Sunny Side-Up Skillet With Spring Vegetable Hash

Try this easy one-pan recipe for breakfast
Sunny Side-Up Skillet With Spring Vegetable Hash

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Sunny Side-Up Skillet With Spring Vegetable Hash

Make a hash with tender new potatoes, pungent spring garlic, and sweet peas. Then, top your vibrant vegetable base with farm fresh eggs for a sunny side up morning fix.

4
Servings
337
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Pound  bacon, cut into lardons
  • 1/2  Tablespoon  olive oil
  • 1  Cup  potatoes, diced
  • 1/4  Cup  carrots, diced
  • 1/4  Cup  leeks, diced
  • 1/2  Cup  peas
  • eggs
  • Salt and pepper, to taste
  • Parsley, for garnish

Directions

Heat a large skillet over medium-high heat. Sauté the bacon, rendering the fat until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon, and set aside to drain on paper towels. Add olive oil to the pan. Sauté the potatoes, carrots and leeks to the pan, and cook in the bacon fat and olive oil until softened, about 3 to 4 minutes. Add the peas and cook for a minute or 2 more. Crack the eggs over top of the vegetables. Sprinkle with salt and pepper, and cover with a lid. Reduce the heat to medium-low. Cook the eggs until the whites are set, about 10 to 15 minutes. Remove the lid, turn off the flame, and garnish with the cooked bacon and parsley.

Nutritional Facts

Total Fat
31g
44%
Sugar
4g
4%
Saturated Fat
13g
54%
Cholesterol
34mg
11%
Carbohydrate, by difference
10g
8%
Protein
4g
9%
Vitamin A, RAE
100µg
14%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
21mg
2%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
10µg
0%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
21mg
3%
Selenium, Se
1µg
2%
Sodium, Na
189mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
43g
2%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.