Hash and Eggs
3
Points®
Total time: 1 hr 6 min • Prep: 15 min • Cook: 51 min • Serves: 4 • Difficulty: Easy
Looking for a breakfast that'll keep you satisfied? Fuel up with our hash and eggs made healthier with turkey pastrami and just a touch of oil.
Ingredients
Olive oil cooking spray
2 spray(s)
Yukon gold potato
4 medium, cut into bite-sized pieces
Onion
1½ cup(s), thinly sliced
Roasted red peppers (packed in water)
1½ cup(s), water-packed, thinly sliced
Turkey pastrami
⅓ pound(s), coarsely chopped
Cherry tomatoes
½ cup(s), or grape tomatoes
Table salt
1 tsp(s), or less to taste
Black pepper
1 pinch(es), freshly ground, or less to taste
Rosemary
½ tsp(s), or thyme, fresh, minced
Olive oil
1 tbsp(s)
Raw egg
4 large
Instructions
1
Preheat oven to 450°F. Coat a 9- X 13-inch oven-proof dish or pan with cooking spray.
2
Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.
3
Combine potatoes, onions, roasted peppers, pastrami, tomatoes, salt, black pepper and rosemary (or thyme) in prepared dish; toss with oil. Bake to desired doneness, rotating dish once or twice during cooking, about 30 to 45 minutes.
4
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat; cook eggs sunny side up. Yields 1 egg and about 3/4 cup of hash per serving.
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