Name: Hash brown breakfast with eggs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 100 g frozen hash brown patties; 16 olive oil cooking sprays; 1 large egg; 3 large egg whites; 3 oz low salt deli turkey, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1 scallions, thinly sliced

Ingredients

8 items

100 g frozen hash brown patties
16 olive oil cooking sprays
1 large egg
3 large egg whites
3 oz low salt deli turkey, chopped
¼ tsp salt
½ tsp black pepper
1 scallions, thinly sliced

Instructions

Prep 15 min · Cook 5 min

Heat a 12-inch nonstick skillet over medium-high heat and coat with half the cooking spray. Add hash brown patties and cook for 5 minutes, flip, and cook for 5 minutes more until golden brown and crisp. Remove from the pan and keep warm. Done when golden brown and crisp.
Wipe out the skillet if needed and return to medium-low heat. Coat with the rest of the cooking spray and add the chopped turkey. Cook for 2 minutes until heated through and slightly browned. Done when heated through, 165°F.
Whisk the whole egg, egg whites, salt, and pepper together in a small bowl. Pour the egg mixture into the skillet with the turkey. Cook over medium-low, stirring gently, for 1 to 2 minutes until the eggs form soft, creamy curds that are just set but still glossy. Done when soft curds are just set and still glossy, 160°F.
Pull the pan off the heat while the eggs still look slightly wet. Stir in the scallions. Plate the turkey and egg scramble next to the crispy hash browns.

Nutrition

Ingredients

Instructions

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