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Hash Brown Scramble

Gluten-Free
Dairy-Free
This country-style dish contains a trifecta of breakfast favorites:
tasty bacon, protein-packed eggs, and satisfying hash browns. For
an added treat, top with grated Cheddar cheese or sprinkle with
your favorite herb.

Ingredient Tip: Frozen hash browns are a terrific convenience
item for use here or as a quick side dish for dinner. Check the label
and make sure the only ingredient is potatoes. Some packaged hash
browns have been coated in hydrogenated oils or other products to
keep them from clumping together.

4 slices natural, uncured bacon 1 tablespoon avocado oil
6 eggs, beaten 2 cups frozen hash browns
½ teaspoon salt ½ cup chopped onion
½ teaspoon freshly ground 1 cup chopped tomatoes
black pepper
1. In a large nonstick skillet over medium heat, cook the bacon
until crisp. Remove the bacon and drain it on paper towels,
reserving 2 tablespoons of drippings in pan. Crumble the bacon,
and set aside.
2. Add the eggs, salt, and pepper to the skillet. Cook for 3 minutes,
stirring to scramble. Remove the eggs from the skillet.
3. Heat the oil in the skillet; add the hash browns and onion. Sauté
for 12 minutes or until the hash browns are browned and the
onion is tender. Stir in the bacon, scrambled eggs, and tomato.
4. Mix the scramble gently in pan for 1 minute, just enough to cook
the tomatoes slightly and warm up the eggs. Serve.
Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.

Per serving: Calories: 180 Fat: 9.8g Saturated Fat: 3.1g Protein: 11.9g
Carbohydrates: 11.8g Fiber: 2.1g

Breakfast 105