Bacon And Potato Scramble Recipes

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POTATO, BACON AND EGG SCRAMBLE



Potato, Bacon and Egg Scramble image

Dinner ready in 20 minutes! Enjoy this hearty egg scramble made with potato and bacon - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 5

Number Of Ingredients 8

5 slices bacon
1 lb small red potatoes (6 or 7), cubed
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 medium green onions, sliced (1/4 cup)

Steps:

  • In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
  • Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
  • In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
  • Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

MEAT AND POTATO SCRAMBLE



Meat and Potato Scramble image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

2 tablespoons butter
8 ounces breakfast sausage
4 slices bacon, cut into small pieces
1/2 onion, diced
1 leftover baked small russet potato, diced
Kosher salt and freshly ground black pepper
1/4 cup half-and-half
6 large eggs
1/2 cup small-cubed Cheddar
4 green onions, sliced

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
  • Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
  • Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.

BACON, POTATO, AND SWISS CHARD SCRAMBLE



Bacon, Potato, and Swiss Chard Scramble image

Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

3 ounces bacon (3 strips), chopped
1/4 cup extra-virgin olive oil
1 pound baby Yukon Gold potatoes, sliced into 1/4-inch rounds
1 small onion, halved and sliced (1 1/2 cups)
1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced
1 tablespoon chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 to 3 cloves)
8 large eggs, beaten
Salsa or hot sauce, for serving

Steps:

  • Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
  • Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

POTATO, BACON AND EGG SCRAMBLE



Potato, Bacon and Egg Scramble image

This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations.

Provided by Kzim4

Categories     Breakfast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb small red potato, cubed (about 6 or 7)
6 eggs or 1 1/2 cups egg substitute
1/3 cup skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or 2 tablespoons canola oil
4 medium green onions, sliced (approx. 1/4 cup)
5 slices bacon, crisply cooked and crumbled

Steps:

  • Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
  • Beat eggs, milk, salt, and pepper until well mixed; set aside.
  • Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
  • Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
  • Sprinkle with bacon.

BACON AND POTATO SCRAMBLE



Bacon and Potato Scramble image

Make and share this Bacon and Potato Scramble recipe from Food.com.

Provided by Mini Ravindran

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 slices bacon, diced
1/2 cup potato, grated
1 tablespoon onion, minced
3 eggs, beaten
1/2 cup cheddar cheese, grated

Steps:

  • Brown the bacon pieces in a skillet.
  • Remove the bacon from the pan using a slotted spoon.
  • Reserve.
  • Add the potatoes and onions to the pan.
  • Brown, stirring frequently.
  • Return the bacon pieces.
  • Add the eggs and scramble with the potatoes.
  • Top with the cheese and cover for 1 minute (or until melted).
  • Serve warm.

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