Potatoes, eggs, peas and cheese


My friend Erin made this recipe for me over the weekend (a favorite from her childhood), and I realized this morning that I had both leftover potato fries and peas, so I made it for myself!

It is certainly not the most beautiful of dishes, but it’s a very satisfying breakfast that tastes great with a spoonful of salsa or a few shots of hot sauce.

You can make it in any amount, depending on what you have around. Just figure about one tablespoon of butter for each medium sized potato.

Potatoes, eggs, peas and cheese

1 Tablespoon butter
1 baked potato (cooked) cut into chunks
1/2 cup cooked peas
2 eggs
1/4 cup shredded cheese
Salt and pepper to taste

Heat the butter in a skillet over medium heat. When it’s melted, toss in the potatoes and let them warm up for a few minutes. Add in the peas. Next, crack in the eggs and quickly stir them around so the yolk and white scramble together. Season with salt and pepper. Turn off the heat, mix in the cheese, and serve.