Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeno!), it's hard to believe how quick it is to make.
What You Need
Original recipe yields 6 servings
2 Tbsp. butter
2 cups ORE-IDA Potatoes O’Brien
3/4 cup ORE-IDA Chopped Onions
1 small jalapeño pepper, finely chopped
1/4 tsp. pepper
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Let's Make It
Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Garnish with chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.