Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

This meat-free dish, adapted from a traditional recipe for corned beef and hash, earned our Test Kitchens' highest rating.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
3 mins
cook:
16 mins
total:
19 mins
Yield:
4 servings (serving size: 1 egg and 1 cup potato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl.

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  • Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add potato mixture, and cook 5 to 7 minutes or until potato mixture is thoroughly heated, stirring occasionally. Form 4 (3-inch) indentations in potato mixture using the back of a spoon. Break 1 egg into each indentation. Cover and cook 10 minutes or until eggs are done.

  • Serve with: Citrus-Jicama Salad

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

271 calories; fat 10.8g; saturated fat 2.3g; mono fat 4.7g; poly fat 3g; protein 15.2g; carbohydrates 30.3g; fiber 3.9g; cholesterol 212mg; iron 3.4mg; sodium 527mg; calcium 59mg.
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