Curves Ranch Eggs with Crispy Potatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 417.0
  • Total Fat: 14.6 g
  • Cholesterol: 15.9 mg
  • Sodium: 910.3 mg
  • Total Carbs: 59.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Curves Ranch Eggs with Crispy Potatoes calories by ingredient


I got this recipe from Curves. I got this recipe from Curves.
Number of Servings: 2


    1 Medium Fresh potato
    1/3 sweet potato
    1 Tbsp Olive Oil
    1/3 Fresh yellow onion Large - Whole
    3 Medium Eggs
    1 1/3 oz Cottage Cheese, 1% Fat
    1/4 Cup Shredded Mild Cheddar Cheese
    1 Tbsp. Rosarita Green Chile Peppers Diced-Caned
    1/3 Tbsp. Land O Lakes Unsalted Butter
    2 whole wheat tortillas
    1 Tbsp Hunt's Ketchup
    2 Tbsp Salsa
    1 dash table salt


To prepare, dice onion, cut potatoes into 1/2" cubes.

1. To make hash browns, place potatoes and a few tablespoons of water in a microwave-safe dish with a loose-fitting lid. Microwave on high for 5 to 8 minutes, until slightly tender when stuck with a fork. Alternatively boil potatoes for 5 minuts. Drain potatoes thoroughly.

2. In a large nonstick skillet, heat oil on medium to medium-high heat. Add potatoes and onion and saute, stirring just every 5 minutes or so, until they are browned and crispy in some spots, about 20 to 30 minutes. Serve hash browns with ketchup or salsa.

3. Meanwhile, make the ranch eggs. In a large bowl, beat eggs, cottage cheese, Cheddar cheese, and green chiles. In a nonstick skillet, melt butter over medium heat. Add egg mixture and reduce heat to medium-low. Cook, stirring frequently, until just firm, and if desired, season with salt. Remove eggs from heat and cover.

4. Microwave tortillas on medium for about 15 seconds each, just to warm. Serves wrapped burrito-style in tortillas with a spoonful of salsa on top.

Number of Servings: 2

Recipe submitted by SparkPeople user LINDARUTH47.