| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | T | Bacon drippings |
| 2 | c | Cooked hominy, drained |
| 2 | Thinly sliced green onions | |
| opt | ||
| 4 | Eggs, beaten | |
| Salt and pepper |
INSTRUCTIONS
Heat drippings in a 10" nonstick or well-seasoned iron skille over med. heat. Add hominy and green onions. Saute until lightly browned. Pour in eggs and season with salt and pepper. Stir, then allow eggs to set. Turn mixture with a pancake turner and allow to brown lightly on the other side. Serve with bacon and biscuits or corn bread for breakfast or brunch. Hashed Hominy is also a good luncheon or dinner dish if you add a watercress salad. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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