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Egg; Bean & Potato Hash

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  Butter/Margarine 1 Tablespoon
  Thin skinned potatoes 1 Pound, cut into 1/4 inch cubes (455 Gram)
  Red onion 1 Small, cut into thin slivers
  Chili powder 1 Teaspoon
  Canned red kidney beans 15 Ounce, drained and rinsed (1 Can, 430 Gram)
  Tomato 1 Large, chopped
  Chopped fresh sage 3⁄4 Teaspoon
  Eggs 4 Large
  Lightly packed cilantro leaves 1⁄3 Cup (5.33 tbs) (15 Gram)
  Non-fat sour cream 180 Milliliter (3/4 Cup)

1. Melt butter in a wide nonstick frying pan or wok over medium-high heat. Add potatoes, onion, chili powder, and 1/4 cup (60 ml) water. Stir-fry until potatoes are tinged with brown and tender (about 15 minutes; do not scorch). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry.
2. Add beans, tomato, sage, and 2 tablespoons (30 ml) water to pan. Stir-fry gently until heated through, scraping any browned bits free from pan bottom. With a spoon, make 4 depressions in potato mixture; carefully break an egg into each depression. Reduce heat to low, cover, and cook until egg yolks are set to your liking (about 15 minutes for firm but moist yolks). Sprinkle with cilantro and top with sour cream

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Egg; Bean & Potato Hash Recipe