Source of Recipe
List of Ingredients
• 1 cup shredded cooked potatoes, from leftover baked potatoes
• 1/2 cup julienne onion
• 2 tbsp. julienne red bell pepper
• pepper to taste
• PAM cooking spray (This is not really on the program, but I have used it the entire time, by just barely spraying the pan. This is called “tweaking” the program.)
• 4 egg whites beaten
In a small (7 inch) nonstick skillet, saute potatoes in PAM sprayed pan, just as if cooking hash browns, over medium heat. When lightly brown and crisped, remove from heat.
Pour egg whites over all, shaking skillet slightly to settle contents. Finish cake by covering pan and returning to low heat for 8 to 10 minutes, or place in a 400-degree oven, uncovered until completely set in the center. (The oven method will produce a slightly puffier cake, but either works well.) You may want to use one of the Mrs. Dash’s spice blends for seasoning with the black pepper.