leftover breakfast bowl
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!
No Image
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 slices bacon, thick cut
- 1 cup leftover hash-browns
- 1/2 cup cooked white rice
- 1/4 cup corn
- 4 - eggs
- 1/4 cup mexican blend shredded cheese
- 1 - green onion, sliced
- 2 tablespoons salsa, chunky
- - cilantro, for garnish
- - salt and pepper, to taste
- - hot sauce, optional
How To Make leftover breakfast bowl
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Step 1Fry 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.
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Step 2Warm 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.
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Step 3Sprinkle 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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