Food Recipes Potato, Egg, and Avocado Hash 3.5 (110) 2 Reviews Hold the toast this a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser. By Heath Goldman Heath Goldman Heath Goldman is a trained chef, recipe developer, and writer. Real Simple's Editorial Guidelines Updated on September 21, 2017 Rate PRINT Share Hands On Time: 25 mins Total Time: 25 mins Yield: 4 Jump to Nutrition Facts Ingredients ¾ pound new potatoes, cut into ½-inch pieces 2 tablespoons extra-virgin olive oil 2 small red peppers (such as Fresno), thinly sliced 1 ½ teaspoons kosher salt 1 teaspoon black pepper 1 bunch scallions, thinly sliced 4 eggs 2 ripe avocados, chopped 2 tablespoons fresh lime juice ½ cup chopped fresh cilantro Directions Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes. Heat the oil in the skillet over medium. Add the potatoes, red peppers, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden, 5 minutes. Stir in the scallions. Make 4 wells in the mixture with the back of a wooden spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes. Top with the avocados, lime juice, and cilantro. Jen Causey Nutrition Facts (per serving) 369 Calories 27g Fat 27g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 369 % Daily Value * Total Fat 27g 35% Saturated Fat 5g 25% Cholesterol 186mg 62% Sodium 819mg 36% Total Carbohydrate 27g 10% Total Sugars 4g Protein 11g 22% Calcium 67mg 5% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Rate It Print