6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
¼ cup water
2 teaspoons olive oil
Pinch of salt
3 large eggs, beaten (I'd probably add another for good measure)
Dash of milk
1 scallion, thinly sliced
⅓ cup grated cheese (I used Gruyère)
1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs
Instructions
Combine the potatoes, water, oil and salt in a 10-inch skillet. The author suggested a non-stick skillet but in my opinion there's nothing a well-seasoned cast iron skillet can't do.
Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.
Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon until lightly browned, about five minutes later. If you're using dried spices or herbs, add them now.
In a bowl, scramble the eggs with a dash of milk. Pour the eggs into the skillet, toss in the scallions and scramble until the eggs are just set. Remove the skillet from heat.
Sprinkle with grated cheese and fresh herbs (optional). Give it a minute to let the cheese melt, then dig in!
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/egg-and-potato-breakfast-scramble/