Leftover latke hash
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you find yourself with some leftover latkes, put them to good use—and stretch them a little farther—with this satisfying breakfast skillet. Chopped latkes combine with sautéed carrots, bell pepper, and scallion until lightly crisped, then eggs go in and cook until set. The finishing touches of Parmesan and dill elevate all the flavors.
Ingredients
Cooking spray
4 spray(s)
Canola oil
2 tsp
Shredded carrots
⅔ cup(s)
Yellow bell pepper
1 medium, cut into thin strips
Scallions
⅓ cup(s), chopped or sliced, chopped
Potato latkes
6 item(s), coarsely chopped
Kosher salt
¼ tsp
Egg
4 large egg(s)
Grated Parmesan cheese
2 Tbsp
Dill
1 Tbsp, chopped
Instructions
1
Coat a medium skillet with cooking spray and heat over medium. Add the oil to the pan and swirl to coat. Add the carrots and bell pepper; cook until softened, 3 to 4 minutes, stirring occasionally. Add the scallions and latkes; sprinkle with the salt. Cook until the latkes are slightly crispy, 3 to 4 minutes, stirring occasionally.
2
Make 4 indentations in the potato mixture and crack 1 egg into each. Cover and cook until the egg whites are set, 4 to 5 minutes, or to desired degree of doneness. Sprinkle evenly with the Parmesan and dill.
3
Serving size: about 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.