Potato, Egg, and Avocado Hash

Name: Potato, Egg, and Avocado Hash
Total time: 25 min
Ingredients: 0.75 pound new potatoes, cut into ½-inch pieces; 2 tablespoons extra-virgin olive oil; 2 small red peppers (such as Fresno), thinly sliced; 1.5 teaspoons kosher salt; 1 teaspoon black pepper; 1 bunch scallions, thinly sliced; 4 eggs; 2 ripe avocados, chopped; 2 tablespoons fresh lime juice; 0.5 cup chopped fresh cilantro

3.5

(110)

2 Reviews

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

By

Heath Goldman

Updated on September 21, 2017

Hands On Time:

25 mins

Total Time:

25 mins

Yield:

4

Jump to Nutrition Facts

Ingredients

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

Directions

Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes.
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.
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.
Top with the avocados, lime juice, and cilantro.

Jen Causey

Nutrition Facts (per serving)

369	Calories
27g	Fat
27g	Carbs
11g	Protein

Nutrition Facts
Calories 369
% Daily Value *
Total Fat 27g	35%
Saturated Fat 5g	25%
Cholesterol 186mg	62%
Sodium 819mg	36%
Total Carbohydrate 27g	10%
Total Sugars 4g
Protein 11g
Calcium 67mg	5%
Iron 3mg	17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.