You can use any kind of potatoes for this ultra-savory breakfast — leftover already-cooked potatoes are the quickest to use — but not only are purple potatoes the most eye-catching, they also contain anthocyanins, the same purple pigment that gives blueberries their “superfood” name. Or go with a confetti approach and use a mix of red, white, and purple fingerling potatoes. If you have fresh herbs at your disposal, you can mince them and scramble them into the eggs or use as a garnish. (Yet another good reason to have an herb garden!)
Cheesy Scrambled Eggs & Purple Potatoes
Makes 1 or 2 servings depending on appetite; halve or double as needed.
- 6 purple fingerling potatoes
- Tallow, butter or coconut oil for cooking
- 2 eggs
- ¼ cup or more grated sharp cheese (Cheddar, Parmesan, Gruyere, or any aged hard cheese)
- Fresh or dried herbs for garnishing, optional
Get a medium pot of water boiling while you cut the potatoes into bite-sized pieces. Simmer potatoes for 5 minutes and drain well.
Spoon a dab of tallow, butter or coconut oil into a large nonstick skillet over medium heat. Add the potatoes and cook for about 10 minutes or until they’re crispy and turning golden brown through their purpleness, stirring occasionally to make sure they don’t stick to the pan.
While the potatoes are cooking, add a bit more oil to a medium skillet over medium-low heat. Add eggs and sprinkle cheese on top. Cook, stirring often, until eggs are softly scrambled and cheese is melted. That should only take about 3 minutes, particularly if you have fresh eggs from pastured hens. If you want the potatoes and eggs to come out at precisely the same time, don’t start cooking the eggs until the potatoes are halfway through their sautéing time.
For an easy garnish, sprinkle the eggs and potatoes with herbs before serving.
