Eggs & Hash Brown Skillet

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  • Ingredients
    1/2 cup chopped onion
    1 tsp. vegetable oil
    1/4 cup water
    2 tsp. instant chicken bouillon
    2 cups coarsely shredded carrots (about 2 large)
    2 cups frozen Western-style hash brown potatoes (about 6 oz.)
    2 cups coarsely shredded zucchini
    1-1/2 tsp. dried dill weed
    6 EGGS

    Yields: 4 to 6 servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin A and Choline

    Good Source: Dietary Fiber, Vitamin D, Folate and Iron

    Calories: 197

    Total Fat: 9 g
    Saturated fat: 3 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

    Cholesterol: 279 mg
    Sodium: 347 mg
    Carbohydrates: 18 g
    Dietary Fiber: 3 g
    Protein: 12 g
    Vitamin A: 9739.7 IU
    Vitamin D: 61.5 IU
    Folate: 66.4 mcg
    Calcium: 87.9 mg
    Iron: 2.4 mg
    Choline: 201.4 mg


  1. SAUTÉ onion in oil in large nonstick skillet over medium heat until tender, 3 to 5 minutes. ADD water and bouillon; stir until bouillon is dissolved. ADD carrots, potatoes, zucchini and dill; mix well.

  2. COOK, covered, over medium heat until heated through, about 10 minutes. PRESS 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.

  3. BREAK AND SLIP an egg into each indentation. COOK, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8 to 10 minutes.

Insider Info

Surprise your family with this delicious stove-top “baked” eggs dish for a special breakfast or easy dinner.