Try this Peppery Potato Hash recipe, or contribute your own.

Still searching for what to cook ?

Name: Peppery Potato Hash
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 lg Eggs; 1 tb olive oil; Salt and pepper to taste; 2 tb Fresh Parsley; Chopped or; 1 tb Fresh Oregano; Chopped; 1/2 c Low Fat Parmesan Cheese;; 1 cn (14 1/2-oz) Diced tomatoes; 2 1/2 lb Greens; Kale; Collards or; 3 Garlic minced; 1/4 ts Crushed red pepper; 1 1/2 lb Potatoes; Scrubbed & Cut

Find the most delicious recipes here

INGREDIENTS

4 lg Eggs
1 tb olive oil
Salt and pepper to taste
2 tb Fresh Parsley; Chopped or
1 tb Fresh Oregano; Chopped
1/2 c Low Fat Parmesan Cheese;
1 cn (14 1/2-oz) Diced tomatoes
2 1/2 lb Greens; Kale; Collards or
3 Garlic ; minced
1/4 ts Crushed red pepper
1 1/2 lb Potatoes; Scrubbed & Cut

Servings

INSTRUCTIONS

Back in the good old days when the morning chores were completed and there was a break in the duties of the day, a hearty breakfast would be served to keep the day moving and refresh the laborer until lunch-time. Todays recipe from The Cook & Kitchen Staff does not have to be served for breakfast. It makes a fantastic stand alone lunch or hearty side-serving for a big brunch. This recipe contains 365 calories per serving with 11 grams of fat, so it barely makes it into our On the Lighter Side of Cooking theme. If youre on a carbo-rich diet, its a great little recipe with 52 grams of carbohydrates per serving. Prepare potatoes in a large pot of boiling, lightly salted water until half-cooked, approximately 10-minutes. Remove potatoes from pot with a slotted spoon and set aside. Keep water boiling for the greens. Meanwhile, wash and clean the greens and remove any tough stems. Stack leaves of greens on a cutting board and coarsely chop. Quantity will be approximately 16 cups of chopped greens, loosely packed. Add greens to boiling water and cook until nearly tender. Recommended time to cook is 3-minutes for chard and 10-minutes for kale or tougher greens with thicker stems. Drain partially cooked greens in a colander. Heat oil in a large non-stick skillet over medium heat. Add garlic and red pepper, cook, stirring occasionally for about 1-minute. Add reserved potatoes and cook, stirring occasionally until they start to brown, approximately 5-10 minutes. Add tomatoes and greens. Cook, tossing gently, until heated through, about 5-minutes. Season with salt and pepper. Reduce heat to low. Make 4 equal sections in the potato hash and break an egg into the indented center of each section. Cover Skillet and cook until eggs are set, approximately 5-minutes. Sprinkle with cheese and parsley (or oregano) and serve immediately. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff on Jan 13, 1998

NOTES

Alert editor

Peppery Potato Hash

4 lg Eggs
1 tb olive oil
 Salt and pepper to taste
2 tb Fresh Parsley; Chopped or
1 tb Fresh Oregano; Chopped
1/2 c Low Fat Parmesan Cheese;
1 cn (14 1/2-oz) Diced tomatoes
2 1/2 lb Greens; Kale; Collards or
3 Garlic minced
1/4 ts Crushed red pepper
1 1/2 lb Potatoes; Scrubbed & Cut

Back in the good old days when the morning chores were completed and there  was a break in the duties of the day, a hearty breakfast would be served to  keep the day moving and refresh the laborer until lunch-time. Todays  recipe from The Cook & Kitchen Staff does not have to be served for  breakfast. It makes a fantastic stand alone lunch or hearty side-serving  for a big brunch.    This recipe contains 365 calories per serving with 11 grams of fat, so it  barely makes it into our On the Lighter Side of Cooking theme. If youre on  a carbo-rich diet, its a great little recipe with 52 grams of  carbohydrates per serving.    Prepare potatoes in a large pot of boiling, lightly salted water until  half-cooked, approximately 10-minutes. Remove potatoes from pot with a  slotted spoon and set aside. Keep water boiling for the greens.    Meanwhile, wash and clean the greens and remove any tough stems. Stack  leaves of greens on a cutting board and coarsely chop. Quantity will be  approximately 16 cups of chopped greens, loosely packed. Add greens to  boiling water and cook until nearly tender. Recommended time to cook is  3-minutes for chard and 10-minutes for kale or tougher greens with thicker  stems. Drain partially cooked greens in a colander.    Heat oil in a large non-stick skillet over medium heat. Add garlic and red  pepper, cook, stirring occasionally for about 1-minute. Add reserved  potatoes and cook, stirring occasionally until they start to brown,  approximately 5-10 minutes. Add tomatoes and greens. Cook, tossing gently,  until heated through, about 5-minutes. Season with salt and pepper.    Reduce heat to low. Make 4 equal sections in the potato hash and break an  egg into the indented center of each section. Cover Skillet and cook until  eggs are set, approximately 5-minutes. Sprinkle with cheese and parsley (or  oregano) and serve immediately.    Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff  <owner-dailyrecipe@recipe-a-day.com> on Jan 13, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (707g)
Recipe Makes: 4 Servings

Calories: 369
Calories from Fat: 232 (63%)

Amt Per Serving		% DV

	Total Fat 25.7g	34 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 3.5g
Cholesterol 1057.5mg		325 %
Sodium 389.2mg		13 %
Potassium 346.3mg		9 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.7g
Protein 31.6g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 369

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe