Hash Browns

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Servings: 2
Calories: 553kcal

Ingredients

Hash Browns

  • 2 TBSP Extra-virgin olive oil
  • 2 cups Potatoes peeled and shredded
  • Salt
  • 1/2 tsp Paprika
  • Black pepper to taste
  • Ketchup for serving

Two Eggs Sunny Side Up

  • 1 tsp Extra-virgin olive oil
  • 4 Eggs
  • Salt
  • Black pepper

Avocado with Lime Juice and Salt

  • 1 Avocado ripe halved and sliced
  • ½ Lime juiced
  • Salt

Strawberries and Cream

  • 1 cup Strawberries hulled and halved
  • 1/4 cup Whipped cream

OJ

  • 12 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.

Nutrition

Calories: 553kcal | Carbohydrates: 35g | Protein: 15g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 333mg | Sodium: 136mg | Potassium: 1099mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1277IU | Vitamin C: 142mg | Calcium: 106mg | Iron: 3mg

Hash Browns

No ratings yet
Print Recipe Pin Recipe Add to Collection
Servings 2
Calories 553 kcal

Ingredients
 
 

Hash Browns

  • 2 TBSP Extra-virgin olive oil
  • 2 cups Potatoes peeled and shredded
  • Salt
  • 1/2 tsp Paprika
  • Black pepper to taste
  • Ketchup for serving

Two Eggs Sunny Side Up

  • 1 tsp Extra-virgin olive oil
  • 4 Eggs
  • Salt
  • Black pepper

Avocado with Lime Juice and Salt

  • 1 Avocado ripe halved and sliced
  • ½ Lime juiced
  • Salt

Strawberries and Cream

  • 1 cup Strawberries hulled and halved
  • 1/4 cup Whipped cream

OJ

  • 12 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.

Nutrition

Calories: 553kcalCarbohydrates: 35gProtein: 15gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.04gCholesterol: 333mgSodium: 136mgPotassium: 1099mgFiber: 9gSugar: 20gVitamin A: 1277IUVitamin C: 142mgCalcium: 106mgIron: 3mg
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