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Photo of Hash and Eggs by WW

Hash and Eggs

5
Points® value
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.

Notes

If you like spice, add chopped jalapeño to the hash. You can omit the tomatoes or add some green or red peppers, and scallions, too.

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