Monday, May 13, 2024

Scrambled Eggs With Goat Cheese And Potato Pancakes

Our neighbor, Steve, got this shot of the Northern Lights last week.

This is a continuation of my series on scramble eggs using recipes from 30 New Ways To Eat Scrambled Eggs from “Taste Of Home.”  The title of the first recipe here is Cast Iron Scrambled Eggs but there is no way I’m using a cast iron pan for scrambled eggs – been there, done that, and know better – so I changed the recipe name.  The original recipe, which can be found by clicking on the link, is for six servings so I cut it in half to get the recipe below.

Scrambled Eggs With Goat Cheese – Amended from Taste Of Home


6 large eggs

1 tablespoons water half and half

1/8 teaspoon salt

1/8 teaspoon pepper

1/3 cup finely chopped sweet onion

1/2 jalapeno pepper, seeded and chopped

1 tablespoons butter

2 ounces fresh goat cheese, crumbled

1½ tablespoons minced chives

¼ cup crumbled crispy bacon (added by Larry)


In a large bowl, whisk the eggs, half and half, salt and pepper; set aside. (I’ve never heard of adding water to scrambled eggs as even milk can make them watery).

Place an 8” non-stick skillet over medium-high heat and saute the onion and jalapeno in butter until tender.

Add the bacon to warm a little.

Reduce heat to med-low, add egg mixture; cook and stir until almost set. 

Stir in cheese and chives; cook and stir until eggs are cooked to your liking.

Baked Potato Latkes (Pancakes)

I had two cups of mashed baked potato from our recent potato skins and I decided to turn them into potato pancakes using the recipe for Baked Potato Latkes from All Recipes.  As best I could find, the primary difference between latkes and potato pancakes is the crispiness of the outside so I think mine were potato pancakes. 

I adjusted the recipe for my amount of potatoes.

Baked Potato Latkes Pancakes – Adapted from All Recipes


2 cups peeled and mashed baked potatoes

½ cup chopped onion

2 tsp minced garlic

1 teaspoons salt

½ teaspoon pepper

3 tablespoons all-purpose flour

2 small eggs, beaten

¼ cup chopped crispy bacon (added by Larry)

extra-virgin olive oil for frying


The first thing I had to do was make mashed potatoes so I nuked the leftover potatoes with ¼ cup of half and half, S&P and mashed them.

Place mashed potatoes, onion, garlic, S&P (if needed), flour, bacon, and eggs into a bowl and fold the mixture together.

Heat oil in a non-stick skillet.

Add spoons full of the potato mixture to the skillet and flatten into pancakes.

Cook until golden brown, flip and cook until side two is brown.

Serve with runny-yolked fried eggs and use the potatoes for dippy eggs or top the potato cakes with fried or poached eggs or have it your way.

The Verdict:

The scramble was very tasty with fluffy, creamy eggs, especially after whipping them with the immersion blender and adding both goat cheese and half and half.  This is my second scramble using goat cheese and I’ve found it a little difficult as it’s hard to crumble and doesn’t melt well.

The potato cakes were delicious, as expected, especially when dunked in the egg yolk.

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.


4/25/24 meal date


  1. Wow that was quite a big breakfast ... I am lucky I have watermelon or some strawberries! LOL enjoy!~!

  2. Look at those perfect yolky eggs on top of those tasty potato pancakes. Drooling! The scramble looks tasty too. Your neighbor took a great shot of the lights!


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