Name: Mediterranean egg and potato hash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, diced into 1/2-inch pieces; 1 tsp extra virgin olive oil; 1/3 cup red onion, diced; 1/2 green bell pepper, diced; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1 large egg; 4 large egg whites; 3 tbsp feta cheese, crumbled; 1 tbsp water

Nutrition

Per serving

422 calories

Protein: 29g; 27% of calories
Carbs: 39g; 37% of calories
Fat: 17g; 36% of calories

Instructions

Prep 10 min · Cook 15 min

Heat the olive oil in a nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, for 10 minutes until they begin to soften and brown.
Stir in the red onion, green bell pepper, garlic powder, dried basil, salt, and black pepper. Add the water and cover with a lid. Cook for 5 minutes until the vegetables are tender.
Push the vegetables to one side of the pan. Pour the egg whites into the empty space and cook for 2 minutes, stirring the whites constantly until they are set and opaque. Stir the cooked whites into the potato mixture and flatten it back into a single layer.
Make a small well in the center of the hash. Crack the whole egg into the well and sprinkle the feta over the top of the entire pan. Cover the skillet and cook for 3 to 4 minutes until the egg white is set but the yolk is still soft. Done when whites set and the yolk still soft.

Nutrition

Ingredients

Instructions

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