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Nutrition Facts
Serving Size 169 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 140 mg 6%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 3 g
Vitamin A 10% Iron 4%
Vitamin C 90% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shishito Pepper Hash
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

4 Tbsp extra virgin olive oil, divided
3 cup(s) Shishito peppers, stems removed & roughly chopped
2 Lb fingerling potatoes, diced
1/4 cup(s) green onions, chopped small
1/2 Tsp kosher salt
1 Tbsp fresh garlic
1/4 cup(s) fresh Italian parsley, chopped
2 large eggs
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Preheat a non-stick skillet on medium. Add 2 tablespoons olive oil and heat.
Add Shishito peppers, potatoes and green onions to hot oil. Stir fry with a pinch of salt until potatoes start to brown and soften.
Lower heat, add garlic and parsley, and continue to stir-fry until garlic is slightly tanned.
Once peppers are nicely blistered and potatoes are cooked, remove to a plate to rest while eggs cook.
To the same skillet add remaining olive oil and heat. For perfect sunny side up eggs, crack eggs into a small bowl (so yolks won't break when added to hot pan). Place eggs gently in oil and cook until white is set and fully cooked but yolk is still runny.
Slide eggs gently over top of hash and season with more salt as needed to taste. Cut eggs and let yolk run into the hash.


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