Crispy Potato and Herb-Scrambled Egg Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato and Herb-Scrambled Egg Hash

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Herb-Scrambled Egg Hash

Enjoy a hearty, rustic hash featuring crispy diced potato tossed with perfectly scrambled eggs infused with fresh herbs. This dish delivers a satisfying crunch, vibrant vegetable notes, and the comforting flavor of home-cooked eggs, making it adaptable for any meal of the day.

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NUTRITION

526kcal
Protein
36.2g
Fat
25.1g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 egg Whites

1 medium Russet Potato

1 medium Red Bell Pepper

1 small Yellow Onion

2 tbsp Fresh Parsley

2 tbsp Fresh Chives

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and dice the potato into small cubes. For extra crispiness, parboil the cubes for about 5 minutes, drain well, then pat dry with a paper towel.

  • 2

    Dice the red bell pepper and thinly slice the yellow onion.

  • 3

    In a bowl, whisk together the 4 whole eggs and 2 egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat the teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced potato and cook until edges begin to crisp, about 8-10 minutes, stirring occasionally.

  • 5

    Add in the bell pepper and onion. Sauté until they soften, about 3-4 minutes.

  • 6

    Pour the egg mixture over the cooked vegetables and gently stir, allowing the eggs to form soft curds. Sprinkle in the chopped fresh parsley and chives.

  • 7

    Continue gently stirring until the eggs are just set and the hash is warm throughout. Adjust salt and pepper to taste before serving.

Crispy Potato and Herb-Scrambled Egg Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Potato and Herb-Scrambled Egg Hash

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Herb-Scrambled Egg Hash

Enjoy a hearty, rustic hash featuring crispy diced potato tossed with perfectly scrambled eggs infused with fresh herbs. This dish delivers a satisfying crunch, vibrant vegetable notes, and the comforting flavor of home-cooked eggs, making it adaptable for any meal of the day.

NUTRITION

526kcal
Protein
36.2g
Fat
25.1g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 egg Whites

1 medium Russet Potato

1 medium Red Bell Pepper

1 small Yellow Onion

2 tbsp Fresh Parsley

2 tbsp Fresh Chives

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and dice the potato into small cubes. For extra crispiness, parboil the cubes for about 5 minutes, drain well, then pat dry with a paper towel.

  • 2

    Dice the red bell pepper and thinly slice the yellow onion.

  • 3

    In a bowl, whisk together the 4 whole eggs and 2 egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat the teaspoon of olive oil in a non-stick skillet over medium heat. Add the diced potato and cook until edges begin to crisp, about 8-10 minutes, stirring occasionally.

  • 5

    Add in the bell pepper and onion. Sauté until they soften, about 3-4 minutes.

  • 6

    Pour the egg mixture over the cooked vegetables and gently stir, allowing the eggs to form soft curds. Sprinkle in the chopped fresh parsley and chives.

  • 7

    Continue gently stirring until the eggs are just set and the hash is warm throughout. Adjust salt and pepper to taste before serving.