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Chipotle potatoe and egg Scramble
Ingredients
  • subheading: CHIPOTLE POTATOES:
  • 1 can (7 oz.) chipotle chiles in adobo sauce
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise ½ in. thick
  • 1 large poblano chile
  • 4 green onions, sliced diagonally
  • subheading: THE SCRAMBLE AND SERVING:
  • 8 large eggs
  • 2 tablespoons milk
  • About ¼ tsp. each kosher salt and pepper
  • 2 tablespoons unsalted butter
  • ¾ cup shredded sharp cheddar cheese
  • 2 tablespoons chopped cilantro
  • 2 cups fire-roasted tomato salsa
  • Crème fraîche
  • Warm corn tortillas*
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