Bacon, Egg and Hash Brown Stacks
- Total Time
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 spray2 spray(s)
frozen hash brown potato patty prepared without fat8 oz, Use four 2 oz patties
egg white(s)3 large
uncooked Canadian bacon3 oz, finely chopped
uncooked scallion(s)1 Tbsp, minced, green part only
hot pepper sauce⅛ tsp, optional
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
ketchup8 tsp, hot and spicy variety (optional)
- 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.
- 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.
- 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.