Thursday, January 21, 2010

Bacon, egg, and Hash brown stasks


4 frozen hash brown potato patty, prepared without fat
2 large eggs
3 large egg whites
3 oz Canadian style bacon, finely chopped
1 T scallions, minced, (green part)
1/8 tsp hot pepper sauce, optional
1/8 tsp salt & pepper or to taste
2 T ketchup, 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 mins. Flip patties; cook until golden brown on second side about 5 mins more.

Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium low heat. In a large bowl, beat together eggs, whites, bacon, scallion, hot pepper sauce, and seasonings. 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 stasks, place 1 hash brown patty on each of the 4 plates. Top each with 1/4 of egg mixture and serve with 2 tsp ketchup. Season to taste with salt and pepper, if desired.

* Weigh Watcher recipe.

SO would you try this recipe at home? What could you replace to make it healthier? Can this recipe get healthier?

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