Scrambled Eggs with Chicken, Ham and Potatoes
This hearty lunch dish is popular in Buenos Aires.
Scrambled Eggs with Chicken, Ham and Potatoes
Scrambled Eggs with Chicken, Ham and Potatoes
Scrambled Eggs with Chicken, Ham and Potatoes
- ACTIVE: 50 MIN
-
TOTAL TIME:
1 HR 50 MIN
- SERVINGS: 6
Ingredients
- 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
Directions
- 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.
- 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.
Scrambled Eggs with Chicken, Ham and Potatoes
Become a fan
Follow us