Two Eggs w/ Hashbrowns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 small red potato shredded2 large eggs1 TBSP of butter
1. Heat up a nonstick griddle
2. Peel and shred the potato, then put the shreds in a paper towel to squeeze out the excess water
3. Divide in half to form 2 small patties and put on hot griddle
4. Press down with a spatula to flatten the patties and release any excess moisture.
5. Divide the butter and put a pat on top of each patty, let brown before flipping
6. If your griddle is big enough, make your eggs as desired, after flipping the patties.
I serve mine sunny side up, egg on top of potato.
Sometimes I put a half a slice of ham or turkey on top of the egg while it's cooking, sometimes a put a couple of thin slices of avocado between the potato and egg. All variations increase the calorie count so make sure you calculate that in your count.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user MISGIF.
2. Peel and shred the potato, then put the shreds in a paper towel to squeeze out the excess water
3. Divide in half to form 2 small patties and put on hot griddle
4. Press down with a spatula to flatten the patties and release any excess moisture.
5. Divide the butter and put a pat on top of each patty, let brown before flipping
6. If your griddle is big enough, make your eggs as desired, after flipping the patties.
I serve mine sunny side up, egg on top of potato.
Sometimes I put a half a slice of ham or turkey on top of the egg while it's cooking, sometimes a put a couple of thin slices of avocado between the potato and egg. All variations increase the calorie count so make sure you calculate that in your count.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user MISGIF.
Nutritional Info Amount Per Serving
- Calories: 165.5
- Total Fat: 8.6 g
- Cholesterol: 185.0 mg
- Sodium: 130.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.9 g
- Protein: 7.9 g
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