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Hash Browns and Eggs

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 467kcal

Equipment

  • box grater

Ingredients

  • 1.5 cups Potatoes peeled and shredded
  • 2 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
  • 1/4 tsp Paprika
  • 1/8 tsp Onion powder
  • 1/8 tsp Garlic powder
  • 4 Eggs
  • 2 slices Sourdough bread toasted
  • 2 tbsp Strawberry jam
US Customary - Metric

Instructions

  • Shred potatoes with box grater.
  • Heat a non-stick pan over medium heat. Once hot, add the oil, potatoes, paprika, onion powder and garlic powder. Season well with salt and a little pepper. Sauté until the potatoes start to turn golden brown, then lower the heat to medium low, stirring occasionally until they are tender. Season with salt if needed.
  • When the potatoes are almost done, heat a non-stick pan over low-medium heat. Add a little oil and crack the eggs into the pan, using a flat surface (to avoid breaking the yolk). Cook until the whites of the egg are firm and no longer runny. Season with salt and pepper.
    Add 1 to 2 tablespoons of water to the pan and cover with a lid to help firm up the top part of the egg whites).
  • Serve the hash browns with eggs and toast with jam.

Nutrition

Calories: 467kcal | Carbohydrates: 31g | Protein: 21g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 357mg | Sodium: 755mg | Potassium: 272mg | Fiber: 4g | Sugar: 12g | Vitamin A: 816IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg