Name: Bacon hashbrown egg scramble
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 64 g frozen hashbrown patty, thawed and diced; 0.5 oz bacon, diced; 2 oz lean ham, diced; 4 large eggs; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Nutrition

Per serving

536 calories

Protein: 40g; 30% of calories
Carbs: 18g; 14% of calories
Fat: 33g; 56% of calories

Ingredients

7 items

Instructions

Prep 12 min · Cook 0 min

Microwave the hashbrown patty for 30 to 45 seconds until soft enough to cut, then dice it into small cubes. In a small bowl, whisk the whole eggs with the salt and pepper until well combined.
Place the bacon, diced ham, and diced hashbrown in the skillet over medium-high heat. Cook, stirring every minute, until the bacon fat has rendered, the bacon and ham are browned at the edges, and the potato is golden brown, about 5 to 6 minutes.
Reduce the heat to medium-low. Pour the egg mixture into the skillet. Fold the eggs frequently with a spatula until they form large, soft curds and no liquid egg remains, about 2 to 3 minutes. Remove from the heat immediately. Done when eggs are set and no longer liquid, 160°F.
Transfer the scramble to a bowl and top with the sliced green onions.

Nutrition

Ingredients

Instructions

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