Onions are a staple ingredient in most hashes but this one gets its flavor from belly-friendly scallions and thyme instead.
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow potatoes, scrubbed and cut into ½-inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 large sweet potato, scrubbed and cut into ½-inch pieces
- 2 carrots, grated
- 3 scallions, greens only, thinly sliced
- 1 teaspoon fresh thyme leaves
- 8 large eggs
- ¼ cup chopped fresh parsley
How to Make It
- In a large skillet, warm the oil over medium heat. Stir in the yellow potatoes, salt, and pepper, cover, and cook, stirring occasionally, until the potatoes are beginning to soften, about 7 minutes.
- Stir in the sweet potato, carrots, scallion greens, and thyme, cover, and cook, stirring occasionally, until all the vegetables have softened, about 10 minutes. If the vegetables begin to stick, add splashes of water and reduce the heat as needed.
- Make 4 large holes in the vegetable mixture and crack 2 eggs into each. Cover and cook until the egg whites are set but the yolks are still runny, about 4 minutes. Sprinkle with the parsley and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 312 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Sodium 453 mg 8% |
carbohydrates 33 g 25% |
Dietary Fiber 5 g 13% |
Sugars 7 g 8% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
