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How to Make Flan
Peruvian Arroz con Pollo
Potato, Bacon and Egg Scramble
potato, bacon and egg scramble
pound small red potatoes (6 or 7), cubed
tablespoons butter or margarine
medium green onions, sliced (1/4 cup)
slices bacon, crisply cooked and crumbled
Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.
If you don't have time to cube potatoes, use purchased refrigerated cubed potatoes instead.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 1 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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