We've been getting a lot of delicious potatoes in the farm boxes lately, and I believe I have finally mastered at least one breakfast potato recipe. The secret step is to dice (or chop or slice) your potato and boil it for about four minutes before attempting any other cooking. After boiling, drain well.
Heat butter in a skillet and add chopped onion, peppers and the potatoes. Here, I just grabbed and assortment of various colored peppers from the farm box -- I couldn't even tell you what kinds, except that I believe it was a mix of both hot and sweet.
Lower the heat, cover and cook 15 minutes. (This is a good time to take your shower, if you are trying to multi-task your morning.) Then, remove the cover and continue cooking for another 5-10 minutes -- however long it takes to brown the potatoes to your liking. You will want to flip the potatoes throughout this browning step so that as many sides as possible come into direct contact with the pan.
During the last few minutes of browning, prepare your egg pan by heating it and adding a bit of oil. Crack your egg, and a bit of water (about 2 T water per egg), and scramble. When the oil is hot, add your egg mixture and cook until it reaches the consistency you like.
Here's a tip I learned when working in a restaurant kitchen: adding salt towards the end of the cooking really helps solidify things and move them along. This becomes important when your toast is ready, your potatoes are ready, and you're just waiting on those eggs that are holding up the entire line. Toss a bit of salt in there, and it will help bring everything together quite quickly. This holds true for every cooking style of egg (fried, omelet, scrambled, etc).
I dressed both the potatoes and the eggs with parsley, which was cooked into both during the final stages. Then, I plated it on my mother's Melamine plates!
Farm box ingredients used: peppers, onions, potatoes