• April 20, 2012
  • Katlin Owens

Florentine Hash Skillet

Source: Eating Well

Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese. Serves 1.

1 teaspoon extra-virgin olive oil
1/2 cup frozen hash browns or precooked shredded potatoes (see Note)
1/2 cup frozen chopped spinach
1 large egg
Pinch of salt
Pinch of freshly ground pepper
2 tablespoons shredded sharp Cheddar cheese

Heat oil in a small nonstick skillet over medium heat. Layer hash browns and spinach into the pan. Crack egg on top and sprinkle with salt, pepper and cheese. Cover, reduce heat to medium-low and cook until the hash browns are starting to brown on the bottom, the egg is set and the cheese is melted, 4 to 7 minutes.

Ingredient note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Per serving: 226 calories; 15 g fat ( 5 g sat , 7 g mono ); 226 mg cholesterol; 12 g carbohydrates; 9 g added sugars; 13 g protein; 3 g fiber; 374 mg sodium; 352 mg potassium.

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