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Eggs & Hash Brown Skillet

Eggs and Hash Brown Skillet
Surprise your family with this delicious stove-top "baked" eggs dish for a special breakfast or easy dinner.
Prep Time:  10 minutes
Cook Time:  25-30 minutes
Servings:  4 to 6 servings

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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

Directions

Step 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.
Step 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.
Step 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.
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Nutrition 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

Vitamin C: 19.5 mg
Vitamin E: 2.1 IU
Trans Fat: 0 g
Sugars: 5.3 g
Potassium: 607.2 mg
Magnesium: 35.8 mg
Selenium: 23.7 mcg
Phosphorus: 221 mg
Vitamin B12: 1 mcg
Vitamin K: 10.3 mcg
Vitamin B6: 0.4 mg
Copper: 0.2 mg
Vitamin B1 - Thiamin: 0.2 mg
Manganese: 0.3 mg
Zinc: 1.4 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 4.1 mg
Omega 3: 0.2 g
Omega 6: 2 g

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