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COUNTRY-STYLE SCRAMBLED EGGS RECIPE: HOW TO MAKE IT



Country-Style Scrambled Eggs Recipe: How to Make It image

I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, FatContent 45g fat (19g saturated fat), CholesterolContent 487mg cholesterol, SodiumContent 1230mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

THE BOMB BAKERS RECIPE | GUY FIERI | FOOD NETWORK



The Bomb Bakers Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 8 hours 55 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 9

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper

Steps:

  • In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
  • Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
  • Let potatoes rest 5 minutes before cutting.
  • Combine all ingredients. Serve with potatoes.

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