"Hunger is the best sauce in the world."--Cervantes

Cheesey Scrambled Eggs and Home Fries Recipe

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This recipe for Cheesey Scrambled Eggs and Home Fries, by , is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrystal Stiglets
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 small uncooked red potato(es), diced
2 sprays cooking spray
1/2 cup scallion(s), chopped (use both green and white parts)
1/3 cup water
1 cube chicken bouillon cube, without MSG (about 4 g)
1 Tbsp red wine vinegar
3/4 tsp paprika
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
12 large egg white(s)
4 oz Kraft Free Singles American Cheese, or other brand, thinly sliced or shredded

Directions:
Directions:
1. Place potatoes in a medium saucepan and add enough water to cover them. Set pan over high heat and bring to a boil. Boil until potatoes are fork-tender, about 8 minutes; drain.
2. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add potatoes, scallions, 1/3 cup of water, bouillon cube, vinegar and paprika; bring to a simmer. Cook until liquid is absorbed (or evaporates) and potatoes are golden, stirring frequently, about 5 minutes. Remove potatoes from heat, season to taste with salt and pepper and cover to keep warm.
3. Coat a second large nonstick skillet with cooking spray (or spoon potatoes onto a serving plate, cover to keep warm and reuse skillet) and set pan over medium-high heat. Add egg whites and cheese and cook until whites are cooked through, stirring frequently, about 3 to 5 minutes; season to taste with salt and pepper. Yields about 1/2 cup of eggs and 1/2 cups of home fries per serving

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
4 points!

 

 

 

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