SCRAMBLED EGGS WITH POTATO PANCAKES AND SALSA PREP TIME 10 MIN. – COOK TIME 25 MIN. – READY IN 35 MIN. – SERVINGS 4


4 frozen hash brown patties 6 large eggs 2 tbsp butter


¼ cup salsa 2 tbsp chopped cilantro


STEP 1 Preheat oven to 425°F. Place the hash brown patties on a parchment-lined baking sheet. Bake for 15 min., flip each hash brown, and cook another 10–15 min., until hot and golden. STEP 2 When hash browns are almost done, add the eggs to a medium bowl and whisk well. Season with salt and pepper. In a 10-inch nonstick skillet, melt the butter on medium. Add egg mixture and cook 4–5 min., until mostly set, stirring often with wooden spoon or rubber spatula. Remove from heat. STEP 3 To serve, divide hash brown patties among 4 plates. Spoon scrambled eggs over hash browns. Spoon the salsa over eggs and garnish with the cilantro.


PER SERVING: 293 CALORIES, 22G FAT, 8G SATURATED FAT, 294MG CHOLESTEROL, 546MG SODIUM, 14G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 10G PROTEIN 05


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