The Power Scrambler

The Power Scrambler
24 servings


Ingredients Weights Measures
soybean oil, divided 12 fl oz 1-1/2 cups
refrigerated shredded hash browns 2 lb. + 10 oz. 3 qt.
salt - 1-1/2 tsp.
ground black pepper - 1-1/2 tsp.
egg whites, beaten 72 fl oz 2 qt. + 1-1/2 cups
fresh mushrooms, sliced, sauteed 1 lb. 2 qt.
Cooked boneless beef sirloin steaks, thinly sliced 3 lb. 2 qt.
fresh spinach, chiffonade 6 oz. 2 qt.
yellow onions, sliced, sauteed 1 lb. 3 cups
plum tomatoes, diced 1.25 lb. 3 cups
Italian parsley, chopped - 2 Tbsp.
A.1. Original Sauce 13.5 fl oz 1-1/2 cups
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 14.4 oz. 3 cups


FOR each serving: Heat 1 tsp. oil on griddle on medium heat. Spoon 1/2 cup hash browns into a mound onto griddle; press lightly to form circular cake. Cook until evenly browned on both sides, turning once. Season with salt and pepper. Transfer to serving plate; cover to keep warm.

ADD 1 tsp. oil and 3 oz. eggs to griddle; cook until eggs are done, keeping in large pieces. Spoon onto potato pancake.

HEAT 1 tsp. oil on griddle. Add 1/3 cup each mushrooms, steak and spinach, 2 Tbsp. each onions and tomatoes, and 1/4 tsp. parsley; cook until heated through, stirring frequently. Spoon over eggs. Drizzle with 1 Tbsp. steak sauce; top with 2 Tbsp. cheese.

Kraft Kitchens Tips

Prepare using A.1. Thick & Hearty Steak Sauce.
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Nutritional Information

Nutrition Information

Total fat
 23 g
Saturated fat
 7 g
 70 mg
 870 mg
 17 g
Dietary fiber
 2 g
 4 g
 34 g
Vitamin A
 25 %DV
Vitamin C
 10 %DV
 15 %DV
 15 %DV