Baked New Potatoes With Cajun Scrambled Eggs

Thanks to Charlotte Skiles of Eat in Peace Wellness Consulting

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 6 -8  new potatoes, diced
•  olive oil
•  herbs, de provence
•  sea salt
•  pepper
• 1  lb  grass fed ground beef or 1  lb  buffalo
• 2 -3  cloves garlic, diced
• 1  onion, diced
• 1  tablespoon butter
• 2 -3  eggs, whisked
•  tony chachere's  cajun seasoning
•  dried parsley

Directions

1. Preheat oven to 400 degrees.
2. In a bowl, toss diced potatoes with olive oil, herbs de provence, salt and pepper.
3. Bake 20-25 minutes on a cookie sheet or dish that you may want to line with greased tinfoil for easy clean up.
4. At the 10 minute mark, stir the potatoes to keep them from sticking.
5. Bake until potatoes are tender when poked with a fork.
6. While potatoes are baking, cook beef on medium heat in a sauce pan. Meanwhile, dice garlic and onion.
7. When fully cooked, remove beef from pan, place in a bowl and set aside. Add butter to skillet and sauté garlic until its aroma is released, then add the onions and cook until translucent.
8. Whisk eggs and add to onion and garlic, scraping and stirring constantly until eggs are cooked.
9. Turn off the heat on the stove top, then add back the beef and mix thoroughly, finally adding the potatoes.
10. Season to taste and add parsley for color.
11. It is very nice topped with salsa and/or cheese.
12. This can easily be made ahead of time in a large batch.
13. While this is a breakfast suggestion, it makes an excellent lunch or dinner as well.