My weekday breakfasts are pretty staid and dull. Slice of whole grain toast, 1 egg + 1/4 cup of egg whites, scrambled, and hot tea. It’s fast, relatively filling, and under 200 calories. When you’re on a limited calorie budget of 1,300 calories, that’s important. But weekends I sleep in (praise God) and that means I often wind up skipping breakfast or lunch and only having 2 meals in a day. That means I can have something a little more substantial for a weekend breakfast. As hubby and I were talking about corned beef hash this morning, my brain took off on a tangent of hash in general, and I decided to throw something together that’s redolent of Rachael Ray’s Cowboy Hash (but healthier). I had inspiration from a cheesy sort of southwest has in the latest issue of Simple and Delicious (there were a lot of good recipes this month!) and came up with this healthy, very hearty and filling breakfast hash that comes in at 367.5 calories ant 17.35 grams of fat (serves 2). Who said veggies can’t be good for breakfast? Oh wait…that was me. Guess I was wrong!
- 2 cups frozen shredded hash browns
- 1/4 pound smoked turkey sausage, diced
- 2 oz. mushrooms, diced
- 1 roasted red pepper, diced
- 2 tablespoons Smart Balance Omega light spread
- 1 oz. 2% cheddar cheese, shredded
- 2 large eggs
- 1/2 cup egg whites
- pinch garlic powder
- fresh ground black pepper
- In a large skillet, melt the Smart Balance over medium high heat.
- Meanwhile, dice your sausage, mushrooms, and pepper.
- When the Smart Balance is melted, add the 2 cups of hash browns and the sausage.
- Saute until the hash browns begin to brown.
- Add the mushrooms and peppers.
- Continue to saute until the mushrooms are cooked and the hash browns are more fully golden brown.
- Turn the heat down to medium.
- Beat the eggs and egg whites and add to the skillet over the hash mixture.
- Stir constantly until the eggs are cooked through.
- Add the cheese and remove from heat, continuing to stir until it’s melted.