- In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat.
- Add the potatoes (and mushrooms if you are using them) and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes.
- Add the prosciutto and cook it with the potatoes, stirring occasionally, until it starts to get crispy, about 5 minutes.
- Reduce the heat to medium to medium-low, add the beaten eggs, salt, and pepper and fold them with a spatula, clearing the sides and bottom until they are just firm, 2 – 3 minutes. Smooth the top with the spatula, remove them from the heat, and serve them immediately.
- Omit the oil. Combine all ingredients in the slow cooker, mixing well to evenly distribute the potato and prosciutto. Cook on low for 3 – 4 hours until the eggs are set. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel and dice the potato and store submerged in water for up to 24 hours to prevent browning, chop the prosciutto or mushrooms and refrigerate the prosciutto, beat and refrigerate the eggs.
Scramble Flavor Booster: Serve it with additional coarse salt and pepper and with hot pepper sauce, such as Tabasco.
Tip: You might find it easier to use kitchen shears to chop the prosciutto right into the pan.
Video: Watch Jessica make Potato and Prosciutto (or Mushroom) Scramble on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 302, Total Fat: 20g, 30.5%; Saturated Fat: 5g, 26%; Cholesterol: 442mg, 147%; Sodium: 768mg, 32%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 1g, 3%; Sugar: 1g; Protein: 21g
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