Dice the red potatoes to small cubes, and fry to get a crisp edge. Spice to taste, e.g. salt / pepper / thyme.
Remove the remaining stalk from each brussel sprout, and slice thin lengthwise (getting small bit of base / tougher area neat stalk in each slice.) Fry the brussel sprouts, adding what is available; mushrooms, peppers, tomatoes. Spice to taste, e.g. salt / pepper / dill.
Poach eggs and serve over hash. Garnish with scallions and avocado.
Have fun, this is a good meal to experiment with leftovers.
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 59 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 9.8mg||3 %|
|Sodium 300.4mg||10 %|
|Potassium 1822.9mg||48 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 45.5g|
|Protein 16.3g||23 %|
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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.
Calories per serving: 324
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