Hash Brown Scramble Satisfies Summer Hunger

Sometimes it’s not the meal that’s the problem; it’s getting the food home from the supermarket before all the ice cream melts in the trunk of your car.

On a hot summer day, you think twice about traveling far to get groceries. Save the cold foods for last and then make a dash for home. Quick, get it into the freezer!

The refrigerator is the most popular appliance in the house in summertime; kids are looking for cool drinks, Popsicles and ice. Slam, slam, slam. Every time you turn around, the refrigerator door is slamming.

You don’t feel much like cooking in summer, either. This is when a scrambled egg meal satisfies everyone. Using prepackaged hash brown potatoes makes it doubly easy.

The potatoes are prepared as the package directs, then fresh, beaten eggs are cooked over them. Top with cheddar cheese, give it time to melt, and eat.

You can find the hash browns in different flavors; we tried a Southwest style that contained bell peppers, cilantro and onion. The combination was flavorful and delightful.

Hash Brown Scrambles

1 20-ounce package refrigerated hash brown potatoes

4-6 eggs, beaten

4 ounces nonfat cheddar cheese

Prepare potatoes as directed on package. Beat eggs and pour on potatoes. Cover and cook 2-3 minutes. Remove lid and stir eggs, lifting potatoes near edge of pan so egg can cook. When cooked, sprinkle with cheese, cover and cook 2-3 minutes, until cheese melts. Serve immediately.

Yield: 4-6 servings.

Nutrition information per serving: 207 calories, 6.5 grams fat (28 percent fat calories), 20 grams carbohydrate, 18 grams protein, 590 milligrams sodium.

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