1 HRS 20 MINS
Time to Cook
Preheat oven to 400℉.
In a large bowl, toss potatoes, ½ Tbsp. olive oil, salt and pepper until potatoes are well coated. Transfer potatoes onto a sheet pan in a single layer. Roast in oven 45 minutes to 1 hour flipping twice during cooking until potatoes are evenly brown and crisp. Set aside.
Heat remaining oil in a large nonstick skillet over medium heat. Crack 4 eggs into skillet and cover tightly with a lid. Cook for 3 minutes or until whites are set. Remove eggs from pan and set aside.
Add onion and red bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic, cook an additional 1 minute. Add potatoes and tenderloin, stirring until heated but careful to not overcooked. Keep warm.
Divide hash mixture evenly on 4 serving plates; top each serving with 1 egg. Season with salt and freshly ground pepper.
Nutrition information per serving: 320 Calories; 287 Calories from fat; 31.9 g Total Fat (11.7 g Saturated Fat; 14.2 g Monounsaturated Fat); 95 mg Cholesterol; 705.3 mg Sodium; 23.3 g Total Carbohydrate; 2.5 g Dietary Fiber; 33.8 g Protein; 4.3 mg Iron; 613.4 mg Potassium; 0.5 mg Riboflavin; 10.3 mg Niacin (NE); 0.7 mg Vitamin B6; 3.8 mcg Vitamin B12; 4.7 mg Zinc; 32.6 mcg Selenium; 105.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium and Choline.