Photo of Bacon, egg, and hash brown stacks by WW

Bacon, egg, and hash brown stacks

Total Time
22 min
8 min
14 min
This is a nice, healthy, savory twist on the usual potato and egg breakfast. And it only takes under 25 minutes to make, thanks to the convenience of using frozen hash brown potato patties. The stacks also feature Canadian bacon, scallions, hot pepper sauce, and ketchup. You can leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal if you need to up and go in the morning. 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, and keep in mind that this will affect the recipe's nutritional value.


Cooking spray

2 spray(s)

Frozen hash brown potato patty prepared without fat

8 oz, Use four 2 oz patties


2 large egg(s)

Egg whites

3 large

Uncooked Canadian bacon

3 oz, finely chopped


1 Tbsp, minced, green part only

Hot pepper sauce

tsp, optional

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


8 tsp, 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.