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Breakfast Potatoes with Scrambled Eggs,
Applesauce, & Spiced Walnuts

(12 servings)

18-20 medium red-skinned potatoes
4 cups chopped onion
Non-stick cooking spray, as needed
Salt to taste
Pepper, freshly ground to taste
1-1/2 cups chopped walnuts
2-1/4 cups chopped green onion
Two dozen eggs
6 Tbsp. Fresh chopped tarragon or parsley
6 cups spiced applesauce, warm
(recipe follows)

Potatoes:
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, about 15 minutes in all. Toss 1 cup hot potatoes with 2 Tbsp. (1/2 oz.) chopped walnuts.

Eggs:
Coat a large skillet with non-stick cooking spray and place over heat. Add green onion and cook until tender. Add eggs, seasoned if desired with salt and pepper, and cook until softly set. Stir in chopped tarragon or parsley. Serve immediately with walnut potatoes and applesauce.

Spiced Applesauce

12-14 cooking apples, such as Golden Delicious, Granny Smith or McIntosh
1-1/2 cups water
1/4 cup lemon juice
1/3 cup granulated sugar
1 tsp. ground cinnamon
1-1/2 cups walnuts or Spiced Walnuts (see recipe)

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. Stir 2 tablespoons spiced walnuts into 1/2 cup warm applesauce and serve immediately.
Makes 12 servings.

Spiced Walnuts

1 egg, use white only
1 Tbsp. water
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. ground allspice
2 cups chopped walnuts

Preheat the oven to 225°F 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 hours, 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.

 

 


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