Monday, March 15, 2010

Bacon & Egg Hash Brown Stacks

I have to appreciate a breakfast that's simple and quick enough to make in a pinch but also pretty enough to serve to guests. I appreciated this a lot over the weekend. With a little bit of ketchup.

Bacon & Egg Hash Brown Stacks
Adapted from Weight Watchers
Serves 4
Points: 4

2 sprays non-stick cooking spray
4 frozen hash brown patties prepared without fat
2 large eggs
3 eggs whites
3 oz Canadian bacon, chopped
1 tbsp minced scallion (green only)
1 tsp hot sauce
1/4 tsp salt
1/4 tsp black pepper
8 tsp ketchup (optional)

Coat a large non-stick 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.

In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper. 

Remove hash browns from skillet and cover with aluminum foil. Wipe out skillet carefully and spray with non-stick spray.  Pour egg mixture 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.

To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture. Season to taste with salt and pepper, if desired. Yields 1 stack per serving. Ketchup is optional.

If you like more or less heat, reduce the hot sauce added to the eggs. I happen to be a lover of all things spicy, so I made sure to add a full teaspoon. Others may appreciate you lowering the volume, and I'd suggest to going back to the original recipe's use of only 1/8 teaspoon.

Keep in mind that this will feed four people if they are regular hungry. Tossing in a light fruit salad is a nice accompaniment to the savory and salty of the stacks. If you're feeding a very hungry man who happens to love eggs, bacon, and hash browns, you'll get fewer servings. We managed to wrangle two servings out of this recipe. One of us had three hash browns, and it wasn't me.

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