Hash Browns With
Green Bean and Egg Casserole

Hash browns with green bean and egg casserole is a meal all in one skillet with a cooking time of less than 30 minutes, this recipe helps on those nights when dinner must be on the table fast. With a salad as a side dish, the whole meal can be ready in almost no time at all.

(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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