Confetti Hash Browns and Eggs

33g CARB

Serves 4

total 30 min.

• 2 tsp. olive oil
• 1 cup chopped onion
• 2 cups chopped red, orange, green, and/or yellow sweet peppers
• 1 cup finely chopped broccoli
• 2½ cups frozen diced hash brown potatoes, thawed
• 1 tsp. snipped fresh thyme
• 1 tsp. Worcestershire sauce
• ½ tsp. salt
• ¼ tsp. black pepper
• Dash hot pepper sauce
• 4 eggs

1. In a 10-inch nonstick skillet heat oil over medium. Add onion; cook 2 minutes. Add sweet peppers and broccoli; cook about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in the next six ingredients (through hot pepper sauce). Cook, covered, over medium about 12 minutes or just until potatoes are tender and golden, stirring occasionally.

2. Using a large spoon, make four indentations in potato mixture. Break an egg into each indentation. Cook, covered, 4 to 5 minutes more or until whites are completely set.

PER SERVING (¾ cup hash browns + 1 egg each) cal 240, fat 8 g (2 g sat. fat), chol 186 mg, sodium 417 mg, carb 33 g (4 g fiber, 4 g sugars), pro 11 g

GOOD FOR YOU

Hash browns don’t need cheese to be loaded. These are packed with a rainbow of veggies.