Bacon, Egg and Hash Brown Stacks


  • 4 frozen hash brown potato patties
  • 2 large eggs
  • 3 large egg whites
  • 3 oz uncooked Canadian-style bacon, finely chopped
  • 1 Tablespoon scallion, minced


  1. 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 7-9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.
  2. 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, salt and pepper (to taste); 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.
  3. To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 egg mixture and serve with ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.

Weight Watchers Points Plus Value = 4 points per serving.
Serves 4

From the kitchen of Weight Watchers


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