Butter Potatoes Eggs Chicken Thighs
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Parboil potato cubes briefly for tenderness then drain; pat chicken thighs dry for searing. Heat butter and olive oil in frying pan to sauté potatoes with onion powder, garlic powder, salt, ground black peppercorns, and paprika until golden and crisp, adding chicken midway to cook through while infusing flavors, finally scramble eggs into the mix for creamy binding without overcooking.
食材
- potatoes180 g (≈ 1 piece)
- eggs120 g (≈ 2 piece)
- chicken thighs180 g (≈ 1 piece)
- butter1⅓ tablespoon
- olive oil1⅓ tablespoon
- salt¾ teaspoon
- onion powder⅓ teaspoon
- garlic powder⅓ teaspoon
- water600 ml
- black peppercorns⅓ teaspoon
- paprika⅓ teaspoon
廚具
- frying pan
製作步驟
- 1cut potatoes into cubes, pat chicken thighs dry
- 2grind black peppercorns
- 3boil potato cubes in water 7 min, then drain
- 4heat butter and olive oil in frying pan over medium-high heat 1 min, add potato cubes, onion powder, garlic powder, salt, ground black peppercorns, and paprika and sauté until golden and crisp 8 min
- 5add chicken thighs to frying pan and cook through 10 min
- 6add eggs to frying pan and scramble into the mix until creamy and cooked 3 min
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