Mexican Scramble 10/4/09

Arielle asked me yesterday about a recipe for a breakfast scramble. So, I tried hard to think of the last time I made one. It had obviously been too long. So today, I tried out my "Everything in the Fridge Mexican Scramble" ( has anyone else noticed that Mexican food is the easiest to prepare because you just throw everything in there with some salsa or hot sauce?)

Here it is:
I baked some red skin potatoes in the microwave until they were done (5-7 minutes). Then let them cool a bit and diced them. I heated about a 1/4 inch of olive oil in a large skillet, on medium high. I threw the potatoes in with salt, cracked black pepper and cumin, and let them brown (be careful, they splatter when you're doing them this high, but it's the only way to get them really nice a brown and crispy on the outside). I used that time to prepare my other ingredients.





Next, I lowered the heat to medium and added diced green chilies, green onions, stewed tomatoes that I cut with a kitchen shears and some more s&p and chipotle chili powder.

After a few minutes of cooking on medium, I added diced ham and chopped fresh garlic.



I sauteed for a few minutes with the ham and garlic in the middle of the skillet, then mixed everything together.



I then added the eggs (which I seasoned with a bit of s&p and a couple tablespoons of milk). Then, when the eggs were almost set, I added some fresh grated extra sharp cheddar cheese.

Serve with warm tortillas, sour cream (fat free of course!), green onion tops and valentina hot sauce (gabe's favorite) or frank's hot sauce (my favorite). Enjoy!