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Nutrition Facts
Serving Size 172 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 215 mg 72%
Sodium 110 mg 5%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 20 g
Vitamin A 6% Iron 15%
Vitamin C 8% Calcium 4%
*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.
Skillet Hash and Eggs
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3/4 Lb extra lean ground beef
2 Yukon Gold potatoes, diced
1/2 cup(s) white onion, finely diced
1/4 Tsp garlic powder
1/4 Tsp paprika
1 Tsp black pepper
6 eggs
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Instructions

1
Place a large cast iron skill over medium-high heat.
2
Add ground beef, breaking up with a fork, and cook until browned.
3
Add potatoes, onions and seasonings, and cook, stirring occasionally, until potatoes are tender.
4
Preheat oven to 375°F.
5
Using a spoon, make 6 indentions in the hash, leaving a bit of hash in the bottom of each hole to prevent egg from sticking. Crack one egg into each divot.
6
Place skillet in oven and bake until egg whites are cooked and yolks are at desired doneness.

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