Breakfast
Turkey Bacon & Turkey Sausage Omelet with Lyonnaise Potatoes
Ingredients
3 ea.
Turkey bacon strips, cooked, crisp & chopped
2 ea.
Turkey sausage links, chopped
1 tsp.
Butter
1 ea.
3-egg omelet
1 oz.
Goat cheese
1 tbsp.
Sliced green onions
1 portion
Lyonnaise potatoes*
Directions
- 1. Heat an 8-inch sauté pan over medium heat, then add butter, turkey bacon and turkey sausage. Sauté until hot.
- 2. over the top of the omelet, then sprinkle with the sliced green onions.
- 3. Serve with a portion of Lyonnaise potatoes.
Ingredients
*Lyonnaise potatoes
2 ¼ lb.
Russet potatoes
2 tbsp.
Olive oil
4 ea.
Onions, medium size
— to taste
Salt & black pepper
3 oz.
Butter, melted
⅓ cup(s)
Chopped Italian parsley
Directions
- 1. Preheat an oven to 375º F.
- 2. Wash and peel the potatoes, then slice into 3/8 inch slices. Bring a pot of salted water to a boil; add the potatoes and blanch for 2–2 1/2 minutes. Immediately drain and cool on large sheet pan, being careful not to break up the potato slices.
- 3. Heat the oil in a heavy-duty sauté pan over medium-high heat. Add the onions, salt and pepper and sauté for 8–10 minutes, then place the onions into a bowl.
- 4. Using the same heavy-duty sauté pan, layer the potatoes and caramelized onions, then drizzle the melted butter over the potatoes and onions.
- 5. Place the pan of potatoes in the preheated oven and bake for 12–15 minutes (potatoes must be firm but totally cooked).
- 6. Portion with a spatula to keep the layers, then sprinkle each portion with chopped parsley.
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