Potato Breakfast Scramble

Some mornings you want a hearty filling breakfast that hits your key needs. This isn’t a single note meal like pancakes or cereal or fried eggs. This breakfast has your protein, your vegetables, your fruit, and some vitamin filled carbohydrates. If you need a little extra pep to get through the rest of your day, this is the breakfast for you.

RECIPE: Potato Breakfast Scramble
Makes 2-3 Servings

Cast iron pan
Cutting Board

3 medium Potatoes
2 T Avocado Oil
1 large Scallion
Apple Sauce
Malt Vinegar
3 Eggs
Optional: parsley, hot sauce, cinnamon

Chop potatoes. Toss potatoes in a hot pan with avocado oil
and cover. 

Chop scallions. 
 Stir potatoes as needed, do not over stir or you won’t get the nice browned sides. 

4) When potatoes are about half way done, toss in scallions and a heavy dash of malt vinegar. Cover quickly so the malt vinegar steams around the cooking potatoes. This is my secret ingredient/method that gives this scramble it’s unique flavor profile.
5) When the potatoes are nearly done, crack the eggs straight onto the potatoes.
6) Cover and let the eggs cook into potatoes for about 30 seconds to a minute. Uncover and flip, making certain the yolks crack open. Cover and let finish.
7) Serve apple sauce cold in another bowl with a touch of cinnamon sprinkled on top.
8) Flip scramble onto a plate or serve in a bowl. Top with hot sauce and fresh parsley.


The apple sauce is homemade from last fall. The trick my mom taught me is to never make apple sauce with a single kind of apple. This batch was a mix of three or four varieties, and the flavor is amazing. It has no added sugar, so the tartness and the sweetness of the natural apple flavor just shines through. You will never go back to eating grocery store apple sauce after trying good homemade.

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