Hannah Betts is an awesome 11-year-old from Connecticut whose recipe for potato eggy scramble took her all the way to the White House.
Hannah was invited to the White House to meet First Lady Michelle Obama and President Barack Obama, after winning a national recipe challenge that encourages children to think of healthy lunches.
Hannah also shows Scot and Kara how to make her special breakfast, plus her mom tells us how to get your kids to help more in the kitchen.
Hannah’s Eggy Potato Scramble:
2 sweet potatoes
1 cup Brussels sprouts
1 garlic clove, peeled and crushed
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Pinch of salt
Pinch of pepper
½ cup mushrooms, chopped
4 large eggs
2 tablespoons milk
¼ cup low-fat cheese
¼ cup whole-wheat breadcrumbs
¼ cup ham, shredded
Preheat the oven to 400°F. Wash and dry the sweet potatoes, place on a large baking sheet, and bake for 40 minutes.
Meanwhile, in a baking dish, toss the Brussels sprouts with the garlic, olive oil, apple cider vinegar, salt, and pepper. Add to the oven where the sweet potatoes are baking. After 10 minutes, add the mushrooms, and cook for another 10 minutes, or until the veggies are slightly browned.
In a small bowl, whisk together the eggs and milk. Cook in a nonstick pan over medium heat for about 2 minutes, or until the eggs are scrambled.
When the potatoes and veggies are cooked, remove from the oven (leave the oven on) and carefully cut the sweet potatoes in half lengthwise, being careful not to rip the skin. Scoop out the sweet potato flesh and place in a medium bowl.
Add the Brussels sprouts-mushroom mixture and the scrambled eggs, mix together well, and place into the potato skins.
Sprinkle the cheese, breadcrumbs, and shredded ham on top of each potato half. Bake for 5 minutes, or until the cheese has melted.
Here is a link to check out the other winners of the 2015 State Dinner Cookbook.