Porkandpotatoomelet Recipes

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PORK AND POTATO OMELET



Pork and Potato Omelet image

I had some leftovers from the following recipes, Recipe#406664 By yours truly ;) and Recipe#158832 By Chef#27416. There wasn't enough of either recipe to serve and I didn't want to thow any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete breakfast.Submitted to " ZAAR " on January 19th, 2010.

Provided by Chef shapeweaver

Categories     < 30 Mins

Time 25m

Yield 1 omlette, 1 serving(s)

Number Of Ingredients 6

2 large eggs
1/4 teaspoon pepper (to taste)
2 tablespoons margarine
1/4 cup chopped cooked pork
1/3 cup leftover fried potatoes with onion
3 tablespoons shredded sharp cheddar cheese

Steps:

  • In a small bowl scramble eggs and pepper well, set aside.
  • Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
  • In a skillet large enough to make an omelet, melt margarine over medium heat.
  • Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
  • Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
  • When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
  • Cook for 3 minutes more or until eggs are done to your satisfaction.
  • Remove to plate, and sprinkle cheese evenly over top.

SKILLET PORK AND POTATOES



Skillet Pork and Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2/3 cup jarred Peppadew peppers, sliced, plus 3 tablespoons brine from the jar
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
8 thin-cut boneless pork loin chops (about 1 1/2 pounds), trimmed
12 ounces new potatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1 large white onion, sliced
12 ounces sliced cremini mushrooms (about 3 1/2 cups)
1 pint assorted cherry tomatoes
3 cloves garlic, thinly sliced
1/2 cup low-sodium chicken broth

Steps:

  • Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes.
  • Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes.
  • Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate.
  • Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley.

PORK AND POTATOES



Pork and Potatoes image

Easy and delicious pork recipe! Try a sprinkle of crazy salt on the chops before baking.

Provided by Julie

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 5

Number Of Ingredients 6

6 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
2 pounds potatoes, cubed
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl mix chicken soup and mushroom soup with water; whisk well. Place pork chops in a large baking dish. Arrange potatoes on top, then pour soup mixture over entire dish. Bake uncovered for 60 minutes or until potatoes are tender.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 33.9 g, Cholesterol 49.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 21.2 g, SaturatedFat 4.6 g, Sodium 825.2 mg, Sugar 3.2 g

POTATO OMELET



Potato Omelet image

Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1/2 cup sliced green onions
1/4 cup minced fresh parsley
1 garlic clove, minced
6 large eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Optional: Sour cream and crumbled cooked bacon

Steps:

  • In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
  • Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
  • Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  • Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  • Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

POTATO OMELET



Potato Omelet image

Number Of Ingredients 5

1 potato
1 tablespoon olive oil
1/2 onion, chopped
3 eggs
1 tablespoon grated Cheddar cheese

Steps:

  • Peel and slice potato very thin. Add olive oil and cook, turning until light brown. Add onion cook slightly. Beat eggs pour over potatoes. Sprinkle with grated cheese. Cook until eggs are set.

Nutrition Facts : Nutritional Facts Serves

HAM AND POTATO OMELET



Ham and Potato Omelet image

Number Of Ingredients 10

1/4 cup butter or margarine
2 cups diced, uncooked potatoes
1/4 cup chopped onion
1 cup diced ham
6 eggs
1 tablespoon dried parsley flakes
1/2 teaspoon salt
dash of pepper
2 tablespoons water
1/2 cup shredded Cheddar cheese

Steps:

  • Melt butter in 9- or 10-inch nonstick frying pan. Add potatoes and onion; cover and cook over medium-high heat, stirring occasionally to brown evenly, for about 20 minutes or until potatoes are tender and golden. Add ham and cook a few minutes longer until lightly browned. Reduce heat. Beat together eggs, parsley flakes, salt, pepper, and water until well blended. Pour egg mixture over potatoes and ham. Cover and cook until eggs are almost set (about 10 minutes), slipping spatula around edge of pan occasionally to allow egg mixture to run down. Sprinkle with cheese and cover again until cheese melts. Cut in wedges to serve.

Nutrition Facts : Nutritional Facts Serves

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