YOUR SOLIN GENERATED RECIPE
Golden Cheesy Egg and Potato Hash
Sautéed Yukon Gold potatoes and peppers tossed with protein-packed eggs and melted sharp cheddar for a savory, golden breakfast that satisfies.
INGREDIENTS
0.75 medium Yukon Gold potato
2 large eggs
0.75 cup liquid egg whites
1 oz sharp cheddar cheese
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp fresh chives
PREPARATION
Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Stir in the diced red bell pepper and yellow onion, cooking for another 3-4 minutes until the vegetables have softened.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and smoked paprika.
Pour the egg mixture over the potato and vegetable hash, stirring gently to combine.
Cook for 2-3 minutes until the eggs are just set, then sprinkle the shredded sharp cheddar cheese over the top.
Cover the pan for 1 minute to allow the cheese to melt into a gooey layer.
Garnish with fresh chives and serve immediately.