Photo of Bacon, egg and hash brown stacks by WW

Bacon, egg and hash brown stacks

Points® value
Total Time
22 min
8 min
14 min
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.


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)

Uncooked Canadian bacon

3 oz, finely chopped

Uncooked scallions

1 tbsp(s), minced, green part only

Hot pepper sauce

tsp(s), optional

Table salt

tsp(s), or to taste

Black pepper

pinch(es), or to taste


8 tsp(s), hot and spicy variety (optional)


  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 more.
  2. Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; 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.


Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect Points values).