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Scrambled eggs with potatoes

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Ingredients for 1 servings:

  • 3 eggs
  • 1 small potato(s), raw, peeled
  • ½ onion(s)
  • 1 tbsp margarine
  • 1 chili pepper(s), hot, e.g. jalapeno
  • salt and pepper
  • 50 ml milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

What a student can accomplish

This recipe was concocted during an acute food shortage on a Sunday afternoon in a shared apartment in Neu-Ulm: First, finely chop the onion, halve the chili pepper, and remove the seeds. Cut the potatoes into smaller pieces, then heat the margarine in a pan and fry the onions. Place the potatoes, eggs, and milk in a tall container and blend with a hand blender until smooth. Fry the mixture in the hot pan. The starch in the potatoes and the eggs ensure that the mixture rises like a dough. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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