print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Egg Breakfast Hash

0
Average: 0 (0 votes)
(0 votes)
Egg Breakfast Hash
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
558
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie558 kcal(27 %)
Protein21.12 g(22 %)
Fat34.91 g(30 %)
Carbohydrates46.32 g(31 %)
Sugar added0 g(0 %)
Roughage6.15 g(21 %)
Vitamin A369.66 mg(46,208 %)
Vitamin D3.17 μg(16 %)
Vitamin E10.13 mg(84 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.53 mg(48 %)
Niacin4 mg(33 %)
Vitamin B₆0.49 mg(35 %)
Folate111.56 μg(37 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂2.31 μg(77 %)
Vitamin C91.11 mg(96 %)
Potassium1,278 mg(32 %)
Calcium342.53 mg(34 %)
Magnesium53.21 mg(18 %)
Iron2.08 mg(14 %)
Iodine91.34 μg(46 %)
Zinc1.3 mg(16 %)
Saturated fatty acids12.25 g
Cholesterol306.11 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6
large potatoes (peeled)
4 tablespoons
2 tablespoons
1
onion (finely chopped)
1
red pepper (seeds removed and finely chopped)
1
pepper (seeds removed and finely chopped)
6
eggs (beaten)
1 cup
grated Cheese
tomatoes (to garnish)
parsley (to garnish)

Preparation steps

1.
Boil the potatoes in a large pan of boiling water until just tender. Drain well, let cool a little then grate.
2.
Heat the oil in a large frying pan and gently fry the onion until soft but not brown. Add the potatoes and peppers and fry until the potatoes are lightly browned, stirring from time to time.
3.
Season the eggs with plenty of salt and pepper then add to the pan with the cheese. Cook for 5 minutes, stirring all the time, or until the eggs are cooked.
4.
Season with a little more pepper and serve garnished with the tomatoes and parsley sprigs.