Name: Egg and Bacon Hash Browns with Toasted English Muffin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 3 slices Center-cut Bacon; 200 grams Shredded Hash Browns; 1 Whole Wheat English Muffin; 1 teaspoon Avocado Oil; 0.5 tablespoon Grass-fed Butter

Egg and Bacon Hash Browns with Toasted English Muffin

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

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Hash Browns with Toasted English Muffin

Pan-seared shredded potatoes and crispy bacon served with soft-cooked eggs and a toasted whole-grain English muffin, finished with a touch of melted grass-fed butter.

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NUTRITION

Protein

37.1g

Fat

35.8g

Carbs

59.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 slices Center-cut Bacon

200 grams Shredded Hash Browns

1 Whole Wheat English Muffin

1 teaspoon Avocado Oil

0.5 tablespoon Grass-fed Butter

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PREPARATION

1
Cook the bacon in a large skillet over medium heat until it reaches your desired crispness.
2
Remove the bacon and set aside on a paper towel, leaving approximately one teaspoon of rendered fat in the pan.
3
Add the avocado oil to the skillet and spread the shredded hash browns in an even layer.
4
Cook the potatoes for 5-7 minutes per side until they are golden brown and crispy.
5
While the potatoes cook, toast the whole-wheat English muffin until the edges are slightly browned.
6
In a separate small non-stick pan, cook the eggs to your preference, such as sunny-side up or over-easy.
7
Spread the grass-fed butter onto the warm English muffin halves.
8
Plate the hash browns with the bacon and eggs, seasoning with a pinch of salt and pepper.