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MEL'S EASY KITCHEN

Loaded Hash Brown Breakfast Bowl

Eggs, egg whites and chicken sausage meet potatoes, spinach and mushrooms in a breakfast bowl with berries alongside.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 servings
Meal: Breakfast
By: Melanie

Equipment

  • Skillet
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons

Ingredients

  • 50 g whole egg, without shell
  • 3/4 cup liquid egg whites approx. (183 g)
  • 2.0812 oz Applegate Chicken & Maple breakfast sausage links
  • 60 g potato, raw weight
  • 1 tsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
  • 30 g blueberries
  • 30 g strawberries
  • 60 g spinach
  • 50 g mushroom
  • 1 g garlic

Instructions

  • Grate the potato, squeeze out excess water and press into a thin patty. Heat the measured oil in a nonstick skillet over medium heat.
  • Cook the patty about 5–7 minutes per side until tender and golden. Remove and keep warm.
  • Heat the sausage according to package directions. In the same skillet, soften mushrooms and garlic with a splash of water, then add spinach.
  • Add the egg and egg whites and scramble until fully set. Serve over the hash brown with the sliced sausage and berries.

Nutrition per serving

Calories: 416kcal | Carbohydrates: 26g | Protein: 40.2g | Fat: 17.2g | Fiber: 4.4g

Notes

Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Nutrition uses the named brands in the ingredient list. Uses a homemade 60 g potato hash brown with 4.5 g olive oil and 59 g chicken sausage (3 small Applegate links).
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.