Skillet Potatoes & String Beans (or Asparagus) Topped With Sunny Eggs
Recipe: #10502
September 10, 2013
Categories: Breakfast, Eggs, Potatoes, One-Pot Meal Brunch, Gluten-Free, High Protein, Low Carbohydrate, Non-Dairy, more
"Really great recipe that works for a light dinner or a late weekend breakfast, you can substitute asparagus for the green beans. Make sure that the potato cubes are cooked until crispy which may take about 15 minutes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (398.9 g)
- Calories 401.9
- Total Fat - 18 g
- Saturated Fat - 4.6 g
- Cholesterol - 416.6 mg
- Sodium - 200.6 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 7.5 g
- Sugars - 4.9 g
- Protein - 19.3 g
- Calcium - 107.1 mg
- Iron - 4.1 mg
- Vitamin C - 26.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large cast-iron skillet over medium heat until hot enough to sizzle a piece of potato.
Step 2
Spread cubed potatoes in an even layer. Sprinkle garlic powder on top. Cook turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes or 10-12 minutes for cooked potatoes.
Step 3
Stir in the green beans, crushed red pepper. Add salt and pepper, any amount you want.
Step 4
Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes.
Step 5
Sprinkle the eggs with salt and pepper and some paprika, if desired.
Step 6
Serve immediately.
Tips
No special items needed.
0 Reviews
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