2 cups ready-to-use refrigerated or
frozen shredded or hash brown potatoes, thawed
½ finely chopped onions
4 tablespoons tomato paste
2 tablespoons water
½ teaspoon dried oregano
½ cup egg substitute
½ cup finely shredded mozzarella
2 tablespoons bacon bits
1. Mix together the potatoes and onions
in small bowl.
2. Spray a 10-inch nonstick skillet
with cooking spray and add potato-onion mixture. Flatten mixture with spatula
and cook until lightly browned on bottom, 8 minutes. Flip and cook the other
3. Mix tomato paste and water with
whisk or fork in small bowl. Spread evenly over potatoes. Sprinkle oregano over
tomato mixture. Pour egg substitutes evenly over the surface and cover the
skillet. Cook 4 minutes. Sprinkle mozzarella and bacon bits evenly over
surface. Cover and cook 1 minute.
4. Remove from heat. Slide potatoes onto serving
plate. Cut into 4 wedges with pizza cutter. Make 2 servings.