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Potato hash and fried egg
- Preparation time:
- Cooking time:
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Bring the diner experience to your table at brunch or for dinner. This would be great with some slices of frizzled ham on the side.
1 bag (1½-lbs.) thin-skinned red or white potatoes, scrubbed and cut into ½” chunks
1 teaspoon olive oil
1 large onion, chopped
1 red bell pepper, seeded and cut into ¼” pieces
4 large eggs
1 Tbsp. chopped parsley or snipped chives
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Put the potatoes and a pinch of salt in a medium saucepan. Add cold water to just cover and bring to a boil over high heat. Reduce the heat to medium–low, partially cover and simmer until potatoes are tender, 10–12 minutes. Drain. (This can be done the night before.)
- Preheat the oven to 425°F.
- Put the oil in a 9” cast-iron skillet and heat over medium–high heat, tilting the pan to coat with oil. Add the potatoes, reduce the heat to medium and cook, turning two or three times, about 5 minutes. Add the onion and bell pepper and season to taste with salt and pepper. Cook 5 more minutes, turning frequently.
- Place in the oven and bake 10–15 minutes, until the bell pepper is tender and the potatoes are browned in a few places. Remove from oven and set aside.
- Spray a large nonstick or ceramic skillet with cooking spray* and place over medium heat. Crack in the eggs and fry until cooked the way you like them. Divide the potato hash among plates and top each one with a fried egg. Grind over a little black pepper and sprinkle with parsley or chives to serve.