Bacon, Egg and Hash Brown Stacks
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.
Ingredients
2 sprays cooking spray(I used Olive Oil)
4 frozen hash brown potato patty, prepared without fat
2 large egg(s)
3 large egg white(s)
3 oz Canadian-style bacon, finely chopped
1 Tbsp scallion(s), minced, green part only
1/8 tsp hot pepper sauce, optional (I didn't use this cause I fed it to taylar, but this would be yummy)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety (optional)
Instructions
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.
Notes
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.
3 comments:
This sounds delish! I am going to try this on a coming Sunday breakfast! Thanks! I love new recipes...dang it, I just love good food!
that sounds really good
I made this for breakdfest this morning. it was really good! I wanted second. Looks like I will make it again tomorrow, lol
Post a Comment