Saturday Sunrise Bowl

On Saturday's I am usually a pancake or a waffle kind of girl but today I was out of what I needed for batter so eggs it had to be. I am usually not a big fan of eggs unless in a quiche so today I looked in my fridge and had a genius moment! I bought a bag of Ore-Ida Hash Browns - Country Style Potatoes a few weeks ago at the grocery store. These are just plain shredded potatoes, no seasonings, not pre-fried, potatoes.

This breakfast bowl is a great way to clean out your fridge, you can add any veggies you want (my fridge was sorely lacking...it is obviously time to go to the store!) It also brings back lots of childhood memories...as a kid my dad always called a meal like this "Glump", he would take anything in the fridge....steak, onions, peppers, ham, etc...fry it up, pour some eggs over it, sprinkle whatever cheese was in the fridge then serve it!



Saturday Sunrise Bowl: Serves 1

1 Slice Bacon - Cooked Crisp - Crumbled
1.25C Ore Ida Hash Browns - Thawed (I microwaved for 1.5 minutes)
1tsp Butter
1 Egg
1TB Milk
1/2oz Shredded Cheddar Cheese
Salt & Pepper

Cook your bacon in a skillet, I like to cut my bacon into small pieces before cooking, it cooks faster and seems to not spit grease as much! Once it is cooked remove the bacon to a paper towel to absorb excess grease and discard the grease left in the pan. Put the skillet back on the stove top, add the butter and potatoes with some salt and pepper and cook until the potatoes have started to crisp up and brown.

While the potatoes are cooking mix the egg and milk together with some salt and pepper. Beat the egg with a fork until small bubbles form and the yolk is fully scrambled into the white. Once the potatoes are cooked pour the egg over the top of the potatoes and continue to toss the potatoes and egg with a spatula until the egg is cooked through. Turn the heat down to low, add the cheese and bacon and toss it all together until the cheese melts. Scoop it into a bowl and enjoy!

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WW: 8 Points Plus / serving