Lentil Breakfast Scramble – Lentils.org

Ingredients

• 3 Tbsp (45 mL) canola oil
• 2 lbs (1 kg) shredded potato hashbrowns
• 2 tsp (10 mL) kosher salt
• 2 tsp (10 mL) black pepper, fine grind
• 1 cup (250 mL) yellow onion, small dice
• 2 cups (500 mL) whole red lentils, cooked and drained well
• 8 oz (250 g) bacon, crumbled
• 1 Tbsp (15 mL) unsalted butter
• 9 eggs
• 12 oz (375 g) Cheddar cheese, shredded
• ¾ cup (175 mL) green onions, thinly sliced