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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 347.6
  • Total Fat: 20.8 g
  • Cholesterol: 397.8 mg
  • Sodium: 399.9 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 19.3 g

View full nutritional breakdown of Potato Hash with Spinach and Eggs (Serves 4) calories by ingredient
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Potato Hash with Spinach and Eggs (Serves 4)

Submitted by: DLR4499


Number of Servings: 4

Ingredients

    3/4 pound small white potatoes, cut into 1/2-inch pieces
    coarse salt, dash
    3 Tbls butter
    1 medium yellow onion, diced small
    1 large red bell pepper, seeded and diced small
    1/2 teaspoon re-pepper flakes
    1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
    8 large eggs
    1 ounce grated Parmesan (1/4 cup)
    1 Tbls chopped fresh parsley

Directions

1. In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high heat. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.

2. In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and re-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until white are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

To make wells; use the back of a large spoon to hollow out wells for cooking the eggs. This help them cook evenly and keeps portions separate for easy serving.

Makes 4 servings

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Vegetarian Meals |

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