Recipes
Hash Brown, Egg White & Mushroom Skillet
Uses: hash brown, liquid egg whites, mushrooms, Vidalia onion
Ingredients:
- 1 hash brown portion, about 3.2 ounces
- 1/3 to 1/2 cup liquid egg whites
- 1/4 cup sliced mushrooms
- 1 tablespoon diced Vidalia onion
- 1 teaspoon oil or margarine, if available
Instructions:
- Cook the hash brown according to package directions, or warm it in a skillet with little oil until crisp around the edges.
- In the same pan or a second pan, heat a little oil and cook onion and mushrooms until soft and lightly browned. Season with salt and pepper.
- Add egg whites and stir gently until cooked through.
- Season with black pepper, paprika, garlic powder, or Italian seasoning if available.
- Serve the egg white mushroom mixture over or next to the crispy hash brown.
Good for: A comforting breakfast plate with crispy potato and savory vegetables.
Optional: Add tomato slices on the side for freshness.