Hearty Hash Brown Bowls
Ingredients
- 1 (30-oz) pkg frozen shredded hash browns, thawed
- 5 Tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 1 (20-oz) pkg frozen broccoli stir-fry
- 10 large eggs
- ½ tsp garlic powder
Instructions
- Preheat oven to 450°F. Spread hash browns in a single layer on 2 lightly greased rimmed baking sheets. Drizzle with 3 Tbsp oil; sprinkle with ½ tsp each salt and pepper. Bake 25 to 30 minutes or until crispy.
- Meanwhile, cook broccoli stir-fry in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender. Set aside and keep warm.
- Whisk together eggs, garlic powder, and ¼ tsp each salt and pepper. Heat 1 Tbsp oil in skillet; pour eggs into skillet. Cook, without stirring, 1 to 2 minutes, until eggs begin to set on bottom. Cook, stirring constantly, until eggs are thickened and set.
- Divide hash browns among 6 bowls. Top with vegetables and eggs.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
365
|
365
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 423 | 423 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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