Eggs, Hash Browns

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 593kcal

Ingredients

Hash Browns

  • 2 TBSP Extra-virgin olive oil
  • 2 cups Potatoes peeled and shredded
  • ½ tsp Salt
  • ½ tsp Paprika
  • Black pepper to taste
  • Ketchup for serving

Two Eggs Sunny Side Up

  • 2 tsp Butter
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Avocado with Lime Juice and Salt

  • 1 Avocado ripe, halved and sliced
  • ½ Lime juiced
  • Salt to taste

Strawberries and Cream

  • 1 cup Strawberries fresh, hulled and halved
  • ½ cup Whipped cream store-bought or homemade

OJ

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare ingredients as instructed above.
  • Cook hash browns: In a heavy-bottomed skillet, heat olive oil over medium heat. Add shredded potatoes, salt, and paprika. Spread into an even layer. Cook for 4–5 minutes without stirring, then flip and cook another 4–5 minutes until golden brown and crispy. Season with black pepper to taste.
  • Heat butter in a large non-stick skillet over medium-high heat. Crack in the eggs carefully. Cover loosely with a lid and cook 2–3 minutes, until whites are set but yolks remain runny. Season with salt and black pepper.
  • Serve the Eggs with hash browns, sliced avocado with lime and salt, strawberries and cream and orange juice. Serve with ketchup. Enjoy your hearty, sunny morning meal! 🌞

Nutrition

Calories: 593kcal | Carbohydrates: 37g | Protein: 15g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 350mg | Sodium: 750mg | Potassium: 1114mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1558IU | Vitamin C: 128mg | Calcium: 110mg | Iron: 3mg

Eggs, Hash Browns

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 593 kcal

Ingredients
 
 

Hash Browns

  • 2 TBSP Extra-virgin olive oil
  • 2 cups Potatoes peeled and shredded
  • ½ tsp Salt
  • ½ tsp Paprika
  • Black pepper to taste
  • Ketchup for serving

Two Eggs Sunny Side Up

  • 2 tsp Butter
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Avocado with Lime Juice and Salt

  • 1 Avocado ripe, halved and sliced
  • ½ Lime juiced
  • Salt to taste

Strawberries and Cream

  • 1 cup Strawberries fresh, hulled and halved
  • ½ cup Whipped cream store-bought or homemade

OJ

  • 16 oz Orange juice cold

Instructions
 

  • Prepare ingredients as instructed above.
  • Cook hash browns: In a heavy-bottomed skillet, heat olive oil over medium heat. Add shredded potatoes, salt, and paprika. Spread into an even layer. Cook for 4–5 minutes without stirring, then flip and cook another 4–5 minutes until golden brown and crispy. Season with black pepper to taste.
  • Heat butter in a large non-stick skillet over medium-high heat. Crack in the eggs carefully. Cover loosely with a lid and cook 2–3 minutes, until whites are set but yolks remain runny. Season with salt and black pepper.
  • Serve the Eggs with hash browns, sliced avocado with lime and salt, strawberries and cream and orange juice. Serve with ketchup. Enjoy your hearty, sunny morning meal! 🌞

Nutrition

Calories: 593kcalCarbohydrates: 37gProtein: 15gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 350mgSodium: 750mgPotassium: 1114mgFiber: 8gSugar: 22gVitamin A: 1558IUVitamin C: 128mgCalcium: 110mgIron: 3mg
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