8 small uncooked red potato(es), diced
2 sprays cooking spray
1/2 cup scallion(s), chopped (use both green and white parts)
1/3 cup water
1 cube chicken bouillon cube, without MSG (about 4 g)
1 Tbsp red wine vinegar
3/4 tsp paprika
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
12 large egg white(s)
4 oz Kraft Free Singles American Cheese, or other brand, thinly sliced or shredded

Instructions

1. Place potatoes in a medium saucepan and add enough water to cover them. Set pan over high heat and bring to a boil. Boil until potatoes are fork-tender, about 8 minutes; drain.
   
   
   
2. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add potatoes, scallions, 1/3 cup of water, bouillon cube, vinegar and paprika; bring to a simmer. Cook until liquid is absorbed (or evaporates) and potatoes are golden, stirring frequently, about 5 minutes. Remove potatoes from heat, season to taste with salt and pepper and cover to keep warm.
   
   
   
3. Coat a second large nonstick skillet with cooking spray (or spoon potatoes onto a serving plate, cover to keep warm and reuse skillet) and set pan over medium-high heat. Add egg whites and cheese and cook until whites are cooked through, stirring frequently, about 3 to 5 minutes; season to taste with salt and pepper. Yields about 1/2 cup of eggs and 1/2 cup of home fries per serving.
   
   

Chef Tips

We renovated Scrambled Eggs with Home Fries by:

1. Parboiling the potatoes to help tenderize them so we could omit the butter when making the home fries.
   
   
   
2. Sautéing the potatoes in bouillon instead of butter for great flavor without added fat.
   
   
   
3. Substituting egg whites for whole eggs and fat-free cheese for regular cheese to cut back on calories and fat.