The Power Scrambler

• 1-1/2 cups soybean oil, divided
• 3 qt. refrigerated shredded hash browns
• 1-1/2 tsp. salt
• 1-1/2 tsp. ground black pepper
• 2 qt. egg whites, beaten
• 2 qt. fresh mushrooms, sliced, sauteed
• 2 qt. Cooked boneless beef sirloin steaks, thinly sliced Whole Foods 1 lb For $7.99 thru 02/09
• 2 qt. fresh spinach, chiffonade
• 3 cups yellow onions, sliced, sauteed King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups plum tomatoes, diced King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. Italian parsley, chopped
• 1-1/2 cups A.1. Original Sauce
• 3 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. For each serving: Heat 1 tsp.
2. oil on griddle on medium heat.
3. Spoon 1/2 cup hash browns into a mound onto griddle; press lightly to form circular cake.
4. Cook until evenly browned on both sides, turning once.
5. Season with salt and pepper.
6. Transfer to serving plate; cover to keep warm.
7. Add 1 tsp.
8. oil and 3 oz.
9. eggs to griddle; cook until eggs are done, keeping in large pieces.
10. Spoon onto potato pancake.
11. Heat 1 tsp.
12. oil on griddle.
13. Add 1/3 cup each mushrooms, steak and spinach, 2 Tbsp.
14. each onions and tomatoes, and 1/4 tsp.
15. parsley; cook until heated through, stirring frequently.
16. Spoon over eggs.
17. Drizzle with 1 Tbsp.
18. steak sauce; top with 2 Tbsp.
19. cheese.

soybean oil, browns, salt, ground black pepper, egg whites, fresh mushrooms, fresh spinach, yellow onions, tomatoes, italian parsley, original sauce, chedasharp

Taken from www.kraftrecipes.com/recipes/the-power-scrambler-136488.aspx (may not work)