Ingredients
Fried Potato Pancakes
- 2 medium Potatoes peeled and diced (if using leftover potatoes skip to mixing and frying)
- 1 clove Garlic minced
- 1 TBSP Butter
- 2 TBSP Heavy cream
- 1 TBSP Fresh parsley chopped
- Black pepper
- Salt to taste
- 2 TBSP Vegetable oil for frying
Scrambled Eggs
- 4 Eggs beaten
- ¼ cup Milk or cream
- ½ cup Smoked Gouda cheese shredded
- ¼ cup Deli ham diced
- ½ Poblano pepper diced
- Salt to taste
- Black pepper to taste
- 1 TBSP Butter for cooking
Toast with Jam
- 2 Slices Your choice of bread
- 2 TBSP Your choice of jam or preserves
Orange Juice
- 16 oz Orange juice cold
Instructions
- Add the potatoes to a pot of water and bring to a boil. Cook until tender about 10 - 15 minutes. Then drain. Mash the potatoes along with the garlic, butter, cream and parsley. Season with salt and pepper to taste. Allow the mixture to cool down enough to handle.
- Heat the oil in a nonstick pan over medium heat. Form the potato mixture into flat patties and fry in the oil on both sides until nicely browned then set aside.
- Cook the Scrambled Eggs: In a small bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined.
- In a non-stick skillet, melt butter over medium-low heat. Add the diced ham and chopped poblano pepper to the pan, cooking for 2-3 minutes until the ham is slightly browned and the pepper softens.
- Pour the egg mixture into the skillet, stirring gently to create soft scrambled eggs.
- Once the eggs start to set, add the shredded smoked Gouda and continue to scramble until fully cooked and the cheese is melted.
- Toast the bread, then spread with jam.
- Serve the eggs over the potato pancake with toast and jam, and orange juice.
Nutrition
Calories: 821kcal | Carbohydrates: 56g | Protein: 39g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 464mg | Sodium: 1208mg | Potassium: 908mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1992IU | Vitamin C: 140mg | Calcium: 586mg | Iron: 4mg
Scrambled eggs with Smoked Gouda
Ingredients
Fried Potato Pancakes
- 2 medium Potatoes peeled and diced (if using leftover potatoes skip to mixing and frying)
- 1 clove Garlic minced
- 1 TBSP Butter
- 2 TBSP Heavy cream
- 1 TBSP Fresh parsley chopped
- Black pepper
- Salt to taste
- 2 TBSP Vegetable oil for frying
Scrambled Eggs
- 4 Eggs beaten
- ¼ cup Milk or cream
- ½ cup Smoked Gouda cheese shredded
- ¼ cup Deli ham diced
- ½ Poblano pepper diced
- Salt to taste
- Black pepper to taste
- 1 TBSP Butter for cooking
Toast with Jam
- 2 Slices Your choice of bread
- 2 TBSP Your choice of jam or preserves
Orange Juice
- 16 oz Orange juice cold
Instructions
- Add the potatoes to a pot of water and bring to a boil. Cook until tender about 10 - 15 minutes. Then drain. Mash the potatoes along with the garlic, butter, cream and parsley. Season with salt and pepper to taste. Allow the mixture to cool down enough to handle.
- Heat the oil in a nonstick pan over medium heat. Form the potato mixture into flat patties and fry in the oil on both sides until nicely browned then set aside.
- Cook the Scrambled Eggs: In a small bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined.
- In a non-stick skillet, melt butter over medium-low heat. Add the diced ham and chopped poblano pepper to the pan, cooking for 2-3 minutes until the ham is slightly browned and the pepper softens.
- Pour the egg mixture into the skillet, stirring gently to create soft scrambled eggs.
- Once the eggs start to set, add the shredded smoked Gouda and continue to scramble until fully cooked and the cheese is melted.
- Toast the bread, then spread with jam.
- Serve the eggs over the potato pancake with toast and jam, and orange juice.
Nutrition
Calories: 821kcalCarbohydrates: 56gProtein: 39gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 464mgSodium: 1208mgPotassium: 908mgFiber: 2gSugar: 35gVitamin A: 1992IUVitamin C: 140mgCalcium: 586mgIron: 4mg
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