Photo of Bacon, Egg and Hash Brown Stacks by WW

Bacon, Egg and Hash Brown Stacks

Smartpoints value per serving
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

8 oz, Use four 2 oz patties


2 large

egg white(s)

3 large

uncooked Canadian bacon

3 oz, finely chopped

uncooked scallion(s)

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.


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 SmartPoints value).

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