Summer Series - Salt Potatoes Omelet

Salt Potatoes are a regional delicacy. Summer time would not be the same without them in Upstate New York. Here is a great recipe for the left over salt potatoes that is a great breakfast omelet.

Ingredients

Salt Potatoes Largely Diced

8 eggs

1/4 milk

Bleu Cheese Dressing

Bacon Bits (Fresh)

Shredded Cabbage and Carrots

Green Onions Chopped

Italian Seasoning

Cajun Seasoning

Cracked Pepper

In a skillet coated with a cooking oil (Preheated Medium Heat) fry the cabbage, potatoes carrots green onions until lightly browned. (Salt potatoes are cooked so frying should be about 7-9 minutes over a medium heat) In a separate bowl, scramble the eggs and milk add the rest of the ingredients together. Scramble the eggs in your mixture and you have an amazing omelet that is refreshing and a great use of left over salt potatoes.

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