- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings (serving size: 1 1/4 cup of hash and 1 egg)
-
- Nutritional Analysis
- Per Serving
- Calories
- 340 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2.2 grams
- Cholesterol
- 212 milligrams
- Sodium
- 110 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 10 grams
- Protein
- 17 grams
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings (serving size: 1 1/4 cup of hash and 1 egg)
-
- Nutritional Analysis
- Per Serving
- Calories
- 340 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2.2 grams
- Cholesterol
- 212 milligrams
- Sodium
- 110 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 10 grams
- Protein
- 17 grams
Ingredients
Directions
- Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
- Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
- Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.
Cook’s Note
Recipe Analysis Note: Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
