Simply Potatoes Bistro Dinner #5FIX Recipe

Posted by
Rate It!
Simply Potatoes Bistro Dinner #5FIX
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Heat two large skillets over medium heat and preheat the broiler of your oven. (Leave your oven rack in the middle setting.).
  2. Melt 2 tablespoons of butter in one pan and 1 tablespoon of butter in the second pan.
  3. Remove the pan with less butter from the heat.
  4. To the other pan, add the hash browns and spread to evenly distribute in a single layer. Use the back of a metal spatula to press down on the hashbrowns to compress them. Sprinkle with about 1/2 teaspoons of seasoned salt and cook undisturbed for about 2-3 minutes until the bottom achieves a beautiful, golden brown crust.
  5. Place a large rimless baking sheet (or large plate) on top of the skillet and invert it to flip the hashbrowns browned side up. Place the skillet back on the heat and melt the remaining tablespoon of butter. Immediately slide the hashbrowns back into the hot pan. (This maneuver is a little tricky, but if the hashbrown cake falls apart, it will still taste just as yummy!) Sprinkle the cake with 1/2 of the shredded parmesan. Leave it to cook undisturbed for another 2-3 minutes. (If your cheese is not melted at the end of this time, just cover the skillet for a few seconds after you remove it from the heat. The residual heat will do the trick!).
  6. While the second side is browning, return the second skillet to the heat. Crack your eggs carefully into the hot pan, trying not to break the yolks. Sprinkle with 1/4 teaspoons of seasoned salt. As soon as the bottoms have turned opaque (after just a few seconds), place the skillet under the broiler. Watch for the top of your egg whites to set. Depending on the heat of your broiler, this will likely take 1-2 minutes. Remove when the whites are set and the yolks are still very loose.
  7. To serve, remove the hashbrown cake from the hot skillet. Cut into four wedges. Top each wedge with two eggs and a sprinkle of cheese. (It's important to put the eggs on TOP, so that the runny yolks will dress the hashbrown cake when you cut into them-bistro-style!).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.37 Kcal (931 kJ)
Calories from fat 161.81 Kcal
% Daily Value*
Total Fat 17.98g 28%
Cholesterol 277.95mg 93%
Sodium 710.27mg 30%
Potassium 120.74mg 3%
Total Carbs 1.92g 1%
Sugars 0.13g 1%
Dietary Fiber 0.05g 0%
Protein 13.92g 28%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 1.5mg 8%
Calcium 207.2mg 21%
Amount Per 100 g
Calories 233.63 Kcal (978 kJ)
Calories from fat 170 Kcal
% Daily Value*
Total Fat 18.89g 28%
Cholesterol 292.02mg 93%
Sodium 746.24mg 30%
Potassium 126.85mg 3%
Total Carbs 2.01g 1%
Sugars 0.14g 1%
Dietary Fiber 0.05g 0%
Protein 14.62g 28%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 1.6mg 8%
Calcium 217.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top