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Emilyragan
Hashbrown with peppers and eggs
American hashbrown with paprika, eggs, red onion and potatoes
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Ingredients
Directions
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Wash the potatoes and cut them (unpeeled) into cubes of 1.5 cm. Halve the onion and cut into thin half rings.
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Halve the peppers in the length, remove the seeds and cut the flesh into small pieces or strips.
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Heat the butter in a large frying pan over medium heat and fry the onion and paprika for 5 minutes until soft.
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Add the potato cubes with pepper and salt and cook for 5 minutes. Scoop regularly. Turn the heat a little lower and cook without stirring for another 5 minutes.
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Make 4 wells in the potato-vegetable mixture with a spatula or spoon and break one egg above each. Place the lid on the pan.
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Heat until the egg white is firm, the egg yolk may remain semi-soft. Sprinkle with salt and salt. Yummy! .
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Nutrition
280Calories
Sodium4% DV105mg
Fat17% DV11g
Protein20% DV10g
Carbs11% DV33g
Fiber20% DV5g
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