Scrambled eggs can handle cheese, vegetables, bacon, and sausage, but there is another addition sitting in the canned-food aisle that can turn a few eggs into a much more substantial breakfast: canned potatoes.
Unlike raw potatoes, canned potatoes are already cooked, so there is no need to wait for diced potatoes to soften while the eggs get cold. Drain the can, give the potatoes some color, and they are ready to pair with eggs.
The important part comes before the scramble. Canned potatoes are soft and moist straight from the can. Browning them first gives the outside some texture and keeps the finished dish from becoming one soft mixture.
Brown the Canned Potatoes Before Adding the Eggs
Drain the potatoes and pat away excess moisture before cooking. Whole canned potatoes can be sliced or diced, while sliced versions can go into the pan with little prep.
Cook them in a skillet with a small amount of oil or butter until several sides develop browned edges. An air fryer also works if you want to cook the potatoes while preparing the eggs on the stove.
Once browned, the potatoes bring something scrambled eggs lack on their own: a firm, browned bite alongside the soft curds. They also add enough bulk to stretch a small batch of eggs into a fuller breakfast.
Eggs Can Go Straight Into the Same Pan
Using a skillet makes the combination a one-pan breakfast. Once the potatoes have browned, reduce the heat and pour beaten eggs around them.
Move the eggs through the pan as they set, keeping some potato pieces intact rather than breaking everything into the scramble. Stop cooking when the eggs reach the texture you prefer.
Another option is to cook the potatoes in an air fryer or oven and fold them into scrambled eggs at the end. This keeps more of the browned surface intact.
Turn It Into a Loaded Breakfast Scramble
Canned potatoes and eggs are enough to make the basic combination work, but the same pan can take ingredients already in the refrigerator. Diced onion or bell pepper can cook with the potatoes, while spinach can go in shortly before the eggs.
Shredded cheese, chopped ham, cooked sausage, or leftover chicken can make the scramble more substantial. Hot sauce can finish the plate without changing the basic method.
The canned potatoes remain the part worth remembering. Instead of peeling, cutting, and cooking a raw potato from scratch, you can open a can, brown the pieces, and give ordinary scrambled eggs the substance of a larger breakfast.
Would you try canned potatoes in your scrambled eggs?
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