Crab Stick & Potato Breakfast Hash with Scrambled Eggs

A delicious breakfast hash featuring sautéed potatoes and crab sticks, served with fluffy scrambled eggs on toasted bread.

Total time: 30 min

Servings: 2

Calories: 500 per serving

Protein: 22g | Carbs: 57g | Fat: 20g

Ingredients

• 2 medium potatoes, peeled and diced
• 4 eggs
• 2 tablespoons unsalted butter, divided
• 4 crab sticks, sliced
• 2 slices of bread
• Salt to taste
• Black pepper to taste

Instructions

1. Dice the potatoes into small cubes and slice the crab sticks. Set aside.
2. Heat 1 tablespoon of butter in a large skillet over medium heat.
3. Add the diced potatoes and salt. Cook for about 10 minutes or until golden and tender, stirring occasionally.
4. Once potatoes are done, add the sliced crab sticks to the skillet and sauté for 2-3 minutes until they are heated through. Remove from heat.
5. In a separate bowl, beat the eggs with a pinch of salt and pepper.
6. In another skillet, melt the remaining tablespoon of butter over medium-low heat.
7. Pour in the beaten eggs and gently scramble, stirring frequently for 3-5 minutes until soft and set to your preference.
8. While the eggs are cooking, toast the bread slices using a toaster or stovetop.
9. To serve, place the toasted bread on plates, top with scrambled eggs, and spoon the potato and crab mixture over the eggs.