I had some leftover hash browns, rice and a bacon end. This is what came together! Obviously, you can make it with non-leftover hash browns, too!
prep time10 Min
cook time5 Min
bacon, thick cut
cooked white rice
mexican blend shredded cheese
green onion, sliced
cilantro, for garnish
salt and pepper, to taste
hot sauce, optional
How To Make
Fry the bacon in a large skillet. (Cut in dice ahead of time, or crumble later, your choice.) Remove bacon, save until later. Drain all but 1 teaspoon bacon grease.
Warm up hash browns, corn and rice in remaining bacon fat at medium heat. Push potato mixture to edges of pan. Pour eggs in to center of pan and gently scramble until almost done. Add bacon back to pan and stir everything together.
Sprinkle cheese on top, cover and turn off heat. Let sit a few minutes until cheese melts. Divide into 2 bowls, top with salsa, green onions, cilantro. Salt and pepper to taste. Serve with hot sauce.
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