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Scrambled eggs with crispy potatoes and prosciutto
Preparation info
- Makes
2
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Crisp potatoes make this dish a real contrast in textures, and prosciutto adds a great flavor kick.
Ingredients
1 12 ounces ¼ cup
Method
- Peel the potato, then cut it into ⅛-inch dice (about 1½ cups); rinse and dry. Put the oil in a 10- or 12-inch skillet and turn the heat to high. A minute later, add the potatoes, along with salt and pepper to taste, and turn the heat to medium-high. At first the potatoes will stick together, but as you stir and shake the pan occasionally, they will separate as they brown.</
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