Creamy Scrambled Eggs with Crispy Potatoes


  • lightly buttered toast as an accompaniment
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 4 large eggs
  • 1 russet (baking) potato, cut into julienne strips and reserved in a bowl of cold water
  • 2/3 cup vegetable oil

1. In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste....

View full recipe at SpringPad


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