Farmers Breakfast
Portion Size: ¾ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 Medium potatoes | Scrub, peel and chop finely |
| 12 eggs, beaten | May use egg substitute. Pasteurized eggs recommended |
| 1/4 Teaspoon pepper | |
| 1/2 Cup nonfat milk | |
| 1/4 Cup sliced green onion | |
| 1/4 Cup olive oil | |
| 1 1/2 Cup diced fully cooked ham |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet, cook potatoes and onion in olive oil over medium heat for 8 to 10 minutes or till tender; stir often | |
| 2 | Beat together eggs, milk, and pepper, stir in ham | |
| 3 | Pour over potato mixture | |
| 4 | Cook, without stirring, till mixture begins to set on the bottom and around edge | |
| 5 | Using a large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath | |
| 6 | Continue cooking about 4 minutes or till eggs are cooked throughout | Mixture must be cooked at a temperature and held at 165 ° F for at least 15 seconds. |
| 7 | Let cool for 5 min and serve |
Posted in Breakfast and Egg Recipes, Breakfast Entree
