Eggs & Hash

Eggs & Hash

Put leftover baked potatoes to use in this easy hash recipe. Delicious topped with eggs!

  • Recipe serves: 4
  • Prep Time 5 min
  • Cook Time 15 min


  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 lb. leftover baked potatoes or baked sweet potatoes, roughly chopped
  • 1 Tbsp. chopped fresh parsley leaves (optional)
  • 4 eggs


  1. Melt 3 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook onion, red pepper and garlic, stirring occasionally, until tender, about 5 minutes. Stir in potatoes and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in parsley. Season, if desired, with freshly ground black pepper.
  2. Meanwhile, in another large nonstick skillet, melt remaining 1 tablespoon Spread over medium heat and prepare you favorite style eggs. Serve eggs over warm hash.

Cost per recipe*: $3.94

Cost per serving*: $.98

*Based on average retail prices at national supermarkets

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 260
Calories from Fat 100
Total Fat 11 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 180 mg
Total Carbs 29 g
Dietary Fiber 4 g
Sugars 4 g
Protein 10 g
Calcium 6 %
Iron 15 %
Vitamin C 90 %
Vitamin A 35 %