Don Pico’s Golden Potato Scramble
A nice brunch dish of eggs in potatoes, onion, bacon and peppers.
2 pounds potatoes – (about 6 medium) cut into 1/2-inch cubes
1/2 cup chopped uncooked applewood-smoked bacon or regular bacon
1/2 cup chopped onion
2 tablespoons butter
1/4 cup chopped green or red bell pepper
6 large eggs – beaten
salt and pepper – to taste
1/2 cup shredded Monterey Jack cheese
1/4 cup sliced green onions
In medium saucepan, cook potatoes, covered, in 2 inches boiling water 4 to 6 minutes or until almost tender; drain. Meanwhile, in 12-inch skillet, add bacon; cook and stir 3 minutes over medium-high heat. Add onion; cook and stir 5 minutes or until onion is translucent and bacon is crisp. Add butter; heat until melted. Add potato and bell pepper; cook and stir 5 to 7 minutes or until potatoes are golden. Reduce heat. Add eggs to potato mixture; cook and stir 1 to 2 minutes or until eggs are set. Season with salt and pepper. Top with cheese and green onions before serving.