Vegetable Hash & Fried Egg

• Vegetarian
• Gluten free

• Produce

  • 1 Chives
  • 1 Mushrooms
  • 1 Parsley
  • 1 Potatoes
  • 1 Red onion

• Refrigerated

  • 1 Eggs

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Butter
  • 1 White cheddar cheese, aged

Found on peelerspansandpeppers.com

Description

Ingredients

• Olive oil
• Potatoes
• Mushrooms
• Pepper
• Red onion
• Aged white cheddar cheese
• Butter
• Eggs
• Chives
• Parsley
• Salt
• Freshly ground black pepper

Directions

• Add olive oil to caste iron pan and set to medium-high heat. When oil is bubbling, add diced potatoes and cook until potatoes are starting to soften, stirring on occasion. Add sliced mushrooms and peppers to pan.  Continue to cook until softened and mushrooms are browned.  Continue to stir. Lower heat and add red onion.  Cook 3-4 more minutes. Meanwhile, fry 4 eggs in a separate pan in butter. Remove hash from heat (when potatoes are soft) and top with diced aged white cheddar. Place hash under (medium) broiler  for 2-3 minutes to melt cheese. Divide between four serving plates, place one egg on top of hash. Sprinkle with fresh minced chives and parsley and adjust seasoning (salt & pepper). Serve immediately.

Nutrition