This dish is so versitle, you can serve it as a side dish, over meat, cold as a salad or my favorite way with eggs.
2 potatoes – yukon gold, chef, or russet
½ medium sweet onion – sliced thin
2 long hot peppers sliced thin, seeded if you don’t want the dish too spicy
1 tsp butter
3 tbsp olive oil
Peel and cut the potatoes into quarters, put in a small bowl with a few tablespoons of water and microwave covered for two minutes. The potatoes should be fork tender, now slice thinly.
In a saute pan add butter and 2 tbsp olive oil. Add the potatoes and cook until they begin to brown.
Then add onions and hot peppers, continue to cook until the onions are soft and browned.
Add more olive oil while cooking as necessary.
You could stop right here and serve just as it is but… In a separate bowl beat three eggs.
Add the eggs to the pan and scramble until just barely cooked.
Transfer to a plate and Enjoy!!