Hash and Eggs

By Roni84

PointsPlus™ Value: 8

Looking for a breakfast that'll keep you satisfied? Fuel up with our hash and eggs made healthier with turkey pastrami and just a touch of oil.

Ingredients

• 2 spray(s) olive oil cooking spray
• 4 medium uncooked Yukon Gold potato(es), cut into bite-sized pieces
• 1 1/2 cup(s) onion(s), thinly sliced
• 1 1/2 cup(s) roasted red peppers, water-packed, thinly sliced
• 1/3 pound(s) turkey pastrami, coarsely chopped
• 1/2 cup(s) cherry tomato(es), or grape tomatoes
• 1 tsp table salt, or less to taste
• 1 tsp black pepper, freshly ground, or less to taste
• 1/2 tsp rosemary, or thyme, fresh, minced
• 1 Tbsp olive oil
• 4 large egg(s)

Details

Servings 4
Preparation time 15mins
Cooking time 66mins

Preparation

Step 1

Preheat oven to 450°F. Coat a 9- X 13-inch oven-proof dish or pan with cooking spray.

Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.

Combine potatoes, onions, roasted peppers, pastrami, tomatoes, salt, black pepper and rosemary (or thyme) in prepared dish; toss with oil. Bake to desired doneness, rotating dish once or twice during cooking, about 30 to 45 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat; cook eggs sunny side up. Yields 1 egg and about 3/4 cup of hash per serving.