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Rosemary Hash Browns with Scrambled Eggs

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Recipe

Great recipe.

 

Yield

4 servings

Prep

5 min

Cook

25 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 ½ pounds hash brown potatoes
*
1 tablespoon olive oil
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1 large onions
finely diced
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1 teaspoon rosemary leaves
crushed dried
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4 tablespoons milk, low-fat
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8 large eggs
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1 dash salt
to taste
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1 dash black pepper
to taste
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1 x nonstick cooking spray
plain or butter flavored
*

Ingredients

Amount Measure Ingredient Features
1.1 kg hash brown potatoes
*
15 ml olive oil
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1 large onions
finely diced
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5 ml rosemary leaves
crushed dried
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6E+1 ml milk, low-fat
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8 large eggs
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1 dash salt
to taste
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1 dash black pepper
to taste
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1 x nonstick cooking spray
plain or butter flavored
*

Directions

Heat olive oil in large nonstick skillet over medium heat and cook onions 5 minutes.

Stir in potatoes, rosemary, salt and pepper; cook about 20 minutes, stirring often until potatoes are golden brown but still soft.

Transfer to one end of a medium serving platter.

Wipe out the skillet and spray with nonstick spray.

Beat the eggs with the milk and lightly scramble over medium heat, do not overcook.

Transfer scrambled eggs to the other end of the serving dish with the potatoes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 19162% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 424mg 141%
Sodium 148mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 27g
Vitamin A 10% Vitamin C 5%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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