Directions:
- Preheat the oven to 400 degrees F.
- For the hashbrowns: Spray a baking sheet with nonstick spray. Spread the shredded potato on the baking sheet in an even layer. Sprinkle with the salt and some pepper and pour over the oil. Bake until golden and crispy, turning frequently, 10 minutes.
- For the eggs: Meanwhile, spray a nonstick skillet with cooking spray and heat over medium heat. Crack the eggs into a bowl and whisk well. Stir in the roasted red peppers, and then add to the pan and scramble until cooked through, 3 to 4 minutes.
- Spoon the potatoes into 2 mugs and top with the scrambled eggs. Sprinkle with the cheese and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.85 Kcal (1184 kJ) | ||
| Calories from fat | 154.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.16g | 26% | |
|---|---|---|---|
| Cholesterol | 380.68mg | 127% | |
| Sodium | 439.56mg | 18% | |
| Potassium | 388.33mg | 8% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 17.83g | 36% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 6.4mg | 35% | |
| Calcium | 237.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 141.29 Kcal (592 kJ) | ||
| Calories from fat | 77.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 26% | |
|---|---|---|---|
| Cholesterol | 190.16mg | 127% | |
| Sodium | 219.57mg | 18% | |
| Potassium | 193.98mg | 8% | |
| Total Carbs | 7.65g | 5% | |
| Sugars | 1.62g | 13% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 8.91g | 36% | |
| Vitamin C | 7.9mg | 26% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 3.2mg | 35% | |
| Calcium | 118.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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