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)
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 the oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread the potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15-20 minutes for raw potatoes, 10-12 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, 3-5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
315 calories; 12g total fat; 3g total saturated fat; 212mg cholesterol; 371mg sodium; 42g carbohydrates; 5g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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