This was tasty. However, it took a lot longer to cook the potatoes (I used raw) than the recipe suggested. It took about 45 mins to do that. But, they were very tasty. Also, the servings were a bit small so we needed two, so that made it about a 600 calorie meal. That's a lot when you are trying to make a healthy dinner. It does taste good though!
Crispy Potatoes with Green Beans & Eggs
This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.
7 Reviews for Crispy Potatoes with Green Beans & Eggs
I love this dish. It is so simple to make and is like a comfort food. I do like to cook the eggs in their own pan and put them on the potatoes at serving time. I have also substituted kale for the green beans and that worked well.
This was easy to prepare in a large cast iron skillet. However, the meal plan should not have said you can either make this "OR" the zucchini noodles. The "OR" is in the wrong place. It should be between the zucchini recipe and the broccoli. The zucchini or broccoli should be in addition to the egg/ potato recipe.
I recommend steaming the green beans. When veggies are cooked in water, they lose some nutrients. Not so with steaming. An alternative would be to cook them in water, but when you are going to drain them, drink the water and get the nutrients that way.
My boyfriend and I greatly enjoyed this recipe. Perfect blend of breakfast and dinner flavors! I recommend using a large enough pan to really let those potatoes brown up -- mine was a little small and my potatoes were piled, and even with stirring I felt like some were left behind.
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