Years ago, when I was a bachelor living with roommates in a house in the hills above Glendale, the kitchen was my turf. I made dinners for the three of us most nights and had stuff in the freezer for nights when I wasn’t going to be home. I developed this recipe back then. It was quick and easy and perfectly satisfying for three guys who were headed out to the bar for the evening. Later I prepared it for Jennifer and our sons when the kids were growing up. It’s probably been at least 20 years since the last time I made this dish. Yesterday I figured it was about time and today I did it. It’s pretty much the same dish as it was then. Only then I used saflower oil and butter instead of the olive oils. Tonight, it tasted pretty much like we remember it from years ago. It’s Jennifer’s favorite kind of meal – everything mushed together and flavorful.
GROUND BEEF SCRAMBLE
1 medium russet potato, peeled and diced
3 Tblsp extra virgin olive oil
1 Tblsp granulated onion
1 Tblsp black pepper, divided
1 tsp salt
1 medium onion, sliced and diced
2 Tblsp lite olive oil
3 Tblsp milk
½ tsp Tobasco sauce
1 tsp dried marjoram
½ lb. lean ground beef
3 Tblsp grated Parmesan cheese
Pre-heat oven to 400 degrees. Put the extra virgin olive oil in a roasting pan. Toss the potatoes in the oil to coat. Sprinkle with ½ tsp of black pepper on the pepper and the granulated onion. Put the potatoes in the oven for 15 minutes.
In the meantime heat the lite olive oil in a large frying pan and sautee onions until they are lightly browned.
Beat together the eggs, milk, Tobasco sauce and marjoram.
After 15 minutes, toss the potatoes and sprinkle with salt. Return to the oven for 10 minutes, or until lightly brown and cooked through. Add the beef to the onions and break apart to crumble. Cook until almost all the pink is gone. Stir in the eggs. Continue to stir as they begin to set. Add the potatoes and cheese and continue to mix until eggs are set but still moist.