Hash Browns With
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(corn, dairy, dye, gluten, peanut, soy, tree nut free)
- 1 cup green beans, fresh, frozen or canned
- 2 T. extra virgin olive oil
- 5 cups cubed par-boiled potatoes
- 2 cloves garlic
- 1/8 tsp. crushed red pepper
- 1/2 tsp. salt
- Dash black pepper
- 4 large eggs
- 1 pinch paprika
- shredded Parmesan cheese or blend of your choice (omit for dairyfree or substitute soy blend if you desire)
For preparation of green beans: if using fresh- snap and cook in boiling water for about 4-5 minutes. Drain and place under cold water to remove heat.For canned- drain and rinse in water to remove excess salt water. Frozen- use as is from the freezer.
Heat oil in a large oven-proof skillet until warm. Add the hash browns into a flat layer and cook approximately 10-12 minutes till browned, stirring occasionally. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
Make 4 depressions on top of potatoes and crack an egg into each depression on top of vegetables, spacing evenly.
Cover and cook over medium heat until eggs are set, usually 3-5 minutes. Sprinkle with paprika and shredded cheese, cover, and let cook until cheese is melted, approximately 1-2 minutes.
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