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Hash and Eggs Recipe

Hash and Eggs Recipe

4 servings



1 cup chopped onion

4 medium Idaho potatoes, unpeeled, cooked, cubed

Vegetable cooking spray

1 cup each: frozen peas, whole kernel corn

1/2 teaspoon dried thyme leaves

Salt and pepper, to taste

4 eggs


Saute onion and potatoes in lightly greased large skillet 3 to 3 minutes, spray with cooking spray and cook until potatoes are browned about 5 minutes. Add peas, corn, and thyme, cook until hot, 2 to 3 minutes. Season to taste with salt and pepper. Move hash to side of skillet, add eggs and cook, covered, over medium-low heat until set, 3 to 4 minutes. Season to taste with salt and pepper.

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