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Crispy Potatoes with Green Beans & Eggs

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  35 Minutes
Total Time:  40 Minutes
  4 servings
This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.
1 cup  fresh or cooked green beans, cut into 1-inch pieces
2 tablespoons  extra-virgin olive oil
2 pounds  boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes
2 cloves  garlic, minced
1/8 teaspoon  crushed red pepper
1/2 teaspoon  salt
Freshly ground pepper to taste
4   large eggs
Pinch of  paprika (optional)
Crispy Potatoes with Green Beans & Eggs Recipe at
If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.

Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.

Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Breakfasts
 Veggie Skillet Dinners
 Rise 'n' Shine: Southern-Style Breakfasts
Nutrition Facts per Serving
Yield:   4 servings
Calories: 315
Fat. Total: 12g
Protein: 10g
Carbohydrates, Total: 42g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 212mg
Sodium: 371mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Lily, OH Reviewed: 04/19/2010
Delicious !!!
Really, Really, Really, good, I substitute asparagus for the green beans.
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