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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 servingFEATURED FOOD
INGREDIENTS
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1 cupGolden Grill® Hashbrowns, refreshed
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1 eachEgg
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1 TbspCanola oil
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0.25 tspSalt, kosher
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2 ozRoasted tomato sauce
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0.25 tspFreshly ground pepper
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 | ||
* 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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