NEW ORLEANS GARLIC FRIED POTATO SCRAMBLE

Ingredients Weight Measure
Eggs, beaten 48 oz. 24 ea.
Salt as needed
Pepper as needed
TABASCO® brand Original Red Sauce as needed
TABASCO® Cajun Butter 6 oz. 3/4 cup (see separate recipe)
Potato, 1/2" dice, cooked 18 oz. 3 cups
Garlic, chopped 1/4 cup

Method

  1. Season eggs with salt and pepper. Refrigerate until needed.
  2. Fill a spray bottle with TABASCO® Sauce. Reserve until needed.
  3. For each serving, heat 1 Tbsp. TABASCO® Cajun Butter in a 7" omelette pan over medium heat. Sauté 1/4 cup potatoes in butter. Add 1 tsp. garlic and cook for 30 seconds. Ladle 4 oz. egg into pan and stir until egg sets. Spray eggs with TABASCO® Sauce to lightly coat.

Yield: 12 servings

Optional: Replace the diced potato with hash browns.