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Corn-Edamame Hash With Fried Egg

Breakfast: Veggie Hash With Fried Egg

Breakfast: Veggie Hash With Fried Egg

From C&J Nutrition


  1. 2 teaspoons olive oil
    1 small red potato, cut into 1/4-inch cubes
    1/4 cup sweet corn, thawed from frozen
    1/4 cup chopped red onion
    1/4 cup precooked edamame (out of the shell), thawed from frozen
    1/4 teaspoon garlic powder
    1/8 teaspoon paprika
    1/8 teaspoon salt
    1/8 teaspoon black pepper
    1 egg
    1 tablespoon salsa (optional)


  1. Heat olive oil in a medium skillet over medium-high heat.
  2. Add potatoes and onion and cook until potatoes are browned on the outside and tender on the inside, about 7 minutes.
  3. Add edamame, corn, and all spices. Stir to combine and heat through, about 2 minutes longer.
  4. Reduce heat to medium, add 1 teaspoon of oil, then the egg.
  5. Cook the egg until desired doneness is reached. About 2 minutes each side for over easy.
  6. Top the veggie hash and egg with salsa.

Calories: 378
Protein: 15.8 grams
Carbohydrate: 45.9 grams
Dietary Fiber: 7.064 grams
Total Sugars: 7.187 grams
Total Fat: 16.3 grams
Saturated Fat: 3.165 grams
Sodium: 234.7 milligrams

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