hate cooking bacon. I seldom make any type of potato because yet again, I tend to mess those up. But some mornings the stars align on the other side of the world, and I come up with a decent breakfast. As I did this morning. I even thought to take pictures. I’m glad I did. I’ll know how to repeat this again in the future. Shazam, let’s get started.
Here’s nearly everything needed for this morning’s breakfast: eggs, potato, butter, ham, and cheddar cheese. I used some of the ham leftover from Christmas for this breakfast, but any ol’ ham slices will do. Not pictured are McCormick Salt-Free Garlic & Herb seasoning, salt, pepper, and baking powder. Sorry, I forgot to photograph those. Onwards to the potatoes…
For the potatoes, get 1 tablespoon of butter melting in a pan on medium heat.
Dice up or cube your potatoes fairly small. This way, you don’t have to “pre-cook” your potatoes in the microwave. I read those instructions on some home-fry recipes awhile back, since the potato chunks for that are fairly sizeable I think. Anyhow, just cut ‘em up small.
Throw the diced potatoes into your pan with the melted butter, sprinkle on some of that garlic & herb seasoning, or whatever seasoning makes you wake up and shout Hooray! Stir these often so the potatoes cook all the way through and brown nicely on all sides. While we wait for our potatoes to brown, let’s get started on the scrambled eggs.
Cut up the ham slices. If you’re using ham from a Christmas or oven-baked ham as I am, trim away any parts that are too fatty. I don’t suppose you have to do this, but it sorta grosses me out. Therefore, I trim my ham.
Add the ham with two eggs (minus shells of course) into a bowl.
Now, shred some cheese into the bowl until you have enough to satisfy the inner cheese demon. Throw in a few onions and spices. I sprinkled in salt, pepper, and garlic powder.
Scramble all of this together with a fork. Add in 1/2 tsp baking powder and mix it into the ingredients. It will make your scrambled eggs fluffy. I forgot this step even though I had the baking powder sitting right next to the bowl. DOH! Pour the mixture into a pre-heated pan with a 1/2 tablespoon of butter. Cook your scrambled eggs to your liking. I cook mine until all traces of possible liquidy egg are completely gone.
Be sure to keep an eye on your potatoes. Once they look nicely brown, remove them from the pan to stop them from continuing to cook.
Place your potatoes and eggs onto one of your favorite plates and dig in! This was good!
Be the bento everyone!