Name: Bacon, egg, and potato hash
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 oz bacon, diced; 9 large egg whites; 1 large egg; 4 oz Yukon Gold potatoes, cut into half-inch cubes; 1/3 cup yellow onion, finely diced; 1 green onions, thinly sliced; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp water; 12 olive oil cooking sprays

Instructions

Prep 20 min · Cook 5 min

Place the bacon in a 12-inch nonstick skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 5 minutes. Remove the bacon bits with a slotted spoon and set aside in a small bowl, leaving the rendered fat in the pan.
Add the potatoes and onion to the skillet. Season with half the salt and half the pepper. Increase heat to medium-high and cook for 5 minutes, stirring occasionally. Add the water and cover the pan for 3 minutes to steam the potatoes until tender.
Uncover the pan and spray the potatoes generously with cooking spray. Cook for another 5 minutes, letting the potatoes sit undisturbed for 2 minutes at a time to develop a golden crust, until the water has evaporated and the potatoes are crispy. Stir in half the green onions.
Push the potato hash to one side of the skillet. Whisk the whole egg and egg whites together with the remaining salt and pepper. Pour the egg mixture into the empty side of the pan. Scramble gently until the eggs are set but still moist, about 2 to 3 minutes. Done when eggs are set but still moist, 160°F.
Spoon the potato hash onto a plate and top with the scrambled eggs. Sprinkle the reserved crispy bacon and the remaining green onions over the top before serving.

Nutrition

Ingredients

Instructions

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