Potato Kipper Scramble

Country.Chef's picture

Nov. 10, 2011


Potatoes 1 3/4 Pound , boiled (750 Grams)
Kippers 2 , grilled
Eggs 6
Cream/Top of milk 20 Milliliter (1 Tablespoon)
Salt To Taste
Pepper To Taste



1) Remove the bones from the kippers.

2) With a fork, flake the fish and keep warm inside a hot oven.

3) In a bowl, add eggs, salt and pepper to beat lightly.

4) In a buttered pan, scramble the egg on low heat by constant stirring.

5) Remove from the heat and add cream and most of the kippers to stir in.

6) Drain the potatoes and in the serving place arrange them in a ring.

7) Pile the eggs in the centre.

8) Use the remaining kippers, to decorate the preparation.


9) Serve the potato kipper scramble warm by seasoning with freshly ground black pepper, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 346Calories from Fat 127

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 639 mg26.63%

Total Carbohydrates 27 g9%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet