• 1/4 Cup butter (1/2 stick)
  • 2 Cups refrigerated hash brown potatoes
  • 2/3 Cup chopped Canadian bacon
  • 1/3 Cup chopped scallions
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 2 Tablespoons milk
  • 1 Tbsp. fresh parsley leaves, chopped
  • 1 Cup shredded white cheddar cheese
  • salt and peper
  • 4 large eggs
  1. Preheat oven to 350°F.
  2. Melt butter in an ovenproof 10-inch skillet over high heat. Add hash brown potatoes, Canadian bacon and scallions. Season with salt and pepper. Cook 7 minutes. Sprinkle raspberries evenly over hash browns.
  3. Whisk eggs, milk and parsley in a bowl. Pour over hash browns and cook 3 minutes. Sprinkle top with cheddar cheese.
  4. Place in oven and bake 5 minutes or until cheese melts and eggs are cooked.
Calories 495
Total Fat 35.20 g
Saturated Fat 17.73 g
Cholesterol 274.53 mg
Sodium 527 mg
Total Carbohydrates 29.38 g
Dietary Fiber 4.56 g
Protein 18.58 g