#816: Healthy Breakfast Hash

We decided to have breakfast for dinner one night this week (which is a regular occurrence on our family dinner menu) and I am always looking for something easy and healthy that isn't just pancakes and waffles like my family prefers.  So when I came across this recipe I was excited to try it.  The recipe says it is 5 ww+ pts and serves 1.  Mine was a few more points because I added more Canadian bacon and potatoes.  By the time Brian got the pancakes made and fruit on the kids plates, I pretty much had this done too.

Non-stick cooking spray

1 cup frozen shredded potatoes or "hash browns"

1-2 slices of sweet onion chopped

1 tbsp real bacon bits

1 slice of Canadian bacon cubed (I used about 4)

about 1/3 of a red bell pepper chopped

1 handful of baby spinach leaves chopped

1 egg beaten (I used egg substitute)

Heat a small non-stick skillet over medium heat. Spray with cooking spray and add the frozen potatoes. Leave them alone while you chop all the other ingredients for at least 5 minutes before you flip. This will defrost and start to brown the potatoes.

Once they begin to brown cook for about another 3 minutes before adding the onion and bacon bits. We aren’t using any oil so they will not brown like traditional Hash Browns.

Once the onion and bacon bits are added continue to cook over medium heat until the onion softens. Add the Canadian bacon and bell pepper. Cook for a few minutes allowing the flavors to merge.
Add the chopped spinach and stir in. As soon as it starts to wilt, pour in the beaten egg. Immediately start to combine and mix in the egg. After the egg coats everything in the pan, use your spatula to press the hash down. It will create a nice brown on the bottom and "stick" the hash together a bit. Leave it alone for a minute. Flip the skillet over on a plate and serve.