YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Chicken Sausage and Crispy Hash Browns
Pan-scrambled egg whites and chicken sausage seasoned with Mexican spices, served with crispy hash browns and topped with creamy avocado.
INGREDIENTS
185g Liquid Egg Whites
80g Chicken Sausage, sliced
175g Shredded Hash Browns
8g Olive Oil
30g Avocado, sliced
30g Fresh Salsa
30g Fresh Spinach
2g Mexican Spice Blend (Cumin and Chili Powder)
PREPARATION
Heat a non-stick skillet with half of the olive oil over medium-high heat.
Add the shredded potatoes to the pan, pressing them into a flat layer, and cook for 5-6 minutes until the bottom is golden and crispy.
Flip the hash browns carefully and cook the other side for another 4 minutes until browned, then transfer to a serving plate.
Add the remaining olive oil and sliced chicken sausage to the skillet, browning for about 3 minutes.
Stir in the fresh spinach and Mexican spice blend, sautéing until the greens are just wilted.
Lower the heat to medium and pour in the liquid egg whites, scrambling gently until they are fully set and fluffy.
Serve the egg white and sausage scramble alongside the crispy hash browns.
Top the dish with fresh salsa and sliced avocado before serving.