This is a nice, healthy, savory twist on the usual potato and egg breakfast. And it only takes under 10 minutes to make, thanks to the convenience of using frozen hash brown potato patties or your air fryer!
Since starting Weight Watchers, I've been making these Bacon, Egg, and Hash Brown Stacks religiously. It’s a recipe I found via the the WW recipe app in their recipe section and it is delicious! The frozen hash browns patties can vary in points depending on what brand you buy. Use the scanner app to find points. Plus this recipe comes together super quick if the hash browns are cooked in the air fryer. I do 350 for 12 minutes. They come out really crispy.
The eggs and Canadian bacon give you protein and help keep you full. Having meals with more protein helps me stay full longer and I avoid unnecessary snacking.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Frozen Hash Brown Patties - As I mentioned above, these can be cooked in your air fryer instead of an oven.
Eggs and Egg Whites - I like to buy the carton egg whites to help add even more protein to the recipe.
Canadian Bacon - or any type of lean protein you like. Turkey or chicken sausage would also be good.
How to make Egg and Hash Brown Stacks
To print the full recipe please see the recipe card below.
- 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 ¼ of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Other Recipes to Try
Healthy 3 Ingredient Chocolate Muffins
If you’ve tried this Egg and Hash Brown Stack recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Bacon, Egg, and Hash Brown Stacks
- Yield: 4 1x
Ingredients
- 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
- ⅛ tsp hot pepper sauce, optional
- ⅛ tsp table salt, or to taste
- ⅛ tsp black pepper, or to taste
- 8 tsp ketchup, hot and spicy variety (optional)
Instructions
- 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 ¼ of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Notes
myWW points: Blue 5; Green 6; Purple 5
Nutrition
- Serving Size: 1 hashbrown + egg
- Calories: 253
- Sugar: 1.94
- Sodium: 307
- Fat: 14.02
- Saturated Fat: 1.092
- Carbohydrates: 20.33
- Fiber: 1.6
- Protein: 10.34
Lori says
Perfect, ordinary made special!