Crispy Potatoes with Green Beans & Eggs

Category Breakfast Items Yield 4 servings Prep Time min Cook Time min Ready Time 40 min

Ingredients

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1 cup fresh green beans, cut into 1 inch pieces Click to add to your shopping list
2 tbsp EVOO (Extra Virgin Olive Oil) Click to add to your shopping list
2 lbs potatoes, peeled and cut into 1/2 inch cubes Click to add to your shopping list
2 garlic cloves, minced Click to add to your shopping list
1/8 tsp crushed red pepper Click to add to your shopping list
1/2 tsp salt Click to add to your shopping list
Ground black pepper, to taste Click to add to your shopping list
4 large eggs Click to add to your shopping list
Pinch of paprika Click to add to your shopping list

Instructions

If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.

Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.

Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Nutrition Information

Calories - 315
Fat - 12 g
Saturated Fat - 3 g
Monounsaturated Fat - 7 g
Cholesterol - 212 mg
Carbohydrates - 42 g
Protein - 10 g
Fiber - 5 g
Sodium - 371 mg
Potassium - 780 mg