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Potato, Egg, and Avocado Hash

Hold the toast this 
a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser.

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Photo by Jen Causey
Potato, Egg, and Avocado Hash 3.2 52 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 369 calories
    • Fat 27 g
    • Sat Fat 5 g
    • Cholesterol 186 mg
    • Sodium 819 mg
    • Protein 11 g
    • Carbohydrate 27 g
    • Sugar 4 g
    • Fiber 9 g
    • Iron 3 mg
    • Calcium 67 mg
Hold the toast this 
a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser.

Ingredients

  1. Check ¾ pound new potatoes, cut into ½-inch pieces
  2. Check 2 tablespoons extra-virgin olive oil
  3. Check 2 small red peppers (such as Fresno), thinly sliced
  4. Check teaspoons kosher salt
  5. Check 1 teaspoon black pepper
  6. Check 1 bunch scallions, thinly sliced
  7. Check 4 eggs
  8. Check 2 ripe avocados, chopped
  9. Check 2 tablespoons fresh lime juice
  10. Check ½ cup chopped fresh cilantro

Directions

  1. Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes.
  2. Heat the oil in the skillet over medium. Add the potatoes, red peppers, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden, 5 minutes. Stir in the scallions.
  3. Make 4 wells in the mixture with the back of a wooden spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes.
  4. Top with the avocados, lime juice, and cilantro.