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Shredded Potatoes, Tomatoes and Egg

Shredded potatoes, roasted tomato sauce and a whole egg, pan-baked until egg is just set.

Yield: 1 serving
Print Recipe

INSTRUCTIONS

  • 1. Refresh Hashbrowns according to instructions.
  • 2. Heat grill or sauté pan, add oil. Add hashbrowns and cook until they begin to brown, about 3 min.
  • 3. Stir in sauce and crack egg in center of potatoes, season with salt and pepper. Cover and cook until egg is just set, about 4 min. Plate and serve.

NUTRITIONAL INFORMATION

Serving Size 0.5 cup

Amount Per Serving
Calories 340 Calories from Fat 0
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2.5g 12%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 1170mg 49%
Total Carbohydrate 32g 11%
Dietary Fiber 3g 0%
Sugars 4g
Protein 10g
Vitamin A 10mg 0%
Vitamin C 26mg 0%
Calcium 4mg 0%
Iron 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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