Scrambled Egg Hash
Source of Recipe
Adapted from a Healthy Exchanges recipe
Hubby doesn't like black pepper so I used white pepper with a sprinkling of True Lemon lemon sprinkles. I also added a sprinkling of Butter Buds for extra buttery flavor plus a bit of good old-fashioned salt. Since we are watching our cholesterol intake I also used Egg Beaters instead of real eggs. Very good.
List of Ingredients
3 cups hash browns, frozen -- shredded
1 cup extra lean ham -- diced
1 1/2 cups egg beaters® 99% egg substitute -- or 6 eggs
1/4 teaspoon lemon pepper
1/4 cup fat-free sour cream
In a large skillet sprayed with nonstick cooking spray, brown potatoes and ham for 10 minutes, stirring occasionally. Add eggs and lemon pepper. Mix well to combine. Stir in sour cream. Lower heat and cook until eggs are set. Serves 4 at 1 cup each.