NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

2 large Eggs

0.5 cup Liquid egg whites

0.5 cup Low-fat cottage cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Scrub the Russet potato thoroughly and shred using the large holes of a box grater. Place the shredded potato in a clean kitchen towel and squeeze forcefully to remove as much moisture as possible.

• 2

  Heat the avocado oil in a high-quality non-stick skillet over medium-high heat. Once hot, spread the shredded potatoes in an even, thin layer.

• 3

  Cook the potatoes undisturbed for 5-6 minutes until the bottom is deeply golden and crispy. Flip the hashbrowns in sections and cook for another 4-5 minutes. Season with sea salt and black pepper.

• 4

  While the potatoes finish, whisk together the eggs, liquid egg whites, and cottage cheese in a medium bowl until the mixture is well combined and relatively smooth.

• 5

  In a separate non-stick skillet over medium-low heat, pour in the egg mixture. Using a silicone spatula, stir the eggs gently and constantly, pushing the cooked curds from the edges toward the center.

• 6

  Remove the eggs from the heat while they still look slightly wet, as they will finish cooking on the plate. Serve the creamy eggs alongside the crispy hashbrowns and garnish with freshly chopped chives.