Crusty Hash Brown Potatoes with Scrambled Eggs and Spiced Applesauce
- Yield: 12 servings
- Prep: 35 mins
- Cook: 180 mins
- 18-20medium red skinned potatoes
- 4cups chopped onion
- -- Non-stick cooking spray, as needed
- 1-1/2teaspoon Salt to taste
- 3/4teaspoon Pepper, freshly ground to taste
- 1-1/2cup chopped California walnuts
- 2-1/4cup chopped green onion
- 6cups low cholesterol egg substitute
- 6tablespoons fresh chopped tarragon or parsley
- 6cups spiced applesauce, warm (recipe follows)
- Spiced Applesauce
- 12-14-- cooking apples
- 1-1/2cup water
- 1/4cup lemon juice
- 1/3cup granulated sugar
- 1teaspoon ground cinnamon
- 1-1/2cup California Walnuts or Spiced Walnuts (see recipe)
- Spiced Walnuts
- 1-- egg, use white only
- 1tablespoon water
- 1/2cup sugar
- 1teaspoon cinnamon
- 1/2teaspoon ground allspice
- 2cups chopped California walnuts
Grate or cut up potatoes and toss with onion.
Coat 1 large non-stick skillet with non-stick cooking spray – or use a flat-top griddle. Add potato and onion mixture and season with salt and pepper if desired.
Cook onions and potatoes, turning them with a wide spatula about every 4 minutes, until browned and crusty, about 15 minutes in all. Potatoes will hold, kept uncovered in a bain marie or cooler part of the grill, for about 45 minutes; turn them occasionally. Toss 1 cup hot potatoes with 2 tablespoons (1/2 oz.) chopped walnuts.
Coat a small skillet with non-stick cooking spray and place over heat. Add 3 tablespoons green onion and cook 1 minute.
Add ½ cup egg substitute, seasoned if desired with salt and pepper, and cook until softly set.
Stir in ½ tablespoon chopped tarragon or parsley.
Serve immediately with walnut potatoes and applesauce.
Peel and core apples and cut into 1-inch chunks. Place in a pot with the water then cover and cook, stirring frequently, until apples are tender, about 30 minutes.
Mash apples until texture is as smooth as you wish. Then add lemon juice, sugar and cinnamon.
Per Order: Stir 2 tablespoons spiced walnuts into ½ cup warm applesauce and serve immediately.
Preheat the oven to 225F and line a large shallow baking pan with foil.
Combine the egg white and water and beat until foamy. Add the nuts and toss to coat. Pour the mixture into a colander or strainer and let drain 2-3 minutes.
Combine the sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to combine all the ingredients. Add the walnuts, hold the bag shut and shake vigorously to coat the nuts. Spread the nuts in one layer on the prepared baking sheet – it’s okay if they touch – and bake for 2 hour, stirring every 15-20 minutes. Cool completely, stirring occasionally and breaking them apart if they are stuck together. Don’t worry if they stick to the foil; it is easy to peel them off. Store in a tightly-capped jar.
Makes about 2 cups.
Nutritional Info *per serving
- Calories 830
- Glycemic Load 15
- Fat 18g
- Saturated Fat 2g
- Polyunsaturated Fat 13g
- Monounsaturated Fat 2.5g
- Cholesterol 0mg
- Sodium 620mg
- Potassium 2970mg
- Carbohydrate 150g
- Fiber 22g
- Sugars 62g
- Protein 30g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 140%
- Calcium 30%
- Iron 40%