Lentil Breakfast Scramble

Directions

1. Add half the oil to a pre-heated flat top. Add hashbrowns and season with salt and pepper.
2. Cook for 5 minutes until golden brown on the bottom. Dress with remaining oil and flip to brown on the other side. Remove once crispy and set aside.
3. Add onion, lentils, bacon, and butter to the flat top. Heat through and toss well to make sure everything is evenly heated, and onions begin to soften.
4. Add potatoes back to the flat top and toss to combine. Push to the side. Add eggs to the flat top and scramble to form large soft curds.
5. As the eggs approach completion, combine with the potato and lentil mixture. Cover with shredded cheese and gently cook until the cheese melts. Plate and garnish with green onions.