This hash brown bowl from Waffle House is reminiscent of this breakfast pan with eggs and hash browns.
Even though it is tasty and substantial, breakfast has relatively few calories.
|Preparation Time||23 minutes|
|Cooking Duration||07 minutes|
|Total Time||30 minutes|
|Category||Weight loss Breakfast|
- 4 large eggs
- 3 slices center-cut bacon, chopped
- 2 tablespoons canola oil, divided
- 16 ounces frozen southern-style diced hash browns (4 cups)
- ¼ teaspoon kosher salt and black pepper
- 1 ½ ounce sharp Cheddar cheese, shredded (about 1/3 cup)
- ¼ cup chopped scallions (from 2 scallions)
- 1 teaspoon Mexican-style hot sauce
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How to make the Egg, hash brown and bacon skillet
For this recipe, a sizable cast-iron skillet is advised. To get the potatoes crispy, you need a large skillet with plenty of surface area.
The potatoes will only steam in your skillet if it is overcrowded.
The potatoes will cook more quickly and crisply if they are cooked in a single layer without being stirred.
During this phase, resist the impulse to stir them! In order for the potatoes to fully cook, make sure they are covered. The skillet can be covered with a lid or aluminum foil.
Four wells should be made in the potatoes using the back of a spoon. Each well should have 1 egg cracked into it.
Once covered, boil the eggs until the whites are set but the yolks are generally still runny.
This is a fantastic method for cooking eggs and hash browns in the same skillet. Additionally, there will be less cleanup after the meal if only one skillet is used.