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Ingredients
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cooking spray
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4 cups frozen hash brown potatoes, thawed
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salt and ground black pepper to taste
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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¼ teaspoon dried thyme
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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4 ounces vegetarian sausage
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1 medium bell pepper, chopped
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1 cup chopped mushrooms
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4 large eggs
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2 large egg whites
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1 ½ cups shredded Cheddar cheese
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¼ teaspoon hot sauce
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1 medium tomato, sliced
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1 teaspoon chopped fresh parsley
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
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Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
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Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
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When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
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Remove hash browns from the oven. Scoop veggie mixture on top.
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Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
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Return to the oven and bake until eggs are just set, 10 to 12 minutes.
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Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
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Slide a spatula around the edges and slice into 8 pieces. Serve hot.
Cook's Notes:
You can use 5 roasted, cooled potatoes in place of hash browns. Any fresh herbs work in place of parsley (sage, oregano, thyme).
You can use meat sausage if not serving to vegetarians.
Nutrition Facts (per serving)
253 | Calories |
19g | Fat |
19g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 253 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 8g | 39% |
Cholesterol 115mg | 38% |
Sodium 408mg | 18% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 2g | |
Protein 14g | 29% |
Vitamin C 23mg | 25% |
Calcium 189mg | 15% |
Iron 2mg | 11% |
Potassium 577mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.