Egg White and Chicken Sausage Scramble with Crispy Hash Browns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Chicken Sausage Scramble with Crispy Hash Browns

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Crispy Hash Browns

Sautéed egg whites and lean chicken sausage served with golden shredded potatoes and colorful bell peppers, finished with a sprinkle of fresh, fragrant chives.

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NUTRITION

391kcal
Protein
34.4g
Fat
13.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1.25 links Chicken Sausage, sliced

1 cup Shredded Russet Potato

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Avocado Oil

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PREPARATION

  • 1

    Grate the russet potato and squeeze out all excess moisture using a clean kitchen towel to ensure they get extra crispy.

  • 2

    Heat half of the avocado oil in a non-stick skillet over medium-high heat and spread the potatoes in an even layer.

  • 3

    Cook the potatoes until the bottom is deeply golden, then flip and crisp the other side before removing from the pan.

  • 4

    Add the remaining oil to the skillet and sauté the sliced chicken sausage and diced bell peppers until the edges are lightly browned.

  • 5

    Pour in the liquid egg whites and scramble gently with the sausage and peppers until just set and fluffy.

  • 6

    Plate the scramble alongside the crispy hash browns and garnish with fresh chives and a pinch of sea salt.

Egg White and Chicken Sausage Scramble with Crispy Hash Browns

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Chicken Sausage Scramble with Crispy Hash Browns

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Crispy Hash Browns

Sautéed egg whites and lean chicken sausage served with golden shredded potatoes and colorful bell peppers, finished with a sprinkle of fresh, fragrant chives.

NUTRITION

391kcal
Protein
34.4g
Fat
13.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1.25 links Chicken Sausage, sliced

1 cup Shredded Russet Potato

1/2 cup Diced Red Bell Pepper

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

    Grate the russet potato and squeeze out all excess moisture using a clean kitchen towel to ensure they get extra crispy.

  • 2

    Heat half of the avocado oil in a non-stick skillet over medium-high heat and spread the potatoes in an even layer.

  • 3

    Cook the potatoes until the bottom is deeply golden, then flip and crisp the other side before removing from the pan.

  • 4

    Add the remaining oil to the skillet and sauté the sliced chicken sausage and diced bell peppers until the edges are lightly browned.

  • 5

    Pour in the liquid egg whites and scramble gently with the sausage and peppers until just set and fluffy.

  • 6

    Plate the scramble alongside the crispy hash browns and garnish with fresh chives and a pinch of sea salt.