• 20
    Minutes
    Prep Time
  • 20
    Minutes
    Cook Time
  • 16
    Pockets
    Servings

Nutritional Information

Per Serving: 290 calories, 13g fat (6g sat. fat), 105mg cholesterol, 32g carbohydrate, 980mg sodium, 1g fiber, 13g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Hashbrown Pockets

INGREDIENTS
  • 1 carton (4.2 oz.) Hungry Jack® Original or Cheesy Hashbrowns
  • 1-1/2 cups (6 oz.) shredded reduced-fat cheddar cheese
  • 2 packages (16.3 oz. each) refrigerated reduced-fat biscuits
  • 8 hardboiled eggs, halved lengthwise
  • 8 slices cooked and crumbled turkey or pork bacon
  • 1 tablespoon butter, melted
Garnish:
  • 2 tablespoons chopped parsley
  • Cracked black pepper
  PREPARATION
  1. Heat oven to 375°F.
  2. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  3. Combine hashbrowns and cheese in a bowl.
  4. Roll or form each biscuit dough into a 5-inch circle.
  5. Place 2 tablespoons hashbrowns mixture, one half hardboiled egg and one tablespoon bacon on one side of the dough circle. Sprinkle with parsley.
  6. Fold dough over egg to cover; pinch edges to seal. Place on a baking sheet. Brush lightly with butter and sprinkle with black pepper.
  7. Bake until biscuits are flaky and golden brown, about 18 minutes.
  8. Serve warm. Refrigerate leftovers; reheat in toaster oven.