I often keep leftover potatoes. In fact, I tend to cook extra ones on purpose so that I have some left over to use for breakfast the next morning. I also had some excellent salami in the fridge, kudu salami as it happens, though you can use any salami you like for this.
As for scrambled eggs, I like them a little undercooked, just shy of being cooked through. But they should also be just beyond the point of being runny.
The potatoes had been peeled and steamed. All I needed to do was cut them into little cubes and pan-fry them in butter with a little cooking oil. The oil prevents the butter from burning.
(Serves 2)
Ingredients
3 or 4 medium potatoes
6 extra large eggs
Butter, generously (see method)
Cooking oil, about 2 Tbsp
About 1 cup of diced salami
Salt and black pepper
Parsley, chopped
Method
Make sure the potatoes are dry, and dice them small. Melt butter with a little cooking oil such as canola in a large, heavy frying pan.
Add the diced potatoes and use a silicone spatula or round-edged wooden spoon to turn them over and cook evenly; it’s best to use gentle movements so they don’t break up. Spoon them into a side dish once golden brown all over.
Add the diced salami to the same pan and cook for a few minutes, stirring so they cook on all sides. Whisk the eggs and add them to the pan, using a silicone spatula or wooden spoon to move the egg about so that it cooks through, but only just.
Serve with chopped parsley, seasoned with salt and pepper. DM
TGIFood
Lekker Brekker Monday: Scrambled eggs with salami and sautéed potatoes
Leftovers can be turned into a simple and delicious breakfast, with a bit of canny thinking.
