Subj : St. Egbert 11
To   : All
From : Dave Drum
Date : Fri Apr 23 2021 22:24:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Egbert's Sunriser
 Categories: Potatoes, Vegetables, Chilies, Pork, Cheese
      Yield: 4 servings
 
      8 c  Frozen diced or shredded
           - hash browns
     20    Whole frozen mini potato
           - wedges or steak fries
           Oil; for frying
           Salt & fresh ground pepper
      4 tb Unsalted butter
      1 md Onion; diced
      1    Green bell pepper; diced
    1/2    Red bell pepper; diced
      1    Jalapeno; seeded, diced
  1 1/2 c  Diced ham
  1 1/2 c  Grated sharp Cheddar cheese
      8 lg Eggs
           Salsa or pico de gallo; for
           - serving
 
  Recipe courtesy of Ree Drummond
  
  Set the oven @ 300ºF/150ºC.
  
  Fry the hash browns and potato wedges in canola oil in
  separate skillets according to the package directions
  until golden brown and crisp. Season with salt and
  pepper. (You can also bake the potatoes in the oven, if
  you prefer.) Drain on paper towels and keep warm.
  
  Heat 2 tablespoons butter in a large skillet over medium
  heat. Throw in the veggies and ham; toss around for
  several minutes, until the onions are just softened.
  Turn off the heat and allow to stay in the pan.
  
  In 4 individual ovenproof skillets (or one very large
  one), layer the hash browns, veggie-ham mixture and
  grated cheese. Place in the oven for a minute or two,
  until the cheese is melted. Remove from the oven with an
  oven mitt, as the skillet will be hot.
  
  Melt the remaining 2 tablespoons butter in a nonstick
  skillet and fry the eggs to the specifications of your
  guests.
  
  Place 5 potato wedges over the top of the melted cheese,
  then top with 2 eggs per skillet. Spoon salsa or pico de
  gallo over the top and serve immediately.
  
  Yield: 4 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Less celebrated was his fruit spreading rival Wally Watermelon Seed.

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