What does a potato and Cabot cheddar scramble have to do with Orlando? Two weeks ago, I had an amazing opportunity to spend a few days with a talented group of writers, chefs, culinary instructors, video professionals, and other food bloggers at the Food and Wine Conference in Orlando at the beautiful Rosen Shingle Creek Resort. Our weekend was jam-packed with information, networking and, of course, lots of great food.
During the course of the weekend, I had the chance to chat with Coryanne Etienne of Kitchen Living With Coryanne. She was interviewing food bloggers on behalf of Idaho Potatoes and she asked to share my favorite thing to cook with leftover potatoes. This woman knows me well! I am all about repurposing leftovers and potatoes are so versatile that they often have a prominent place in many of my meals. As veggies go, potatoes sometimes get a bad rap for being a little less than vibrant. “Eat the rainbow!” leaves no spot for the gorgeous potato. That’s such a shame because potatoes really pack a nutritional punch. Potassium? Vitamin C? Fiber? Who knew?
Potatoes are great, but potatoes and cheese are even better …
Alas, not to worry, the weekend was not all about potatoes – although that would have been fine by me. We had some of my other favorite foods represented as well. Strawberries and blueberries with yogurt? Fresh celery in a tasty Bloody Mary? Yes, please. But by far, one of my favorite brands highlighted during the weekend was Cabot Cheese. Growing up in New England, Cabot cheese and butter were staples in my house. I was thrilled to see them participating at the Food and Wine Conference in Orlando.
Cabot did not have to educate me very much about the fact that all Cabot cheddar cheese is gluten- and lactose-free. Yup. Knew that. Love that. I also love the fact that Cabot is a co-op owned by hundreds of family dairy farmers located in and around the Northeast. (Check out the Cabot Cheese Instagram if you are need of some ridiculously cute cow photos!) One of the best parts about coming home to visit my parents is that our neighborhood grocery store is always stocked with every Cabot cheese variety I could possibly want…
After taste testing some of the newest Cabot Cheddar Cheese varieties – (be on the lookout for Cabot Legacy Cheddar!) – I definitely had cheddar on the brain when Coryanne asked me about my favorite use of leftover potatoes. Since it is a given that I always have a well-stocked cheese drawer, when I have leftover potatoes, my kids love it when I make a Potato and Cheddar Scramble.
If I have leftover baked or roasted potatoes, I dice them into bite-sized pieces, toss them in a skillet with a little bit of butter and, after a few minutes, add gently whisked eggs (1 per person). After I scramble the eggs around the potatoes, I grate my favorite Cabot cheddar cheese directly over the egg and potato scramble and let it gently melt. I add a bit of salt and pepper, if needed, and promptly serve.
The potato cheddar scramble is one of those not-really-a-recipe recipes. You can’t mess it up and it’s really just so good. This quick meal can be used for breakfast, lunch, or dinner. I sometimes make it just for myself as a mid-afternoon snack to tide me over until dinner. If your kids are starting to get involved in cooking in the kitchen, this is a great one-pan meal to start them with. A little bit of chopping (potatoes), a little bit of whisking (eggs), and some grating (cheddar). Cook it all together… Done! Hope you enjoy!
Fun in Orlando ... And A Potato and Cabot Cheddar Scramble
- 1 tablespoon butter
- 1 to 2 baked potatoes , diced
- 2 to 3 eggs
- 1/2 cup to 1 cup shredded cheddar cheese
Dice leftover potatoes into bite-sized pieces
Toss them in a skillet with a little bit of butter and, after a few minutes.
Add gently whisked eggs (about 1 per person).
Scramble the eggs around the potatoes.
Grate your favorite Cabot cheddar cheese directly over the egg and potato scramble and let it gently melt.
Add a bit of salt and pepper, if needed, and promptly serve.