DON PICO'S GOLDEN POTATO SCRAMBLE

2 pounds (about 6 medium) potatoes, cut into 1/2-inch cubes
1/2 cup chopped uncooked applewood-smoked bacon or regular bacon
1/2 cup chopped onion
2 tablespoons butter
1/4 cup chopped green or red bell pepper
6 large eggs, beaten
Salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese
1/4 cup sliced green onions

In medium saucepan, cook potatoes, covered, in 2 inches boiling water 4 to 6 minutes or until almost tender; drain.

Meanwhile, in 12-inch skillet, add bacon; cook and stir 3 minutes over medium-high heat.

Add onion; cook and stir 5 minutes or until onion is translucent and bacon is crisp.

Add butter; heat until melted. Add potato and bell pepper; cook and stir 5 to 7 minutes or until potatoes are golden.

Reduce heat. Add eggs to potato mixture; cook and stir 1 to 2 minutes or until eggs are set. Season with salt and pepper.

Top with cheese and green onions before serving.

Servings: 6
Recipe adapted from Chef Isaac Mejia of Don Pico's in San Bruno, CA.
Source: United States Potato Board