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Scrambled Eggs with Crispy Potatoes & Prosciutto

Source of Recipe


From "Simple to Spectacular"






List of Ingredients



• 1 large baking potato (about 12 ounces)
  
• 1/4 cup extra-virgin olive oil
  
• Salt and freshly ground black pepper
  
• 2 ounces Prosciutto or other dry-cured ham
  
• 5 eggs
  
• 1-1/2 Tbsp butter
  
• Minced chives, for garnish
  






Instructions



1. Peel the potato, then cut it into 1/8-inch dice (about 1-1/2 cups); rinse and dry. Put the oil in a 10- or 12-inch skillet and turn the heat to high. A minute later, add the potatoes, along with salt and pepper to taste, and turn the heat to medium-high. At first, the potatoes will stick together, but as you stir and shake the pan occasionally, they will separate as they brown.
   
   
2. When the potatoes are brown and crisp, add the ham and cook for 1 minute. Remove the potatoes with a slotted spoon and drain on paper towels. Drain any remaining fat from the pan and return the potato-ham mixture to it, but keep it off the heat for now.
   
   
3. Combine the eggs, butter, and salt and pepper to taste in a saucepan or skillet, preferably one with sloping sides. Turn the heat to medium-high and begin to beat the egg mixture with a whisk, stirring almost constantly but not too fast; you do not want it to become foamy.
   
   
4. After the butter melts, the mixture will begin to thicken, and then to lump up in small curds; this will take between 3 and 8 minutes, depending on the thickness of your pan and the heat level. If the mixture begins to stick on the bottom, remove the pan from the heat for a moment and continue to whisk, then return to the heat.
   
   
5. When the eggs become creamy, with small curds all over -- not unlike loose oatmeal -- they are ready; do not overcook. Add more salt and pepper if necessary and place in two warmed bowls. Reheat the potatoes quickly -- 30 seconds should be enough -- and garnish the eggs with them. Top with chives and serve.
   
   Makes 2 servings.