This portable breakfast is fun for the kids with crispy hash browns and aromatic pancetta scrambled eggs.
What you will need
10 Hash Brown Patties
3 oz Pancetta
1 bunch Green Onion
8 oz Shredded Cheese
Black Pepper(Nutritional facts 395 calories, 25.43 g fat, 12.36 g carbohydrates, 28.78 g protein, 418 mg cholesterol, 1556 mg sodium)
How to cook
Gather and portion ingredients.
Crack the eggs into a bowl and season with salt and pepper.
Whisk the eggs until well combined.
If not already chopped, dice up the pancetta into small pieces.
Add the hash brown patties to a hot skillet and crisp for about 5 minutes on each side.
Add the pancetta to the pan over medium-high heat and stir occasionally until lightly crisped.
Thinly slice the green onions and add to the pan with the pancetta and saute for a few more minutes until pancetta is nice and crispy.
Pour the eggs into the pan with the pancetta and green onion and stir occasionally until cooked through.
Assemble the sandwiches with one hash brown on the bottom, topped with scrambled eggs, cheese, and another hash brown. Feel free so serve them open faced if you prefer!