Leftover Breakfast Bowl

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By Carolyn Haas
from Anytown, WI

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!

VIDEO PLAYER
serves 2
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients

  •   2 slice
    bacon, thick cut
  •   1 c
    leftover hash-browns
  •   1/2 c
    cooked white rice
  •   1/4 c
    corn
  •   4
    eggs
  •   1/4 c
    mexican blend shredded cheese
  •   1
    green onion, sliced
  •   2 Tbsp
    salsa, chunky
  •  
    cilantro, for garnish
  •  
    salt and pepper, to taste
  •  
    hot sauce, optional

How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.