Southwest Scramble

Southwest Scramble

Sylvia Fountaine
Food Blogger
Feasting at Home

Yield: 2

When you make a big batch of Roasted Potatoes with Rosemary and Garlic for dinner, breakfast is a breeze using the leftovers. 



  1. Whisk eggs and sour cream with a fork. Season with salt and pepper and set aside.
  2. Heat oil in a large skillet over medium heat. Sauté shallot, bell pepper, and corn until tender and fragrant.
  3. Add potatoes and chili powder and heat through.
  4. Scoot veggies to one side and scramble the eggs.
  5. Mix all together, tasting for salt and adding cheese if you like.
  6. Garnish with cilantro, scallions, avocado, and hot sauce.