Hash Browns and Eggs
Servings 4 servings
Calories 467kcal
Equipment
- box grater
Ingredients
- 2 cups Potatoes peeled and shredded
- 4 tbsp Extra-virgin olive oil
- 1/2 tsp Paprika
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 8 Eggs
- 4 slices Sourdough bread toasted
- 2 Apples sliced (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- Shred potatoes with box grater.
- Heat half of the oil in a non-stick pan over medium heat. Once hot, add the 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 the remaining 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, toast, and apple.
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