Eggs & Hash

Eggs & Hash

Category: Breakfast Quick Dishes

  • Recipe serves 4 servings

  • Prep Time 5 min

  • Cook Time 15 min


  • 4 Tbsp. I Can’t Believe It’s Not Butter!® Original 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


  • 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.

  • 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.

Read Nutritional Facts

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