Egg Potato & Veggie Breakfast Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 large eggs, beaten1/2 c. potato, shredded2 Tbsp. onion, diced3 Tbsp. sweet red bell peppers, diced2 slices center cut bacon, cooked & chopped1/4 c. fresh baby spinach, chopped1/8 c. cheddar cheese, shredded
Heat a small non-stick skillet over medium heat. Spray with cooking spray and add the potatoes. Leave them alone while you chop all the other ingredients for at least 5 minutes before you flip to allow them to brown.
Once they begin to brown, cook for about another 3 minutes. Add the onion, bell pepper and bacon. Continue to cook over medium heat until the onion softens.
Add the spinach and stir in. As soon as it starts to wilt, pour in the beaten eggs. Immediately start to combine and mix in the egg. After the egg coats everything in the pan, use your spatula to press the hash down. Let it cook without stirring for a minute or so.
Serve with hot sauce.
Serving Size: makes 1 serving
Once they begin to brown, cook for about another 3 minutes. Add the onion, bell pepper and bacon. Continue to cook over medium heat until the onion softens.
Add the spinach and stir in. As soon as it starts to wilt, pour in the beaten eggs. Immediately start to combine and mix in the egg. After the egg coats everything in the pan, use your spatula to press the hash down. Let it cook without stirring for a minute or so.
Serve with hot sauce.
Serving Size: makes 1 serving
Nutritional Info Amount Per Serving
- Calories: 346.8
- Total Fat: 21.3 g
- Cholesterol: 396.2 mg
- Sodium: 445.0 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.7 g
- Protein: 22.1 g
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