Apr 05th

Skillet Scramble with Rosemary Sugar Topped Biscuits

On February 4, 2013, we asked you to help us create a Farmalicious recipe with two eggs as the beginning ingredient. Chef Linda has taken your ideas and created this wonderful recipe.

Skillet Scramble
Makes 4 servings

4 eggs (2 from the contest + 2 more)
¼ cup milk
2 tablespoons vegetable oil
2-1/2 cups (10 ounces) shredded hash brown potatoes
1 teaspoon minced garlic
1 cup chopped onion
1 cup sliced mushrooms
2 ounces chopped ham
8 ounces asparagus
4 cups thinly sliced spinach
1 cup grated mozzarella cheese

1 thinly sliced Roma tomato
½ cup sour cream
Hot Sauce

Whisk eggs and milk together; set aside.

Trim ends from asparagus; cut into 1-inch pieces. Bring a saucepan of water to a boil and add a pinch of salt; add asparagus and cook just until crisp-tender, about 3 minutes; drain; set aside.

In a large non-stick skillet (see note) heat 1 tablespoon oil over medium heat, add hash brown potatoes and cook, without stirring, until browned. Turn and repeat process. Push hash browns to one side of skillet; add remaining 1 tablespoon of oil and cook garlic and onions until translucent. Add mushrooms and cook until softened; add spinach and cook until wilted. Add asparagus and ham and cook just until heated through. Push vegetables to the side with the hash browns and add eggs; cook and stir until are just cooked, then gently mix into other ingredients, along with the cheese; season with salt and pepper.

Divide on plates and top with tomato slices and sour cream. Serve with hot sauce on the side.
Note: A medium size skillet can be used. After cooking hash browns; remove and set aside. Follow remaining recipe, adding hash browns back to the skillet after the eggs are cooked.

Rosemary Sugar Topped Biscuits
Makes 8 biscuits

2 cups flour
4 tablespoons sugar
3 tablespoons chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon salt
1 cube (1/2 cup) chilled butter, cut into pieces
1 cup buttermilk
2 tablespoons melted butter

Preheat oven to 400 degrees F.

Stir together flour, 3 tablespoons sugar, 2 tablespoons rosemary, baking powder and salt; cut in butter.

Add buttermilk and stir just until dough comes together; transfer to a lightly floured surface and lightly knead 3-4 times, then roll out to 1- inch thickness. Cut dough into 8 biscuits and transfer to a baking sheet.

Stir together remaining 1 tablespoon sugar and 1 tablespoon rosemary. Brush tops of biscuits with melted butter then sprinkle with rosemary sugar mixture.

Bake until lightly golden brown, about 15 minutes.