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Healthy Hash Brown Skillet Eggs Recipe

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Wednesday, October 17, 2018
Healthy Hash Brown Skillet Eggs PT2M PT12M PT14M Breafast eggs, healthy, breakfast, skillet, spinach
A healthy recipe to make skillet eggs with hash browns and spinach.

I've adapted this recipe from a few similar recipes I make. My main goal was to reduce fat and increase potassium intake. I wound up getting rid of the cheese that I would normally include as part of this easy breakfast recipe. Spinach was added for it's potassium among other things.

The healthy hash brown skillet eggs are very easy to make and quick enough to make every morning. Because they don't need a lot of attention.

Healthy Hash Brown Skillet Eggs

This recipe is for 1 serving in an 8" pan but you can also make it for more by increasing the ingredients and using a larger pan. A lid for the pan is essential. You can use any lid that will fit, I'm using a splatter shield I got from Aldi as a lid for my 8" pan. You can find a similar version on Amazon, the Cuisinart CTG-00-UL. For my small pan it acts as a lid. There are other universal lids you can use too if you don't have a lid that will work. I like ones that have glass so you can see how done the eggs are.

Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Yield: 1 Serving

Calories and Macros

Calories Carbs Fat Protein
416 31g 24g 20g

Ingredients

  • 3/4 cups frozen shredded hash browns
  • 1 cup raw spinach
  • 2 large eggs
  • 1 tablespoon vegetable oil 
  • 2 tablespoons Sriracha hot sauce
  • freshly ground pepper to taste
I don't add any salt here since between the frozen hash browns and the hot sauce I feel there's enough. You can also 1/2 an avocado for some extra potassium. It's very hard getting enough potassium in my diet.

Directions

  1. Heat skillet on medium heat for 2 minutes to get it up to temperature
  2. Add oil and distribute hash browns evenly over pan. Cover and cook for about 4 minutes or until bottom of potatoes are browned.
  3. Flip hash browns over and cover with spinach and cover with lid.
  4. Cook spinach covered for 2 minutes until slightly wilted.
  5. Crack 2 eggs on top of the spinach and replace lid. Cook for 2 minutes like this.
  6. After 2 minutes reduce the heat as low as you can make it, my stove has a simmer setting. Allow the eggs to cook until they've reached the desired level of doneness. In this dish I like them firm but just on the edge of runny which is about 3 more minutes or so.
  7. After eggs are done to your liking, season with black pepper and hot Sriracha hot sauce or the condiments of your choice.

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