Serves 4 Ingredients:
  • 2 tablespoons, plus 2 teaspoons extra-virgin olive oil
  • 1 medium russet potato, peeled and thinly sliced
  •  1 medium onion, thinly sliced
  •  Salt and pepper to taste
  •  6 large eggs
  • 4 cups baby arugula
  •  2 teaspoons red wine vinegar
  • 4 Artisan Hearth Hoagie Rolls, split and toasted
Directions: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook about 3-4 minutes, then turn. Add onions to pan. Continue cooking until potatoes are browned and onions are beginning to soften. Season with salt and pepper to taste. Meanwhile, beat the eggs in a bowl and season with salt. Remove the potatoes and onions from pan and set aside. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat. Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt and pepper. Fill each roll with the potato mixture and scrambled eggs, and top with arugula.