[賤哥的灶卡] 牛肉馬鈴薯球炒蛋 Scramble Eggs with Beef Potato Balls

這是個剩菜利用的概念. 朋友買某南加州知名的餐廳的牛肉馬鈴薯球去聚餐, 然後真得太多大家分一分. 回家之後, 拿來炒蛋. 牛肉馬鈴薯球本身已經有味道. 不需要另外調味.
Leftover makeover. A friend brought to a party some beef potato balls from a famous store in Southern California. He got way too much so every one grabbed some home. I decided to reuse it to make this dish. Beef potato balls are welled seasoned so there is no need to season this dish again.
材料 Ingredients:
牛肉馬鈴薯球4顆 Beef Potato Balls 4 counts
雞蛋3顆 3 Eggs
作法:
1. 氣炸鍋先鋪上烘培紙
Lay a sheet of baking paper in the air fryer pot
2. 冷藏的牛肉馬鈴薯球, 先用氣炸鍋熱過
Preheat the cold potato balls
3. 340Ｆ, 氣炸10分鐘
Air fry at 340F for 10 minutes
4. 把蛋打散
Beat the eggs in a bowl and set aside
5. 大火熱炒鍋. 放入油
Head the wok on high, add oil
6. 放入牛肉馬鈴薯球. 油煎. 把馬鈴薯球壓碎
Put in the beef potato balls. Crash well
7. 馬鈴薯要煎酥
Fry to crisp the potato
8. 把馬鈴薯推到一旁, 多加點油
Put the beef potato to the side, in the empty space, add some oil
9. 倒入雞蛋液. 炒散開
Pour in the beaten eggs, stir to cook
10. 雞蛋成形之後, 跟牛肉馬鈴薯拌炒開來即可
Let the egg form and mix well with the beef potato to finish