Easy Boiled Potato & Egg Stir-Fry

This simple mix of boiled potatoes, scrambled eggs, and colourful veggies makes a comfort meal that’s filling, familiar, and full of flavour.

Ingredients

• 3-5 medium potatoes, peeled, boiled, and cubed
• 2-4 eggs, lightly beaten
• 1 medium carrot, cut into thin strips
• ½ small cabbage, shredded (or as desired)
• 1 small red bell pepper, sliced
• 1 small red onion, sliced
• 1 clove garlic, minced
• 1 small piece of fresh ginger, grated
• 1 scotch bonnet (optional, for heat)
• 1 seasoning cube or powder, to taste
• Salt, to taste
• ½ tsp curry powder
• 2 tbsp oil (or more, as needed)
• A handful of kale leaves

Method

1. Boil the potatoes: Cook the peeled, cubed potatoes until tender but not mushy. Drain and set aside.
2. Scramble the eggs: In a separate pan, heat a little oil and cook the beaten eggs. Once set, remove and set aside.
3. Stir-fry the vegetables: Heat oil in a pan, add onions, carrot, cabbage, and red pepper. Stir-fry until slightly softened.
4. Add garlic, ginger, and scotch bonnet. Stir for another minute until fragrant.
5. Season with curry powder, seasoning cube, and salt.
6. Add in the boiled potatoes and stir gently so they absorb all the flavours.
7. Return the scrambled eggs to the pan and toss everything together.
8. Finish with kale and cook briefly until just wilted.
9. Serve warm and enjoy as it is or pair with a light sauce for extra flavour.

A Note from My Kitchen

What I love most about this stir-fry is how flexible it is. You can play around with the vegetables, adjust the spice, or make a bigger batch to share. It’s simple, colourful, and full of that familiar comfort that makes home-cooked food so special.