Leftover cooked potatoes and peppers form the base of this quick weeknight meal for one. Alternatively, use frozen cubed hash browns and and bell pepper-onion stir-fry mix.

Breana Lai, M.P.H., R.D.
Diabetic Living Magazine, Spring 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
1
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.

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  • Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.

  • Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.

Tips

Associated Recipes: Chicken Shawarma with Potatoes

Nutrition Facts

533 calories; protein 22g 44% DV; carbohydrates 46g 15% DV; dietary fiber 7g 28% DV; sugars 8g; fat 29g 45% DV; saturated fat 5g 25% DV; cholesterol 227mg 76% DV; potassium 1252mg 35% DV; sodium 772mg 31% DV.