The following recipe for Potato and Egg Scramble is from SurvivalBlog reader G.G.. He notes: “This recipe is hard to mess up, so you can cook it in a pan on your stovetop, or over an open campfire that is dying down. It serves four adults.”
Ingredients
- 2 Diced Medium Potatoes, chunked or chopped
- 1 Medium-sized onion, chopped
- 2 Chopped Fresh Peppers. (Any color pepper of your choice.)
- 8 Eggs, stirred
- 2 Tablespoons of Butter
- Salt
Directions
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Cut just 1Tablespoon of butter. Drop that into your cast iron pan and put it over your fire. Spread it around, to coat the pan.
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Add the potatoes, peppers, and onions. Cook them about 20 minutes, stirring once in a while. Cook until the potatoes are tender. By then, the onions will be browned and the peppers will be cooked to a more mellow flavor.
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Crack and stir your eggs, in a separate bowl.
- Add the second tablespoon of butter. Once the butter has melted, briefly stir in the eggs. But do not stir the scramble any further. Cover your pan. (Use aluminum foil if you don’t have a lid.) Allow the scramble to cook about 4-to-5 minutes until the eggs are sufficiently cooked through.
- Salt it, to taste, and serve.
SERVING
Serve this scramle hot from the pan!
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!