Scrambled Eggs with Chicken, Ham and Potatoes

This hearty lunch dish is popular in Buenos Aires.

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  • Servings: 6

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  • 3 tablespoons corn oil
  • 1 large onion, halved lengthwise and thinly sliced crosswise
  • 1 large red bell pepper, cut into 1/4-inch strips
  • 6 ounces roasted or poached chicken breast meat, shredded
  • 6 ounces baked ham, cut into 1/4-inch strips
  • 12 large eggs
  • 1/4 cup milk
  • Kosher salt and freshly ground pepper
  • 3 tablespoons chopped parsley
  • Oven-Fried Potatoes
  • Hot sauce, for serving

How to make this recipe

  1. Heat the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until lightly browned, about 8 minutes. Add the bell pepper and cook until softened, about 5 minutes. Add the chicken and ham and cook, stirring, until heated through.

  2. In a medium bowl, lightly beat the eggs with the milk, 1 teaspoon of kosher salt, 1/2 teaspoon of pepper and the chopped parsley. Add the egg mixture to the skillet and cook over moderate heat, stirring gently, until the eggs are just cooked through, about 5 minutes. Add the Oven-Fried Potatoes and toss gently until heated through. Serve immediately, with hot sauce.

Contributed By Published May 2003

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