Posted on August 6, 2013
When I have nothing incredibly interesting to photograph for the day, I’ve decided I’ll make up for it with tons of awesome photographs of food. Because everyone likes food.
You will need:
- 3 eggs
- 1 potato
- Single serving of ground beef (enough to fill 3/4 cup to 1 cup will do)
- Half a brown onion
- Small sweet chilis
- Cheese (shredded or cream, whichever you prefer)
Gather the ingredients in an aesthetically pleasing way and then photograph them with soft lighting like so.
Don’t actually do that.
Chop the potatoes and boil them in salted water for 10 minutes.
Heat up a frying pan and glaze it with olive oil.
Dice an onion while the olive oil is heating up.
Brown the beef Â in the skillet and add the onions. Turn the heat down to medium/low.
Chop the chilis. Two was good for me, I think anything more is probably overkill.
Add olive oil to a larger skillet/pan/wok/piece of metal with a fire under it. When the oil begins to smoke, add the potatoes along with salt, pepper, and thyme.
Finely chop the garlic and rosemary and add them both to the potatoes. Mix everything together and keep enough olive oil in the pan to allow the potatoes to fry and not burn.
Add the chopped peppers to the beef mince. Let the beef sit for a while between stirs; let it get good and crispy instead of constantly keeping it moving.
Whisk three eggs with cheese. You can use shredded cheese or cream cheese (cream cheese tastes way better, in my opinion).
About five minutes before plating, add two or three knobs of butter to the potatoes. Stir them well to coat everything. They’ll go from looking mediocre to awesome and nut-brown pretty quickly.
Move the beef mince to half the skillet.
Pour in the eggs.
Let them cook for 20-30 seconds before folding the meat in and scrambling lightly. Don’t overdo it or the egg won’t hold the beef in. When the eggs are still fairly runny, remove them from the heat and keep them moving. The residual heat will finish cooking them.
The potatoes should be golden brown by now. Everything’s ready to be moved off the pans/skillets and onto a plate.
Eat with ketchup and hot sauce.