Potato-Bacon Hash

Potato-Bacon Hash

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From: What to Eat with Diabetes 2019

This easy breakfast recipe calls for leftover Packet-Grilled Potatoes, but you can make it with any leftover cooked potatoes you have on hand. Add some shredded zucchini and bacon and top with an egg and you have a quick and satisfying meal for one!

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ½ cup coarsely shredded zucchini
  • 1 slice lower-sodium, lower-fat bacon, chopped
  • ¾ cup leftover Packet-Grilled Potatoes (see Associated Recipes)
  • 1 egg
  • Pinch of salt
  • Pinch of ground pepper

Preparation

  • Prep

  • Ready In

  1. Wrap zucchini in a double layer of paper towels and blot dry. Cook bacon in an 8-inch nonstick skillet over medium heat until crisp. Drain the bacon on paper towels, reserving drippings in the pan.
  2. Add the zucchini and potatoes to the reserved drippings. Cook over medium heat, stirring occasionally, until heated through, 1 to 2 minutes. Stir in bacon. Transfer the mixture to a plate.
  3. Reduce heat to medium-low. Break egg into the pan; sprinkle with salt and pepper. Cook until the egg white is set and the yolk starts to thicken, 3 to 4 minutes. Top the potato mixture with the egg.

Nutrition information

  • Serving size: 1 cup hash & 1 egg
  • Per serving: 302 calories; 14 g fat(3 g sat); 4 g fiber; 30 g carbohydrates; 13 g protein; 69 mcg folate; 186 mg cholesterol; 4 g sugars; 0 g added sugars; 408 IU vitamin A; 26 mg vitamin C; 59 mg calcium; 2 mg iron; 398 mg sodium; 1,015 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ medium-fat protein, 1½ starch, ½ vegetable

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