Farmers Breakfast

Portion Size: ¾ cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 Medium potatoes  Scrub, peel and chop finely
12 eggs, beatenMay 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
For gluten free (GF): No Changes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1In a large skillet, cook potatoes and onion in olive oil over medium heat for 8 to 10 minutes or till tender; stir often
2Beat together eggs, milk, and pepper, stir in ham
3Pour over potato mixture
4Cook, without stirring, till mixture begins to set on the bottom and around edge
5Using a large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath
6Continue cooking about 4 minutes or till eggs are cooked throughoutMixture must be cooked at a temperature and held at 165 ° F for at least 15 seconds.
7Let cool for 5 min and serve

Jacqueline Larson M.S., R.D.N. and Associates