Poached Eggs over Veggie Hash
Savory eggs, with veggie hash. It is packed with protein, healthy fats, veggies and carbs.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
Servings: 4
Ingredients:
» 2 Cups hash browns (Easy prep hash browns in a carton)
» ½ Medium Bell pepper
» ½ Medium zucchini
» 8 Medium eggs
» 1 Tbsp apple cider vinegar
» 1 Green onion
» ½ tsp Garlic powder
» ¼ tsp Cumin powder
» ¼ tsp Black pepper
» 2 tsp Hemp seeds (optional)
» Salsa (optional)
Directions:
If you have a kettle heat up as much water that can go in it. Or heat up a pot of water. Add water to hash browns if using easy prep hash browns. Let is stand for 12 minutes, while the hash browns are sitting chop up veggies.
Once the hash browns have 2 minutes left, heat up a pan with 1 Tbsp of extra virgin olive oil on medium heat. Once heated and hash browns are done add hash browns and seasonings to pan mix and let cook for 3 minutes. While hash browns are cooking get a small pot and add the cider vinegar and water. Get the water to a low boil, add two eggs and cook for 3 minutes.
Add veggies to hash browns and flip and cook on the other side for about 3 minutes. Cook hash browns till slightly crispy.
Use a slotted spoon to take eggs out when done. Once eggs are done put ½ cup of hash browns in a bowl and add 2 eggs on top. Put hemp seeds and salsa on top if you want.
Cook 2 more eggs for 3 minutes after the first batch is done and keep repeating that till all eggs are done.
Cooking Tips:
If you do not want to use the easy prep hash browns, use frozen hash browns.
If you want to cook all the eggs at, once get a big pot and add 2 Tbsp of apple cider and get pot to a low boil and add eggs cook for 3 minutes.
To get more veggies chop up some spinach and place in the bottom of the bowl before adding the hash browns and eggs.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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