Preparation:
Either from scratch or from canned and drained potatoes, slice and fry potatoes in butter or margerine until for-tender. Season to taste with salt, pepper, paprika, garlic powder, parsley and/or onion. Estimate one medium sized potato per person (or two cans of small cooked potatoes for each two people).
When potato mixture is almost cooked, in a separate bowl, break and briskly stir eggs. (One or two per person, depending on how hungry each person is). Season the eggs with salt and pepper.
Move the cooked potatoes to the outside edges of the pan (or remove to a separate bowl temporarily). Add a a tablespoon or two of butter to the center of the pan and add the eggs. Quickly scramble them with a spatula or wooden spoon until almost cooked. (Only takes a minute or two.)
Rapidly break the egg misture into bite size chunks and add in the previously cooked potatoes. Stir briefly and serve.
Excellent with either catsup or hot sauce. |
