Ingredients

The following ingredients have 1 Servings
  • 2 spray(s) cooking spray
  • 4 item(s) frozen hash brown potato patty prepared without fat
  • 2 large egg(s)
  • 3 large egg white(s)
  • 3 oz uncooked Canadian-style bacon, finely chopped
  • 1 Tbsp uncooked scallion(s), minced, green part only
  • 1/8 tsp hot pepper sauce, optional
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 8 tsp ketchup, hot and spicy variety (optional)

Instruction

  • Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more. To air fry the hash brown patties set your air fryer temp to 350 and timer for 12 minutes or longer. Depending on how crispy you want it to be. 
  • Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
  • To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.