Hash and eggs
6
Points®
Total Time
1 hr 6 min
Prep
15 min
Cook
51 min
Serves
4
Difficulty
Easy
A healthier take on a breakfast classic, this hash and eggs is a hearty choice to start the day. Using turkey pastrami instead of the traditional beef yields a lighter version of the dish. While we opted for roasted red peppers, onions, and fresh cherry tomatoes, this is the type of breakfast you can easily customize to fit your palette. Freshly diced green or red bell peppers or chopped green onions would be excellent substitutes for the tomatoes and roasted red peppers. If you’d like additional spice, stir in chopped jalapeños and a dash of cayenne pepper. You can also try a different take on the eggs, such as scrambling or poaching.
Ingredients
Olive oil cooking spray
2 spray(s)
Uncooked Yukon gold potato
4 medium, cut into bite-sized pieces
Onion
1½ cup(s), chopped, 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, or less to taste
Black pepper
1 tsp, freshly ground, or less to taste
Rosemary
½ tsp, or thyme, fresh, minced
Olive oil
1 Tbsp
Egg
4 large egg(s)