6 slices bacon
1 cup shredded cheese (colby, jack, or cheddar work well)
1lb package frozen hash brown shredded potatoes
As Seen On
As seen on News 4
¼ cup chopped chives
¼ cup everything seasoning
1 egg white
6 eggroll wrappers
*If you can’t find everything seasoning just mix equal parts of as many of the following ingredients that you can find: black sesame seeds, toasted sesame seeds, poppy seeds, dried onion flakes, and dried garlic.
Preheat oven to 400 degrees. Place bacon slices in a single layer on a baking sheet lined with parchment paper and bake for 15-18 minutes. Transfer to a paper towel-lined plate. Set aside some of the bacon grease. (You’ll thank me later.)
In a large nonstick sauté pan over medium high heat add 2 Tbsp. of the reserved bacon grease. When hot, add your shredded potatoes. Season with salt, pepper, and a heaping tablespoon or two of everything seasoning and mix well. Cook several minutes until crispy and browned mixing and flipping a couple of times throughout. This should take about 10 – 15 minutes. If they get dry at any point you can add a little drizzle of olive oil to help them crisp up.
Whisk together 7 whole eggs and season with a little salt and pepper. In another nonstick pan over medium high heat add another Tbsp. of the reserved bacon grease and add your eggs. As they begin to set, using a rubber spatula starting from the outer edges gently push the eggs toward the center and allow uncooked eggs to fill back in the empty spaces. Continue to do this until you get a fluffy mound of soft set eggs. Fold in your cheese and chives.
Whisk egg white with a Tbsp. of water. Lay out your eggroll skin in a diamond shape with corners facing toward and away from you. Brush egg wash around the perimeter of the skin. Place a couple Tbsp. hash browns in the center forming a log from the left to right corners leaving about an 1½ in from edges. Top with ¾ of a slice of bacon (the length of the hash browns.) Top with egg mixture. To seal, fold the bottom tip away from you over the filling and tuck to keep roll tight, but be careful not to tear. Then fold up the left and right sides into the center. Continue to roll away from you until the roll is closed. Continue with remaining eggrolls.
Line a sheet tray with parchment paper. Place egg rolls onto sheet tray. Brush all with egg white wash and sprinkle each generously with everything season. Bake at 400 degrees for 15 minutes. Enjoy!