I learned this trick when I was in high school, when I would spend weeks at a friend’s camp in the Adirondack Mountains of upstate New York.
The first ingredient is leftover salt potatoes. Salt potatoes are a Central New York favorite. No summer event is complete without them.
I am not a fan of eggs. When I was younger, I would eat them scrambled only if they were well done. That holds true with this recipe.
Chop the leftover potatoes and add them to a frying pan with melted butter. Add chopped onion and heat through. Then add eggs. Scramble the eggs around the potatoes and onions. You end up with a delicious savory not-an-omelet breakfast dish that also doesn’t require turning on the oven.
Simply thinking about this breakfast brings back wonderful memories of cooking on the wood stove at camp, of cool mornings with mist clinging to the surface of the lake, of freshly picked wild blueberries (where I first learned to like them) polka-dotting the muffins and pancakes we made.