Egg-cellent Lentil Hash
Cheesy lentil, potato, and onion skillet with creamy peanut butter drizzle
30 minutes
Serves 4
LunchSpanishVegetarianGluten-freeShellfish-freeSoy-freeLow Carb
Herb's take
Inspired by the classic Spanish tortilla and a touch of Southeast Asian flavor, this vegetarian hash uses every ingredient but rice to keep things low carb. If you’re wondering about the peanut butter: trust me, it’s the creamy surprise that ties this all together.
Ingredients
Yield
4
Instructions
- 01Heat oil in a large nonstick skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until they begin to brown and soften, about 8 minutes.
- 02Add diced onion to the skillet with potatoes and cook until translucent, about 3 more minutes. Season with a generous pinch of salt and pepper.
- 03Stir in cooked lentils, paprika, cumin, and chili powder. Cook for 2 minutes until the spices are fragrant and everything is well combined.
- 04In a bowl, whisk eggs, milk, and a pinch of salt and pepper until smooth.
- 05Pour the egg mixture evenly over the lentil and potato hash. Reduce heat to low, cover, and cook until eggs are just set, 4 to 5 minutes.
- 06Sprinkle cheese evenly over the top, cover again, and cook 1-2 more minutes, until cheese is melted.
- 07While cheese melts, whisk together peanut butter and water in a small bowl until smooth and pourable.
- 08Cut hash into wedges. Top each serving with a drizzle of peanut sauce and an extra pinch of black pepper. Serve hot.
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