Loaded Breakfast Hash Skillet

A quick and hearty skillet featuring fluffy scrambled eggs mixed with savory pre-cooked potatoes, bell peppers, and onions, served with warm whole wheat toast.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.65/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• comfort food
• sauté
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 package diced potatoes (pre-cooked, diced)
• 1 cup frozen bell pepper and onion blend
• 0.5 teaspoon garlic powder
• 0.25 teaspoon paprika
• 4 eggs (beaten)
• 2 tablespoon milk
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 slice whole wheat bread (toasted)

Instructions

1. Heat olive oil in a large non-stick skillet over medium-high heat. Add the pre-cooked diced potatoes and frozen bell pepper and onion blend. Cook, stirring occasionally, until vegetables are tender-crisp and potatoes are heated through and lightly browned, about 8-10 minutes.
2. Stir in garlic powder and paprika. Cook for 1 minute until fragrant.
3. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
4. Pour the egg mixture over the vegetables in the skillet. Cook, stirring gently, until the eggs are scrambled and cooked to your desired consistency, about 3-5 minutes.
5. Season the hash with additional salt and black pepper to taste. Toast the whole wheat bread.
6. Serve the loaded breakfast hash skillet immediately with the whole wheat toast on the side.

Notes

Feel free to add shredded cheese (cheddar or Monterey Jack) to the eggs during the last minute of cooking for extra flavor. A dash of hot sauce would also be a great addition.

Nutrition (per serving)

• Calories: 520
• Protein: 27.5 g
• Carbohydrates: 45.2 g
• Fat: 28.5 g
• Fiber: 6 g
• Sodium: 880 mg
• Saturated Fat: 9.5 g
• Sugar: 4.8 g
• Cholesterol: 380 mg