HealthNotes

Eggs and Hash Brown Skillet

• From: American Egg Board

Ingredients

• 1/2 cup chopped onion

• 1 tsp vegetable oil

• 1/4 cup water

• 2 tsp instant chicken bouillon

• 2 cups coarsely shredded carrots

• 2 cups frozen western-style hash brown potatoes

• 2 cups coarsely shredded zucchini

• 1 1/2 tsp dried dill weed

• 6 eggs

Serve for a special family breakfast or an easy weeknight supper.

Directions

• Sauté onion in oil in large nonstick skillet over medium heat until tender, 3–5 minutes. Add water and bouillon; stir until bouillon is dissolved. Add carrots, potatoes, zucchini, and dill; mix well.
• Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.
• Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8–10 minutes.