Photo of Mexican eggs over hash browns by WW

Mexican eggs over hash browns

Points® value
Total Time
25 min
10 min
15 min
Potato lovers, rejoice! Crispy hash browns make a superb stand-in for toast. Here, a savoury, cheesy bean-and-tomato egg scramble is spooned on top of them for a hearty brunch.


Calorie controlled cooking spray

4 spray(s)

Co-op Hash Browns (Frozen)

2 individual

Egg, whole, raw

2 large, raw, lightly beaten


75 g, chopped

Black beans in water

½ can(s), medium, drained

Spring Onions

1 handful serving, chopped

Half fat Cheddar cheese

1 portion(s), medium, grated


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a small sheet pan with parchment paper or a silicone baking mat. Arrange the hash browns on the pan. Bake for 15 minutes or until crisp, turning halfway through.
  2. In a medium bowl, whisk together the eggs and salt. Mist a small nonstick pan with cooking spray and set over medium-low heat. Add the egg mixture to the pan; cook for 2 minutes, stirring frequently with a silicone spatula or wooden spoon, until just soft-scrambled. Add the tomatoes, beans, and spring onions to the pan; stir just to combine. Arrange the hash brown patties on a plate; spoon the egg mixture on top. Sprinkle with the cheese.