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Bacon, Egg and Hash Brown Stacks




Source of Recipe


Weight Watchers


Recipe Introduction


POINTS® Value: 4
Servings: 4
Preparation Time: 8 min
Cooking Time: 14 min
Level of Difficulty: Easy


List of Ingredients




2 serving butter-flavor cooking spray
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
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety, optional

Recipe



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

Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. Beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper in a large bowl; 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.