Hash Brown and Egg White Scramble

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

Hash Brown and Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Hash Brown and Egg White Scramble

Pan-seared shredded potatoes and fluffy egg whites scrambled with whole eggs and finished with a melt of savory Mexican cheese.

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NUTRITION

503kcal
Protein
50.3g
Fat
20.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded hash browns

1 cup liquid egg whites

2 large eggs

0.25 cup shredded reduced fat Mexican cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the shredded hash browns to the skillet and cook for 6-8 minutes, flipping occasionally, until they are golden brown and crispy.

  • 3

    While the potatoes cook, whisk together the liquid egg whites, whole eggs, sea salt, and black pepper in a medium bowl.

  • 4

    Reduce the skillet heat to medium and pour the egg mixture directly over the crispy hash browns.

  • 5

    Gently scramble the eggs with a spatula, folding them into the potatoes until the eggs are just set and no longer liquid.

  • 6

    Sprinkle the shredded Mexican cheese over the top, cover the skillet with a lid for 30 seconds to allow the cheese to melt, and serve immediately.

Hash Brown and Egg White Scramble

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

Hash Brown and Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Hash Brown and Egg White Scramble

Pan-seared shredded potatoes and fluffy egg whites scrambled with whole eggs and finished with a melt of savory Mexican cheese.

NUTRITION

503kcal
Protein
50.3g
Fat
20.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded hash browns

1 cup liquid egg whites

2 large eggs

0.25 cup shredded reduced fat Mexican cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the shredded hash browns to the skillet and cook for 6-8 minutes, flipping occasionally, until they are golden brown and crispy.

  • 3

    While the potatoes cook, whisk together the liquid egg whites, whole eggs, sea salt, and black pepper in a medium bowl.

  • 4

    Reduce the skillet heat to medium and pour the egg mixture directly over the crispy hash browns.

  • 5

    Gently scramble the eggs with a spatula, folding them into the potatoes until the eggs are just set and no longer liquid.

  • 6

    Sprinkle the shredded Mexican cheese over the top, cover the skillet with a lid for 30 seconds to allow the cheese to melt, and serve immediately.