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Eggs & Hash Brown Skillet

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Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Makes: 4 to 6 servings

What You Need

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

Here’s How

  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.

Enjoy

    • No need to heat the oven for these stovetop "baked" eggs. Serve for a special family breakfast or an easy weeknight supper.

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      Nutrition Information

      Per Serving

      Excellent Source: protein, vitamin A and choline

      Good Source: fiber, folate and iron

      calories: 196
      total fat: 9g
      saturated fat: 3g
      polyunsaturated fat: 2g
      monounsaturated fat: 3g
      cholesterol: 317mg
      sodium: 347mg
      carbohydrates: 18g
      dietary fiber: 3g
      protein: 12g
      vitamin A: 9,757.7IU
      vitamin D: 26.2IU
      folate: 69.5mcg
      calcium: 85.1mg
      iron: 2.4mg
      choline: 201.4mg

      vitamin C: 18.9mg
      vitamin E: 2.1IU
      trans fat: 0g
      sugars: 5.3g
      potassium: 604.8mg
      magnesium: 35.2mg
      selenium: 24.5mcg
      phosphorus: 215.5mg
      vitamin B12: 1.0mcg
      vitamin K: 10.2mcg
      vitamin B6: .4mg
      copper: .2mg
      vitamin B1 - thiamin: .2mg
      manganese: .3mg
      zinc: 1.3mg
      vitamin B2 - riboflavin: .5mg
      vitamin B3 - niacin: 1.7mg
      omega 3: .1g
      omega 6: 1.8g