What's This?
Serving size 4
Prep Time
Total Time


1 cup fresh or cooked green beans, cut into 1-inch pieces2 Tbsp extra virgin olive oil2 lb boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes2 cloves garlic, minced⅛ tsp crushed red pepper½ tsp salt freshly ground pepper, to taste4 large eggs pinch of paprika (optional)


1. If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.

2. Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.

3. Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 315 14%
  • Calories from fat 108 15%
  • Total Fat 12gm 71%
  • Saturated Fat 3gm 5%
  • Monounsaturated Fat 7gm 15%
  • Sodium 371mg
  • Total Carbohydrates 42gm 18%
  • Fiber 5gm
  • Protein 10gm
  • Cholesterol 212mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Low Calorie, Vegetarian, Egg, Potato, Vegetable, American, Skillet, New Year, Fall

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