Thursday, July 2, 2020

Alabama Scramble & A Tasty Breakfast

During a freezer dive recently, I found some year-old Carne Adovada meat and sauce in separate bags where the meat had been fried but not stewed in the sauce.  So I just followed Lea Ann’s recipe from her Cooking On The Ranch blog beginning with step 7 and it turned out just as good as the original.  Since I had some left over, a breakfast dish was in order so I added the meat and sauce to a 6” flour tortilla, topped with some sliced American cheese and chopped jalapenos then nuked for 90 seconds.  Of course I topped this with a couple of sunny side up eggs for a delicious breakfast.

One of my favorite summertime dishes is Alabama Scramble but it’s been a while since we’ve had it and I could not find that I’ve ever posted the recipe for it.  Ingredient can be adjust for your taste and added or removed as desired.  The original recipe that I got from the newspaper (at least 35 years ago) calls for adding the ingredients in stages to a skillet depending upon required frying time but I decided to try something different this time.  Since my deep frying pan was setting on the cooktop I decided to use it for the breaded items and a skillet for the onions and to keep things hot.

I also remembered I had a fish breader and decide to use it to make that process easier.

Alabama Scramble for four main dish servings

1 C. cornmeal
3 cup potatoes, ¾’” cubes
2 C. chopped onion
4 cups okra sliced -in ¾” pieces (the frozen I used was about ½“)
3 cups green tomatoes in ¾” chunks
S&P to taste

1. Prep all of the ingredients.

2. Heat the deep fryer oil to 350F and heat 1 Tbsp oil in a large skillet.
3. Add onions to the skillet over medium heat to get lightly browned while potatoes are cooking.
4. In the meantime, place cornmeal in the breader or a bag, add potatoes, toss to coat, add potatoes to deep fryer and cook until tender on the inside.  When done, add to the skillet. 
5. Add some S&P, turn heat to low, and stir with the onions.

6. Coat green tomatoes with cornmeal, add to the deep fryer, cook until golden brown then add to the skillet, add a little S&P, and stir everything together.

7. Coat okra with cornmeal, add to the deep fryer, cook until golden brown then stir into the skillet.

8. Taste and adjust seasonings.
9. Put on a paper towel lined platter and serve piping hot.

Since I wanted to eat my fill of the scramble, we just sided it with a little salad and it was as good as I remember.  I now prefer using the deep fryer as it allowed me to control the doneness of each item and since they are coated in cornmeal the flavors don’t marry that much when all cooked in the same pan.  Our okra crop isn’t in yet so I used frozen but we’ll be having this again when the fresh local okra is available.

Don't want to use Alabama Scramble as the main dish, just use it as a side for fried catfish - oh wow, welcome to the south - I believe I will do this next time as it will stay hot in the skillet while the fish is cooking.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


6/29/20 event date


  1. I haven't had okra for a very long time... the Alabama Scramble looks amazing. You KNOW how tasty that first shot looks to me. Those eggs!!!

  2. Larry, Thanks for the education re: an Alabama scramble! That breakfast looks dang good! Nice creation... With the pandemic, you seem even more food adventurous than usual! Stay Safe and Take Care, Big Daddy Dave

  3. I never heard of that fish breader but I am going to be looking for it! WOW This sounds wonderful!

  4. I wish I could find a package of left over carne adovada! That breakfast would taste so good this morning. That Alabama scramble sounds and looks amazing. I even read the whole process to Bob. I don't have a deep fryer darnit.


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