Nana's Breakfast Scramble Recipe

Cook the Potatoes

Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the potatoes and season with paprika, garlic powder, onion powder, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy.

Prepare the Salsa

Chop the tomatoes, red onion, and jalapeño finely. In a bowl, combine the chopped vegetables with cilantro, lime juice, and salt. Mix well and let it sit for flavors to meld.

Whisk the Eggs

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Cook the Eggs

In a non-stick skillet, melt butter over medium heat. Pour in the egg mixture and let it sit for a few seconds. Gently stir with a spatula, cooking until the eggs are just set but still soft. Remove from heat.

Heat the Beans

In a small saucepan, heat the canned black beans over medium heat. Stir in cumin and salt. Cook for about 5-7 minutes until warmed through.

Toast or Tortillas

Toast the bread slices until golden brown or warm the tortillas in a dry skillet for a few seconds on each side.

Plate the Dish

On a plate, serve a generous portion of scrambled eggs, crispy breakfast papas, frijoles, and pico salsa. Serve with toast or tortillas on the side.