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6 ratings

Sunny Side-Up Skillet With 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.

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
  • 6 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
Servings4
Calories Per Serving277
Total Fat19g30%
Sugar2gN/A
Saturated6g30%
Cholesterol259mg86%
Protein14g27%
Carbs12g4%
Vitamin A182µg20%
Vitamin B120.7µg11.9%
Vitamin B60.4mg17.6%
Vitamin C16mg26%
Vitamin D1µgN/A
Vitamin E1mg6%
Vitamin K11µg14%
Calcium55mg5%
Fiber2g9%
Folate (food)53µgN/A
Folate equivalent (total)53µg13%
Iron2mg11%
Magnesium29mg7%
Monounsaturated9gN/A
Niacin (B3)2mg10%
Phosphorus215mg31%
Polyunsaturated3gN/A
Potassium388mg11%
Riboflavin (B2)0.4mg21.2%
Sodium381mg16%
Thiamin (B1)0.2mg12.7%
Zinc2mg10%