Sunrise Skillet Scramble
|Unsalted butter/Margarine||3 Tablespoon|
|Dehydrated shredded potatoes||5 Ounce, soaked in 3 1/2 cups boiling water for 15 minutes and drained (1 Package)|
|Dried chopped beef||5 Ounce, rinsed in cold water, patted dry, and coarsely chopped (1 Package)|
|Freeze dried chives||2 Tablespoon|
|Black pepper||1 1⁄4 Teaspoon|
|Ripe firm tomatoes||4|
|Dehydrated scrambled egg mix||2 Ounce (1 Package)|
|Cold water||1 Cup (16 tbs)|
|Parsley flakes||2 Tablespoon|
Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over moderate heat.
Add the potatoes, beef, chives, and pepper, and cook, uncovered, stirring occasionally, for 5 to 7 minutes or until heated through.
Transfer to a large piece of wax paper or plastic food wrap and set aside.
Meanwhile, halve the tomatoes lengthwise, squeeze to remove juice and seeds, and cut into 1/4-inch slices.
3 Blend the egg mix with the water in a small bowl or by shaking in a self-sealing plastic food storage bag.
4 Melt the remaining 1 tablespoon butter in the skillet over moderate heat, add the potato mixture, then stir in the egg mixture to coat.
Sprinkle with the parsley flakes, reduce the heat to moderately low, and cover.
Cook for 3 to 4 minutes or until set, arranging the tomatoes in concentric circles on top for the last 1 to 2 minutes or until heated through.
Cut into wedges.