Yield: 1 servings | Per serving: 474 calories | 45g protein | 10g fat | 57g carbs
I love this quick and easy recipe for Scrambled Eggs and Potato Hash, packed with 45g of protein! This breakfast favorite (or anytime meal) brings together simple ingredients in a flavorful, comforting way. ✌️
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WHAT ARE EGGS AND POTATO HASH?
This is self-explanatory: eggs and potato hash is a classic breakfast meal with fluffy, cheesy scrambled eggs and crisp, golden-brown seasoned potatoes. Add any other vegetables and sauces you like for a satisfying start to the day.
INGREDIENTS
Russet potato: Russet potatoes are commonly used for potato hashes. It's widely available, affordable, and has a nice starchy texture.
Egg Beaters: Marcos here reflect using Egg Beaters, which is a brand of cartoned egg whites. These are 25 calories and 5 grams of protein per serving.
Velveeta cheese slices: I like using Velveeta Slices since it's generally the lowest calorie one.
Olive oil: This will help the seasonings stick to the potatoes but also for a little bit of flavor.
Salt, black pepper, paprika: To season!
Ranch: Ranch can be used as an optional dip. For better marcos, opt for the Bolthouse Farms Ranch Yogurt Dressing which is 50 calories per serving, whereas light ranch is about 60 calories per serving and regular ranch is about 160 calories per serving.
No sugar added ketchup: Heinz No Sugar Added Ketchup is about 10 calories per serving, whereas regular ketchup is about 20 calories per serving.
Parsley: Optional garnish.
FREQUENTLY ASKED QUESTIONS
Egg Beaters is a cholesterol-free liquid egg substitute that usually comes in a carton at your local grocery store. It's primarily made from egg whites. You can use regular eggs for this recipe but keep in mind Egg Beaters are about 25 calories per serving whereas a regular egg is about 67 calories per serving.
Egg Beaters contain beta carotene, a natural pigment found in many fruits and vegetables. It is added to give Egg Beaters a yellow color because the product does not contain egg yolks.
STEP-BY-STEP INSTRUCTIONS
STEP 1
Dice potatoes and coat in olive oil.
STEP 2
Then, season with salt, pepper, and paprika. Mix until evenly coated.
STEP 3
Spray some oil in the air fryer and air fry potatoes at 390°F for 10-12 minutes.
STEP 4
While waiting for the potatoes to cook, prepare the scrambled eggs.
To start, spray some oil on a pan on medium heat. Add in Egg Beaters and season with salt and pepper.
STEP 5
Add Velveeta cheese slices to the eggs. Then, turn off the heat and let the cheese melt while lightly scrambling the eggs.
STEP 6
And finally, plate eggs and potatoes. Top potatoes with ranch, ketchup, and parsley. Enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Scrambled Eggs and Air Fried Potato Hash
Ingredients
Potato hash:
- 200 g russet potato diced
- 3 mL olive oil for the potatoes
- neutral oil spray for lightly coating the cooking surfaces
- salt to taste
- black pepper to taste
- paprika to taste
Eggs and serving:
- 300 g Egg Beaters
- 2 slices Velveeta cheese
- 8 mL Bolthouse Farms ranch dressing
- 10 mL no-sugar-added ketchup
- parsley optional garnish
Instructions
- Toss the diced potato with the olive oil, salt, black pepper and paprika.
- Lightly coat the air-fryer basket with oil spray. Air-fry the potatoes at 390°F for approximately 10–12 minutes, checking that they are tender inside. Continue cooking if needed; exact timing depends on the dice size and appliance.
- Lightly coat a pan with oil spray and place it over medium heat. Add the Egg Beaters and season with salt and black pepper. Gently stir as the eggs set.
- Add the cheese near the end of cooking. Continue scrambling until the eggs are set and the cheese is melted; avoid prolonged cooking after they are done.
- Plate the eggs and potatoes. Finish the potatoes with the measured ranch and ketchup and optional parsley.
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