Name: Bacon and potato hash with cottage cheese scramble
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 oz bacon, diced; 5 large egg whites; 1 large egg; 1/2 cup 2% cottage cheese; 3.5 oz Yukon Gold potatoes, cut into half-inch cubes; 1/4 medium yellow onion, finely diced; 1 green onions, thinly sliced; 1/4 tsp salt; 1/2 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. Done when crisp and golden.
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 to steam the potatoes until tender. Done when fork tender.
Uncover the pan and spray the potatoes with cooking spray. Cook until the water has evaporated and the potatoes are crispy, letting them sit undisturbed for 2 minutes at a time to develop a crust. Stir in half the green onions. Done when golden brown and crispy.
Push the potato hash to one side of the skillet. Whisk the whole egg, egg whites, and cottage cheese together with the remaining salt and pepper. Pour the mixture into the empty side of the pan. Scramble gently until the eggs are set but still moist, about 3 minutes. Done when set but still moist, 165°F.
Spoon the potato hash onto a plate and top with the cottage cheese scramble. Sprinkle the reserved crispy bacon and the remaining green onions over the top.

Nutrition

Ingredients

Instructions

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