6 red potatoes, cleaned and diced
1/2 cup plus 2 tbsp. water
2 tsp olive oil
pinch of salt
2 duck eggs
1 tsp milk
1 large scallion, thinly sliced
1 tbsp. chopped fresh garlic
1/3 cup shredded parmesan
salt and pepper to taste
Put the potatoes, water, and oil in a 10-inch non-stick skillet. It will be slightly overcrowded
Cover the skillet and bring to a boil on high. Cook for about 7 minutes, or until the water has evaporated.
Remove the lid. Lower the heat to medium. Stir the potatoes to loosen from the bottom of the pan. Add in the scallions and half of the garlic chives. Cook, stirring occasionally for 5-7 minutes everything starts to brown.
While the potatoes are cooking, beat the eggs and milk in a small bowl.
Once the potatoes are cooked to your liking, pour in the beaten eggs. Stir so the eggs scramble and coat everything.
If you haven’t done so already, remove the skillet from the heat. Stir in the Parmesan cheese and remaining garlic chives.
Sprinkle with salt and pepper to taste. Serve and enjoy!
Recipe credit: cookingismessy.com