Green Bean & Potato Breakfast Hash with Fried Eggs (2 servings)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 8 oz (about 2 cups) of the cooked green beans from the original recipe leftover Easy and Delicious Green Beans

• 10 oz (about 1 medium) Yukon Gold or russet potato, scrubbed and cut into 1/2-inch dice (about 1½ cups)
• 2 slices bacon (about 2 oz) or 2 tbsp olive oil for vegetarian
• 1/4 medium yellow onion, diced (about 1/4 cup)
• 2 large eggs
• Salt and black pepper to taste (about 1/4 tsp each)
• 1 clove garlic, minced (or 1/4 tsp garlic powder)
• 1 tbsp fresh parsley or scallions, chopped (optional garnish)

Directions

1. Pat the reserved 8 oz/2 cups cooked green beans dry and roughly chop into 1–1½ inch pieces. Set aside.
2. Place a 10–12 inch skillet over medium heat. If using bacon, add bacon strips and cook 6–8 minutes, turning, until crisp; transfer bacon to a plate and crumble when cool. Leave 1 Tbsp bacon fat in skillet (or heat 2 Tbsp olive oil if vegetarian).
3. Add the diced potato to the hot skillet and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook undisturbed 5–6 minutes so the bottoms brown, then stir and continue to cook 6–8 more minutes until potatoes are fork-tender and golden on most sides.
4. Push potatoes to one side, add 1/4 cup diced onion and 1 clove minced garlic to the empty side; sauté 2–3 minutes until softened and fragrant. Mix onions into the potatoes.
5. Stir in the chopped reserved green beans and the crumbled bacon (or keep oil-only). Cook 2–3 minutes until everything is heated through and edges begin to brown; taste and adjust seasoning with another pinch of salt/pepper as needed.
6. Make two wells in the hash and crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook 4–6 minutes for set whites and runny yolks, or 7–9 minutes for firmer yolks. Sprinkle with 1 tbsp chopped parsley or scallions and serve hot.

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