Recipe image of eggs florentine veggie hash skillet next to glasses of orange juice, slices of toast and a bowl of cut fruit

Eggs Florentine Veggie Hash Skillet

4 Servings
  • 15 min
    Prep Time
  • 25 min
    Total Time

This modern spin on eggs Florentine skips the traditional Hollandaise sauce for flavorful, tangy feta cheese.

Ingredients

  • 2 tablespoons butter
  • 1 bag (12 oz) Cascadian Farm™ frozen organic root vegetable hashbrowns
  • 2 cups lightly packed fresh baby spinach
  • 4 eggs
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/2 cup diced fresh tomato
  • 1/4 cup crumbled feta cheese

Preparation

  1. Step 1

    In 12-inch nonstick skillet, melt butter over medium heat. Carefully add frozen hashbrowns; stir.

  2. Step 2

    Cover; cook 8 minutes, stirring once halfway through. Using tongs, stir in spinach; cook uncovered 30 to 60 seconds, or until spinach starts to wilt.

  3. Step 3

    Make 4 (2-inch diameter) evenly spaced holes in mixture, exposing bottom of skillet. Gently crack egg into each hole. Sprinkle entire skillet with salt, black pepper and ground red pepper. Cover; reduce heat to low. Cook 6 to 9 minutes or until yolks are set.

  4. Step 4

    Top with tomato and feta cheese.

Tips & Tricks

  • For a pretty presentation, remove any long stems from spinach before adding to skillet.
  • Crack individual eggs into ramekins before adding to skillet to avoid broken yolks and stray pieces of shell in the finished dish.

Nutrition Information

1 Egg and 2/3 Cup Hash Calories 220  (Calories from Fat 120);  Total Fat 13g  (Saturated Fat 7g,  Trans Fat 0g); Cholesterol 210mg;  Sodium 520mg;  Total Carbohydrate 16g  (Dietary Fiber 2g,  Sugars 5g);  Protein 9g
% Daily Value: Vitamin A  40%;  Vitamin C  6%;  Calcium 10%;  Iron  6%;
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 Medium-Fat Meat, 1 1/2 Fat
Carbohydrate Choice: 1