Scrambled Eggs with Crispy Hash Browns

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

Scrambled Eggs with Crispy Hash Browns

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Crispy Hash Browns

Pan-seared golden hash browns served alongside fluffy scrambled eggs and egg whites for a protein-packed start that is satisfyingly crunchy.

Try 7 days free, then $12.99 / mo.

NUTRITION

469kcal
Protein
43.2g
Fat
20.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.75 cup shredded russet potato

2 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

2 tbsp green onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Squeeze excess moisture from shredded potatoes using a clean kitchen towel to ensure maximum crispiness.

  • 2

    Heat 1 teaspoon of ghee in a non-stick skillet over medium-high heat and spread the potatoes in an even layer.

  • 3

    Cook the hash browns for 5-6 minutes per side until deeply golden and crispy, then set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Wipe the skillet, add the remaining ghee, and sauté the spinach and green onions until wilted.

  • 6

    Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently until soft, creamy curds form.

  • 7

    Season with sea salt and black pepper, then serve immediately with the crispy hash browns.

Scrambled Eggs with Crispy Hash Browns

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

Scrambled Eggs with Crispy Hash Browns

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Crispy Hash Browns

Pan-seared golden hash browns served alongside fluffy scrambled eggs and egg whites for a protein-packed start that is satisfyingly crunchy.

NUTRITION

469kcal
Protein
43.2g
Fat
20.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.75 cup shredded russet potato

2 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

2 tbsp green onions

PREPARATION

  • 1

    Squeeze excess moisture from shredded potatoes using a clean kitchen towel to ensure maximum crispiness.

  • 2

    Heat 1 teaspoon of ghee in a non-stick skillet over medium-high heat and spread the potatoes in an even layer.

  • 3

    Cook the hash browns for 5-6 minutes per side until deeply golden and crispy, then set aside.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Wipe the skillet, add the remaining ghee, and sauté the spinach and green onions until wilted.

  • 6

    Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently until soft, creamy curds form.

  • 7

    Season with sea salt and black pepper, then serve immediately with the crispy hash browns.