Potato Skillet and Eggs

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 424kcal

Ingredients

  • 1 cup Potatoes diced small
  • 1 tbsp White vinegar
  • 1 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons
  • 2 oz Chicken sausage links diced
  • 1 tbsp Onion diced small
  • 1/4 tsp Paprika
  • 1/4 tsp Garlic powder
  • 4 Eggs
  • 2 slices Sourdough bread (or bread of your choice)
  • 1/2 cup Blueberries (Check the Fruit guide to substitute seasonal fruits)
  • 2 tbsp Grape tomatoes quartered
  • 1 tsp Scallions chopped
US Customary - Metric

Instructions

  • Bring a saucepan of water to a boil. Cook the potatoes until tender (a fork slides easily in and out). Remove the potatoes with a slotted spoon. Reduce the heat to a simmer and stir in the vinegar.
  • Heat a nonstick pan over medium low heat. Once hot, add the oil, sausage, onions, potatoes, paprika, and garlic powder. Season with salt and pepper, and saute until golden brown.
  • Crack the eggs into a bowl to make sure the yolks don't break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • Serve the potato hash with eggs, toast, and blueberries. Garnish with tomato and scallions.

Nutrition

Calories: 424kcal | Carbohydrates: 22g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 358mg | Sodium: 542mg | Potassium: 406mg | Fiber: 2g | Sugar: 7g | Vitamin A: 811IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 3mg

Potato Skillet and Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 424 kcal

Ingredients
 
 

  • 1 cup Potatoes diced small
  • 1 tbsp White vinegar
  • 1 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons
  • 2 oz Chicken sausage links diced
  • 1 tbsp Onion diced small
  • 1/4 tsp Paprika
  • 1/4 tsp Garlic powder
  • 4 Eggs
  • 2 slices Sourdough bread (or bread of your choice)
  • 1/2 cup Blueberries (Check the Fruit guide to substitute seasonal fruits)
  • 2 tbsp Grape tomatoes quartered
  • 1 tsp Scallions chopped

Instructions
 

  • Bring a saucepan of water to a boil. Cook the potatoes until tender (a fork slides easily in and out). Remove the potatoes with a slotted spoon. Reduce the heat to a simmer and stir in the vinegar.
  • Heat a nonstick pan over medium low heat. Once hot, add the oil, sausage, onions, potatoes, paprika, and garlic powder. Season with salt and pepper, and saute until golden brown.
  • Crack the eggs into a bowl to make sure the yolks don't break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • Serve the potato hash with eggs, toast, and blueberries. Garnish with tomato and scallions.

Nutrition

Calories: 424kcalCarbohydrates: 22gProtein: 21gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 358mgSodium: 542mgPotassium: 406mgFiber: 2gSugar: 7gVitamin A: 811IUVitamin C: 11mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!