Egg and Hash Brown Skillet
Recipe courtesy of the American Egg Board.
1/2 cup chopped onion
1 teaspoon vegetable oil
1/4 cup water
2 teaspoons instant chicken bouillon
2 cups coarsely shredded carrots (about 2 large)
2 cups frozen Western-style hash browns (about 6-ounce)
2 cups coarsely shredded zucchini
1 1/2 teaspoons dried dill weed
6 large eggs
- Sauté onion in oil in large nonstick skillet over medium heat until tender, 3 to 5 minutes. Add water and bouillon; stir until bouillon is dissolved. Add carrots, potatoes, zucchini and dill; mix well.
- Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.
- Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8 to 10 minutes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 317mg; Total Carbs: 18g; Fiber: 3g; Protein: 12g; Sodium: 347mg.
Recipe and photograph courtesy of the American Egg Board.