Scrambled Egg And Potato Fry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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SCRAMBLED EGG AND POTATO FRY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Quincy Estate in Rowlett, Texas in 1997. Ingredients:
1/4 cup corn oil |
3/4 cup chopped white onion |
1 teaspoon ground turmeric |
1 pound potatoes cut into cubes |
4 eggs beaten |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
10 leaves fresh coriander for garnish |
Directions:
1. Heat oil in large skillet then add onion and stir fry over moderate heat until golden.
2. Add turmeric and stir 1 minute then add potato cubes and stir continuously for 5 minutes.
3. Cover pan for 1 minute to ensure the potatoes are softened then uncover.
4. Push potatoes to one edge of the pan then pour eggs into open space and let them set 30 seconds.
5. Mix potatoes into the eggs and add the salt and pepper.
6. Scramble mixture over low heat for another 5 minutes so that potatoes and eggs are light brown.
7. Serve warm garnished with the coriander leaves.
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