Scrambled Eggs with Chicken, Ham and Potatoes

This hearty lunch dish is popular in Buenos Aires.More Brunch Recipes

Active Time:
50 mins
Total Time:
1 hrs 50 mins


  • 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


  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.

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