Ingredients

The following ingredients have 1 Servings
  • 2 spray(s) Cooking spray
  • 8 oz Frozen hash brown potato patty prepared without fat Use four 2 oz patties
  • 2 large egg(s) Egg(s)
  • 3 large Egg white(s)
  • 3 oz Uncooked Canadian bacon finely chopped
  • 1 Tbsp Uncooked scallion(s) minced, green part only
  • 0.125 tsp Hot pepper sauce optional
  • 0.125 tsp Table salt or to taste
  • 0.125 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.
  • 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.