Email to MissDaisy      

Recipe Categories: MissDaisy's HOME PAGE00-TNTRecipes 00-ToTry APPETIZERS Appetizers BarsandCookies Beverages BEVERAGES Bisquick BREAD BreadsandQuickBreads BREAKFAST BreakfastandBrunch CAKESandPIES CakesandPies Candy Casseroles Chat CheeseandEggs COOKIES CROCKPOT DESSERTS Desserts ETHNIC FISHandSEAFOOD FishandSeafood FoodMixes FreezerandMake-Ahead FreezerCooking FrostingandIcing Fruit HolidayCooking JamsandJellies MainDish Meats Microwave Pasta PASTA Pastries Poultry PressureCooker PRESSURECOOKER Rice SALADandDRESSING SaladsandSaladDressings Sandwiches Sauces SAUCES SoupsandStews SOUPSandSTEWS Thrifty Vegetables

Scrambled Egg Hash




Source of Recipe


Adapted from a Healthy Exchanges recipe


Recipe Introduction


Hubby doesn't like black pepper so I used white pepper with a sprinkling of True Lemon lemon sprinkles. I also added a sprinkling of Butter Buds for extra buttery flavor plus a bit of good old-fashioned salt. Since we are watching our cholesterol intake I also used Egg Beaters instead of real eggs. Very good.


List of Ingredients




3 cups hash browns, frozen -- shredded
1 cup extra lean ham -- diced
1 1/2 cups egg beaters® 99% egg substitute -- or 6 eggs
1/4 teaspoon lemon pepper
1/4 cup fat-free sour cream

In a large skillet sprayed with nonstick cooking spray, brown potatoes and ham for 10 minutes, stirring occasionally. Add eggs and lemon pepper. Mix well to combine. Stir in sour cream. Lower heat and cook until eggs are set. Serves 4 at 1 cup each.


Recipe