James Tome: "hashbrown cup was undereone caused by not cooking…" Read More
5Ingredients
170Calories
65Minutes

Ingredients

  • 1 russet potato (Large, peeled & grated, You can also use ¾ cup frozen shredded hash browns!)
  • vegetable spray
  • 1/2 cup cheddar cheese (optional)
  • 4 eggs
  • salt (/Pepper to taste)
Read Directions

NutritionView more

170Calories
Sodium15%DV350mg
Fat15%DV10g
Protein22%DV11g
Carbs3%DV10g
Fiber2%DV<1g

PER SERVING *

Calories170Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat4.5g23%
Trans Fat
Cholesterol225mg75%
Sodium350mg15%
Potassium300mg9%
Protein11g22%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber<1g2%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(7)

Yummly User
hashbrown cup was undereone caused by not cooking straight on the rack. will be better next time.
Marie B. 7 Jun
I love the variety of recipes. I have made quite a few with great success. Thank you
Hanson 2 Jun
turned out well. pretty much your typical breakfast flavor wise, but the presentation is where all the fun is!
it was good but different
Lisa G. 5 May
very delish! i will try next time to use the frozen hashbrowns. i used my salad spinner to get all water off of poatoes it worked wonders. i also used peperjack cheese and it gave it a little kick. my husband said it was a perfect breckfast.
Fantastic, myself and my grand children all chipped in and we loved every mouthful, they just love dippy egg as we call it. thanks great idea.
great really enjoyed making them