Try this Leftover Skillet Scramble recipe, or contribute your own.
- Carbohydrate 5.98120000506318 g
- Cholesterol 2153.08 mg
- Fat 128.968000109688 g
- Fiber 0.623999978905312 g
- Protein 69.8352000012624 g
- Saturated Fat 30.8906800142076 g
- Serving Size 1 1 recipe (634g)
- Sodium 1244.0005729277 mg
- Sugar 5.35720002615786 g
- Trans Fat 13.721100005297 g
- Calories 1457 calories
Step-by-step
- In a hot skillet add 1 tbsp oil.
- Add diced onion and bacon.
- Saute till onion is translucent and bacon is cooked.
- Add potato and ham, toss and cook an additional 2 minutes till ham and potato are warm.
- In a separate bowl whisk together eggs, salt and pepper.
- Pour eggs over skillet.
- Add diced green onion and stir egg mixture till the eggs start to get firm in texture.
- Top with cheese and let it melt.
- Serve warm.
- Enjoy!
Golden edges of crisped potato and rendered bacon contrast against soft curds of cheddar-topped egg in this substantial skillet meal. Transforming refrigerated remnants into a cohesive breakfast requires deliberate heat management to ensure cold ingredients reach serving temperature without overcooking the protein.
Scaling and Proportions
Adapting this formulation for different yield sizes demands careful attention to pan capacity and thermal mass. A standard ten-inch cast-iron skillet accommodates the listed quantities effectively, allowing sufficient surface area for moisture evaporation. Doubling the composition requires moving to a twelve-inch pan or cooking in sequential batches. Crowding the cooking surface traps steam, preventing the diced ham and baked potato from achieving proper heat transfer and resulting in soggy texture rather than desired browning. When reducing the volume for a single portion, lower the burner output slightly; smaller egg quantities coagulate faster and turn rubbery if subjected to high heat.
- Control moisture by thoroughly blotting thawed or damp leftovers on paper towels before they enter the hot oil.
- Whisk the eggs thoroughly in a separate bowl to incorporate air, which yields lighter curds than breaking them directly into the pan.
- Manage cheese distribution by folding half into the cooling eggs and melting the remainder under a tight-fitting lid for sixty seconds.
