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Categories:
potatoes potatoes zucchini carrot green onions garlic frozen broccoli frozen peas olive oil salt black pepper onion basil parsley Cheddar cheese eggs eggs butter
Viewed: 66 - Published at: 2 years agoIngredients
- Potatoes & Veggies
- 4 medium Yukon Gold potatoes, chopped
- 1 zucchini, cut in small pieces
- 1 carrot, shredded
- 1 bunch of green onions, sliced
- 2 garlic cloves, minced
- 1/2 cup frozen broccoli, lightly thawed
- 1/2 cup frozen peas, lightly thawed
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon Mrs. Dash onion & herb
- 1/2 teaspoon basil
- 1 teaspoon parsley
- 1 cup shredded cheddar cheese
- Fried Eggs
- 6-8 organic eggs
- 2-3 tablespoons organic butter
Method
- Place chopped potatoes in a medium saucepan and cover with water.
- Bring to a boil, then reduce to heat to retain a light boil and cook about 5 minutes, until fork tender. Don't overcook!
- Once potatoes are done, strain the water off and set aside.
- Heat a large skillet over medium heat and add 1 tbsp of olive oil, zucchini, carrots, and green onions.
- Cook for about 2 minutes, then add the garlic, and cook another minute.
- Add the broccoli, peas, 1 tsp of salt, and other seasonings; mix well.
- Cook the mixture until the zucchini is fork tender, about 2-3 more minutes.
- Add the potatoes to the skillet, along with 1 tbsp olive oil, and 1/2 tsp salt. Cook for another 2 minutes to blend all the flavors together.
- Transfer the potato mixture to a casserole dish and sprinkle with cheese.
- Bake at 350* for about 5 minutes, or until cheese is melted.
- Melt butter in a heated skillet and add the eggs.
- Cook them over easy and keep the yolks in tact.
- Scoop the potato mixture onto a plate and serve with a cooked egg or two on top of each serving.
