recipes
Hash Brown Breakfast with Toast Planks
Why go out for breakfast? Stay in your pyjamas and eat it at home.
serves 2
15 min prep
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ingredients
| 3 eggs ¼ cup milk 2 teaspoons butter 3 rashers bacon, finely chopped 1 cup button mushrooms, quartered 1 cup baby spinach leaves 2 slices thickly cut bread, crust removed 4 frozen Birds Eye Hash Browns, cooked following packet directions |
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instructions
step 1
Break eggs into a medium sized bowl, add milk, season with salt and pepper; whisk until combined. Melt butter in a medium saucepan add egg mixture and cook over a medium low heat until egg sets, stirring occasionally.
step 2
Heat a non-stick pan and cook bacon for 1 minute, add mushrooms and cook until softened. Remove from heat, add spinach leaves and cover for 1-2 minutes or until spinach leaves have just wilted.
step 3
Toast bread and cut each slice into 3 "planks". Place the cooked Birds Eye Hash Browns onto serving plate and top with scrambled eggs. Serve with spinach mixture and toast "planks".
recipe tip
Grilled tomato can also be served with the Hash Brown Breakfast.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2510kJ (601Cal) | 636kJ (152Cal) |
| Protein | 33.2g | 8.4g |
| Fat - Total | 31.9g | 8.1g |
| - Saturated | 9.3g | 2.4g |
| Carbohydrate | 42.8g | 10.8g |
| - Sugars | 4.4g | 1.1g |
| Dietary Fibre | 5.0g | 1.3g |
| Sodium | 1510mg | 382mg |
| Potassium | 1390mg | 352mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Hash Brown Breakfast with Toast Planks
Hash Brown Breakfast with Toast Planks
Why go out for breakfast? Stay in your pyjamas and eat it at home.
ingredients
3 eggs
¼ cup milk
2 teaspoons butter
3 rashers bacon, finely chopped
1 cup button mushrooms, quartered
1 cup baby spinach leaves
2 slices thickly cut bread, crust removed
4 frozen Birds Eye Hash Browns, cooked following packet directions
instructions
step 1
Break eggs into a medium sized bowl, add milk, season with salt and pepper; whisk until combined. Melt butter in a medium saucepan add egg mixture and cook over a medium low heat until egg sets, stirring occasionally.
step 2
Heat a non-stick pan and cook bacon for 1 minute, add mushrooms and cook until softened. Remove from heat, add spinach leaves and cover for 1-2 minutes or until spinach leaves have just wilted.
step 3
Toast bread and cut each slice into 3 "planks". Place the cooked Birds Eye Hash Browns onto serving plate and top with scrambled eggs. Serve with spinach mixture and toast "planks".
serves 2 15 min prep recipe tip
Grilled tomato can also be served with the Hash Brown Breakfast.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au