Florentine Hash Skillet

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Florentine Hash Skillet

EatingWell Magazine 

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

Ingredients 1 serving 

  • 1 teaspoon extra-virgin olive oil
  • ½ cup frozen hash browns or precooked shredded potatoes (see Note)
  • ½ cup frozen chopped spinach or fresh spinach (or try a different green like kale)
  • 1 large egg
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 2 tablespoons shredded sharp Cheddar cheese

Preparation: Active 10 min. Ready in 10 min.

  1. 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.

 

Nutrition information

  • Per serving: 226 calories; 15 g fat (5 g sat); 3 g fiber; 11 g carbohydrates; 14 g protein; 140 mcg folate; 200 mg cholesterol; 1 g sugars; 0 g added sugars; 9,557 IU vitamin A; 9 mg vitamin C; 225 mg calcium; 3 mg iron; 370 mg sodium; 352 mg potassium 
  • Nutrition Bonus: Vitamin A (191% daily value), Folate (35% dv), Calcium (22% dv) 
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 vegetable, 1½ medium-fat meat, 1 fat
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Jim Bohs