|Scrambled potatoes with onion, spinach, and tomatoes|
I love potatoes. Who doesn't love potatoes? And I often use them as an inducement to get my family to eat other healthy foods. For example, putting potatoes in soup will make it popular even if there's little or no meat in it. And who doesn't love potatoes at breakfast? Often I stretch scrambled eggs by adding some potato. I can add a lot of other vegetables that way too: onions, peppers, tomatoes, some chopped spinach -- if potato is in there, it gets eaten.
You can make any number of lovely scrambles by adding pre-cooked potatoes to other ingredients like the ones I mentioned above. It's the word scramble that makes it a breakfast food.
The key is making the potatoes separately first. You can use last night's leftover mashed potatoes -- but who ever has leftover mashed potatoes, right? So here's how to quick-cook some potatoes:
Cut the potatoes into small thin pieces or small chunks. Small pieces cook fast in boiling water and are perfect for scrambling into any sauteed vegetables you like.
Yesterday I made scrambled potatoes with onions, mushrooms, and swiss chard. Or a really simple one is potatoes, swiss chard/spinach/kale, and garlic. Delish!