Texas Scramble


  • 1/2 cup new red potatoes, cooked & cubed
  • 1 tablespoon butter
  • 1/8 teaspoon garlic powder
  • 1 green onion, sliced
  • 1/4 lb. sausage (pork, venison or Chorizo), browned & drained well
  • 1/4 lb. Canadian Bacon or regular bacon
  • 1/2 each red & green bell peppers, diced
  • 3 eggs, beaten
  • Black pepper to taste
  • Dash of Spanish paprika
  • 1/2 cup Cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup milk

In a non-stick skillet, place butter, garlic powder and cooked potatoes over medium heat for 1 to 2 minutes. In a separate bowl, add black pepper, paprika and milk to beaten eggs and pour mixture over the potatoes. Scramble eggs, constantly lifting with fork to keep eggs fluffy and to ensure even cooking throughout. Top with sausage, ham, green onion slices, bell peper and cheese. Cover and cook about 1 to 2 minutes to allow cheese to melt. Serve over flour tortilla in warm plate and add salsa to side.