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Mini Breakfast Hashbrowns
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Mini Breakfast Hashbrowns

30 minVoor 3Nutri-Score C€€
van @arewehavingdessert1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

3 personen
  • hashbrownsVers9 stukken
  • eggsZuivel3 stukken
  • avocado (finely sliced)Groente en fruit0,3 stukken
  • streaky bacon (cooked until crispy, finely chopped into a crumb)Vlees4 stukken
  • Greek yoghurtZuivel40 g
  • butter (melted)Zuivel22 g
  • dried dillKruiden en specerijen1 g
  • garlic (crushed)Groente en fruit1 stuk
  • saltKruiden en specerijen2 g
  • black pepperKruiden en specerijen1 g

per portie

Voedingswaarden

303kcal

Koolhydraten
26 g
Eiwitten
11 g
Vetten
17 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Garde
  • Koekenpan

stap voor stap

Bereiding

  1. Cook the hashbrowns

    • Place the hashbrowns on a baking tray and cook in the oven as per the packet instructions until golden and crisp.
    Stap 1

  2. Whisk the eggs

    • Whisk the eggs together in a bowl and set aside for later.
    Stap 2

  3. Make the garlic dill yoghurt

    • Add the crushed garlic, dried dill, salt and pepper to the Greek yoghurt and mix together.
    Stap 3

  4. Crisp and crumb the bacon

    • Cook the streaky bacon until nice and crispy.
    • Chop it finely to make a bacon crumb.
    Stap 4

  5. Slice the avocado

    • Finely slice the avocado.
    Stap 5

  6. Scramble the eggs

    • Heat the butter in a pan and once melted add the whisked eggs.
    • Take them off the heat before they are fully cooked, as they will keep cooking in the pan.
    • Season with salt and pepper.
    Stap 6

  7. Assemble and serve

    • Load the cooked hashbrowns with the avocado, scrambled eggs, a good dollop of the Greek yoghurt and a sprinkle of bacon.
    • Season and enjoy.
    Stap 7
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