Name: Potato hash with six slices bacon
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz turkey bacon, diced; 1 large egg; 4 large egg whites; 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; 8 olive oil cooking sprays

Instructions

Prep 20 min · Cook 5 min

Spray a 12-inch nonstick skillet with cooking spray and place over medium heat. Add the turkey bacon and cook until crisp and browned, about 6 minutes. Remove the bacon with a slotted spoon and set aside in a small bowl.
Add the potatoes and onion to the skillet in a single layer. Season with half the salt and half the pepper. Cook for 2 minutes, then add the water and cover immediately. Steam over medium-high heat for 5 minutes, until the potatoes are tender.
Uncover the pan. Cook for 6 minutes, stirring every 2 minutes, until the water has evaporated and the potato edges are golden and crisp. Stir in half the green onions. Done when 165°F in the thickest part.
Push the hash to one side of the skillet and lower the heat to medium-low. Whisk the egg, egg whites, and cottage cheese with the remaining salt and pepper. Pour into the empty side of the skillet and scramble, folding gently, until the eggs are set but still moist, about 3 minutes. Done when eggs are set but still moist, 160°F.
Spoon the potato hash onto a plate and place the scrambled eggs alongside. Top everything with the reserved crispy turkey bacon and the remaining green onions.

Nutrition

Ingredients

Instructions

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