Ww Bacon, Egg and Hash Browns Stacks

READY IN: 22mins


  • cooking spray (2 sprays)
  • 4
    frozen hash brown patties, potato patty prepared without fat
  • 2
    large eggs
  • 3
    large egg whites
  • 3
    ounces Canadian bacon, finely chopped
  • 1
    tablespoon scallion, minced (green part only)
  • 18
    teaspoon hot pepper sauce (optional)
  • 18
    teaspoon table salt (to taste)
  • 18
    teaspoon black pepper (to taste)
  • 8
    teaspoons spicy ketchup, hot and spicy variety (optional)


  • 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.
  • Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe.
  • Just make sure to cook the bacon before adding it to the eggs (could affect points values).