Bacon, Egg and Hash Brown Stacks
3
Points®
Total time: 22 min • Prep: 8 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal.
Ingredients
Butter flavour cooking spray
2 spray(s)
Frozen hash brown potato patty prepared without fat
4 item(s)
Raw egg
2 large
Egg whites
3 serving(s), large
Uncooked Canadian bacon
3 oz, finely chopped
Uncooked scallions
1 tbsp(s), minced, green part only
Hot pepper sauce
⅛ tsp(s), optional
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Ketchup
8 tsp(s), hot and spicy variety, optional
Instructions
1
Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes
2
Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. Beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper in a large bowl; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
3
To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
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