Good Morning Everyone! Today is a day of enchantment. It must be, because today is National Unicorn Day. Yep, we are encouraged to celebrate those mystical, magical creatures – the unicorns.
Today is also National Cherish an Antique Day. The day is to remind us those old antiques are more than just dollar signs or investments. We are encouraged to learn the story behind family treasures – those things passed down from generation to generation. I wish we had treasures with a long history. We don’t, with a few exceptions. My Dad has a Bible that belonged to his father. My grandfather was a man of many hats, including a preacher. In the margins of the Bible are notes my grandfather wrote while penning his sermons. My youngest sister has our grandfather’s reading glasses. I have my great-great grandmother’s rolling pin. There are no silver sets or crystal vases. And that’s okay. A hand-whittled rolling pin is priceless to me.
Hubby and I love to go to Antique Street Fairs or Flea Markets. We aren’t talking high-end stores. These are tents with tables and people selling what, at first glance, looks like junk. But often in that junk we find treasures. Worth much? Probably not. But treasures none the less. And we display them with pride. After all, these were once a part of someone’s home. While we might not know the story, there is a story. That alone makes each find priceless.
Saturdays are great for taking a drive up into the nearby small Gold Rush Towns dotted with small shops just bursting with hidden treasures. But before heading out, it’s always a good idea to start the day with a delicious breakfast. And what can be better than eggs served with a side of potatoes?
Scrambled Egg Fried Tater Breakfast
4 small Red Potatoes
Jalapeno Olive Oil as needed
2 Flour Tortillas
2 large Eggs
Salt to taste
Black Pepper to taste
Scrub potatoes, dice into bite-size pieces. Place potatoes in the steamer insert of the Instant Pot.
Pour a cup of water into the bowl of the Instant Pot. Place steamer basket over the water. Lock lid in place.
Select PRESSURE COOK, POTATOES, 6 MINUTES, LOW. Press start.
Note: If you do not have an Instant Pot, simply place potatoes in a steamer basket. Place the basket in a pot filled with enough water to just cover the potatoes. Bring to a boil, let cook for about 6 or 7 minutes, just until potatoes are tender. Finish potatoes in the skillet.
While the potatoes cook, warm a flat griddle over medium heat. Lightly oil griddle with Jalapeno Olive Oil. Warm tortillas about a minute or so per side. Remove, plate until ready to serve.
When potatoes are cooked, release pressure valve. Warm more Jalapeno Oil in a large cast iron skillet over medium heat. Once hot, add potatoes. Cook undisturbed about 5 minutes for potatoes to brown. Turn, season with salt and pepper to taste. Cook another 2 or 3 minutes. Transfer to warm plates.
Add a splash more Jalapeno Oil to the now empty skillet. Once the oil is warm, remove skillet from heat. Add eggs, off heat. Season with salt and pepper. Once eggs begin to set, scramble. Return to low heat, continue to cook another few minutes until cooked through. Place scrambled eggs along side the potatoes.
Eat individually or fill tortillas with a mixture of potatoes and eggs for a breakfast burrito and enjoy.