Are you looking for a frugal, easy to make recipe that works either for dinner or breakfast? This recipe for potato and ham scramble fits the bill.
Potato and ham scramble
3 large potatoes, peeled and quartered
3 tablespoons olive oil
2 cups chopped onions
1 cup bell peppers, chopped
1 or 2 cups chopped cooked ham
1/4 cup chopped parsley
4 eggs, whisked
Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes. Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.
Heat 2 Tablespoons olive oil in a large skillet on medium heat. Add the onions and bell peppers. Brown the onions and bell peppers, stirring often for about 2-3 minutes.
Move the vegetables to the side of the pan, add potatoes and add the remaining 1 tablespoon of olive oil to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring often until the ham is heated through, 1-2 minutes.
Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. Cook until eggs are done.
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