Hashbrown Breakfast Pockets

Low-fat biscuit dough can be used to make a hand-held sandwich. Filled with potatoes, egg, bacon and cheese, it’s a great grab-and-go breakfast or snack.

Contributed By: Hungry Jack Hashbrowns
Blog/Website: hungryjackpotatoes.com/products/hashbrowns.php
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1 carton (4.2 ounces) Hungry Jack® Premium or Cheesy Hashbrowns

1-½ cups (6 ounce) shredded reduced fat cheddar cheese

2 packages (16.3 ounce, each) refrigerated reduced-fat biscuits

8 hardboiled eggs, halved lengthwise

8 slices turkey or pork bacon, cooked and crumbled

2 tablespoons chopped parsley (optional)

1 tablespoon butter, melted

Cracked black pepper for garnish

Directions

Heat oven to 375°F.
Refresh Hashbrowns according to package directions.
Combine hashbrowns and cheese in a bowl.
Roll or pat each biscuit dough into a 5-inch circle.
Place 2 tablespoons hashbrowns mixture, half of one hardboiled egg, and 1 tablespoon bacon on one side of the dough circle. Sprinkle with parsley.
Fold dough over egg to cover; pinch edges to seal. Place on a baking sheet. Brush lightly with butter and sprinkle with black pepper.
Bake until biscuits are flaky and golden brown, about 18 minutes.
Serve warm. Refrigerate leftovers; reheat in toaster oven.