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New Orleans Garlic Fried Potato Scramble


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


1. Season eggs with salt and pepper. Refrigerate until needed.
2. Fill a spray bottle with Original TABASCO® Pepper 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 Original TABASCO® Pepper Sauce to lightly coat.
-Yield: 12 servings-
Optional: Replace the diced potato with hash browns.

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