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Bacon Hash with Eggs
Bacon Hash with Eggs

Bacon Hash with Eggs

1 Review(s)
Cook Minutes 40 Min
Prep : 25 Min Cook: 15 Min
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 slices bacon, cut into 1/2-inch pieces
3-1/2 cups frozen diced vegetable hashbrowns
4 eggs, beaten
1/4 tsp. coarsely ground black pepper
115 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
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Step 1
Heat barbecue to medium heat.
Step 2
Cook bacon in 13x9-inch disposable foil pan 7 min. or until partially cooked but not crisp, stirring frequently.
Step 3
Add potatoes; mix well. Spread to form even layer on bottom of pan. Grill (without stirring) 10 to 15 min. or until bottom of potato mixture is lightly browned; stir. Grill 5 min., stirring occasionally. Spoon potato mixture to one side of pan. Spray empty side of pan with cooking spray.
Step 4
Pour eggs into empty side of pan; sprinkle with pepper. Grill 2 to 3 min. or until eggs begin to set, stirring occasionally. Stir to evenly mix potato mixture with eggs; top with Velveeta.
Step 5
Turn off heat. Let hash stand on barbecue grate (with lid closed) 3 to 5 min. or until Velveeta is melted.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with fresh fruit salad.
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Substitute
Substitute 4 Kraft Singles, cut diagonally in half, for the cubed Velveeta.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
420
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 6 g
30 %
Cholesterol 210 mg
Sodium 750 mg
31 %
Carbohydrate 31 g
Fibre 2 g
Sugars 3 g
Protein 16 g
Vitamin A
25 %
Vitamin C
45 %
Calcium
10 %
Iron
10 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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