Ingredients
1 (20 oz) package refrigerated shredded
hash brown potatoes
2 eggs, beaten
1 tbsp snipped fresh chives
1/2 tsp salt
1 dozen eggs
2/3 cup milk
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter or margarine
1 1/2 cups shredded American cheese
Fresh chives, optional
Directions:
1. Preheat oven to 375 F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes,
the 2 beaten eggs, chives and 1/2 tsp salt. Shape mixture into 12 mounds (about 1/3 cup each) on a prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake 20 to 25 minutes or until lightly brown and set.
2. Meanwhile, beat together the dozen of eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater.
In a 12 inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around the edge.
3. With a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
Continue cooking over medium heat 4 to 5 minutes or until egg mixture is cooked through but still glossy
and moist. Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs.
Return to oven; bake about 2 minutes or until cheese melts. Optional: (If desired, garnish with chives).
Yield: 12 Servings
Serving size: 1/3 cup of potato mixture and 1/3 cup egg mixture.
Weight Watchers PointsPlus+ = 5 Per Serving
Nutrition Information:
Calories: 205.3, Fat 12.4 g, Cholesterol 266.3 mg, Carbs 11 g, Fiber 6 g, Protein 12.2 g.
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hash brown potatoes
2 eggs, beaten
1 tbsp snipped fresh chives
1/2 tsp salt
1 dozen eggs
2/3 cup milk
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter or margarine
1 1/2 cups shredded American cheese
Fresh chives, optional
Directions:
1. Preheat oven to 375 F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes,
the 2 beaten eggs, chives and 1/2 tsp salt. Shape mixture into 12 mounds (about 1/3 cup each) on a prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake 20 to 25 minutes or until lightly brown and set.
2. Meanwhile, beat together the dozen of eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater.
In a 12 inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around the edge.
3. With a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
Continue cooking over medium heat 4 to 5 minutes or until egg mixture is cooked through but still glossy
and moist. Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs.
Return to oven; bake about 2 minutes or until cheese melts. Optional: (If desired, garnish with chives).
Yield: 12 Servings
Serving size: 1/3 cup of potato mixture and 1/3 cup egg mixture.
Weight Watchers PointsPlus+ = 5 Per Serving
Nutrition Information:
Calories: 205.3, Fat 12.4 g, Cholesterol 266.3 mg, Carbs 11 g, Fiber 6 g, Protein 12.2 g.
Share This Recipe!
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