A Quick Breakfast From Leftover Baked Potatoes!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
2 cooked baked potatoes, cubed
1/2 yellow onion, large dice
4 green onions, chopped
2 eggs
1/4 tsp garlic powder
2-3 tbsp grape seed oil
2 tbsp butter
1/4 tsp Harissa
pinch of red pepper flakes (garnish)
balsamic glaze (optional)
minced parsley (garnish)
salt
pepper
Cooking Tools
Large frying pan with lid
Directions
On a medium-heat, melt butter and oil until it sizzles. Add in, cubed baked potatoes (you can leave on skin or peel potatoes if the skin is to hard), I usually used cold leftover potatoes from the night before. Also add in onions, green onions and the seasonings. Saute until potatoes start to crisp and the onions are tender. Create 2 wells in the potatoes and add each egg into a separate well. salt and pepper top of eggs and place lid and reduce heat to medium-low and cook eggs for a few minutes. Serve up each egg with potatoes and garnish with minced parsley, pepper flakes and optional drizzle of balsamic glaze.
Serves 2