Special Diets

Bacon, Egg, and Red Potato Skillet

• From: Washington State Potato Commission

Ingredients

• 8 oz red potatoes

• 4 slices bacon

• 1 cup sliced onion

• 1/2 tsp paprika

• 1/8 tsp salt

• 1/8 tsp black pepper

• 1/2 cup egg substitute

• 1/4 cup shredded, reduced-fat sharp Cheddar cheese

Great for a weekend breakfast or a satisfying weeknight supper.

Directions

• Scrub potatoes with vegetable brush under cold running water. Cut into thin wedges and place potatoes in medium saucepan with enough cold water to cover.
• Over medium-high heat, heat to boiling. Reduce heat to simmer, cover, and cook until tender, about 8 to 10 minutes; drain.
• Chop two slices of the bacon. Heat a medium, non-stick skillet over medium-high heat.
• Add the sliced and chopped bacon and cook until crisp, turning slices occasionally, about 5 to 6 minutes. Lift out bacon slices to paper towel and set aside.
• Add onion to same skillet and cook, stirring occasionally, until starting to soften, about 2 minutes.
• Stir in the potatoes, paprika, salt, and pepper. Cook until potatoes are lightly browned and tender, about 6 to 7 minutes. Keep warm over low heat.
• Over medium-high heat, heat a small, non-stick skillet. Add egg substitute, cook 1 minute, flip over and cook 1 to 2 minutes longer, until cooked through.
• Slide egg onto the potato mixture in the other skillet. Place skillet over medium-high heat. Sprinkle cheese over the top and sprinkle with the bacon slices. Cover and cook until the cheese melts, about 1 minute.