Method
1. | Heat a large non-stick fry pan over a medium to high heat, add bacon and cook until crisp.
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2. | Beat eggs, pesto, milk, salt and pepper in medium bowl until blended.
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3. | Heat butter and oil in large non-stick pan over medium heat until hot. Pour egg mixtures into the pan pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
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4. | Serve cooked McCain Hash Browns, “green” pesto eggs and bacon immediately.
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Hash browns with Green Eggs & Ham
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat a large non-stick fry pan over a medium to high heat, add bacon and cook until crisp.
|
2 | Beat eggs, pesto, milk, salt and pepper in medium bowl until blended.
|
3 | Heat butter and oil in large non-stick pan over medium heat until hot. Pour egg mixtures into the pan pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
|
4 | Serve cooked McCain Hash Browns, “green” pesto eggs and bacon immediately.
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