Name: Four egg and potato hash
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.5 oz bacon, diced; 4 large eggs; 2 large egg whites; 3 1/2 tbsp 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; 16 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.
Check the skillet for fat, if there is less than a teaspoon, add a few sprays of cooking spray. Add the potatoes and onion in a single layer. Season with half the salt and half the pepper. Cook for 2 minutes, then add the water and cover. Steam over medium-high heat for 5 to 6 minutes, until a potato cube is easily pierced with a knife tip. Done when potato is easily pierced with a knife tip.
Uncover the pan and spray the potatoes with cooking spray. Cook for 6 to 8 minutes total, stirring only every 2 minutes, until the water has evaporated and the edges are deep golden and crisp. Stir in half the green onions. Done when edges are deep golden and crisp.
Push the hash to one side of the skillet and lower the heat to medium-low. Spray the empty side with cooking spray. Whisk the four eggs, egg whites, and cottage cheese together with the remaining salt and pepper. Pour into the empty side and scramble, folding gently, until the eggs are set but still moist, about 3 minutes. Done when eggs are 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.

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Ingredients

Instructions

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