Crunchy Hash Brown Potatoes with Scrambled Eggs

Crunchy Hash Brown Potatoes with Scrambled Eggs

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  • 18-20 medium red skinned potatoes
  • 4 cups chopped onion
  • Nonstick cooking spray, as needed
  • Salt to taste
  • Pepper, freshly ground to taste
  • 1 1/2 cups chopped California walnuts
  • 2 1/4 cups chopped green onion
  • 6 cups low cholesterol egg substitute
  • 6 tablespoons fresh chopped tarragon or parsley


For the Potatoes:

  1. Grate or cut up potatoes and toss with onion.
  2. Coat a large nonstick skillet with nonstick cooking spray, or use a flat-top griddle.  Add potato and onion mixture and season with salt and pepper, if desired.
  3. Cook onions and potatoes, turning them with a wide spatula about every 4 minutes, until browned and crusty, about 15 minutes total.  Potatoes will hold, kept uncovered in cooler part of the grill, for about 45 minutes; turn them occasionally.  Toss 1 cup hot potatoes with 2 tablespoons chopped walnuts. 


For the Eggs:

  1. Coat a small skillet with non-tick cooking spray and place over heat.  Add 3 tablespoons green onion and cook 1 minute. 
  2. Add 1/2 cup egg substitute, seasoned, if desired, with salt and pepper, and cook until softly set. 
  3. Stir in 1/2 tablespoon chopped tarragon or parsley. 
  4. Serve immediately with walnut potatoes and applesauce.