Lifestyle
Easy sautéed breakfast potatoes topped with fried egg
When diced potatoes hit a hot pan with olive oil, onions and peppers, they turn golden outside and stay fluffy inside.
Who says you can’t enjoy potatoes for breakfast? Using McCain Diced Potatoes makes this recipe delightfully easy. No peeling, no chopping, and no stressing over uneven cubes. Just toss them in the pan with peppers, onions and a little spice, then finish it all off with a fried egg on top.
Servings: 2
Ingredients
- 1 cup diced potatoes, cooked
- 1 small red onion, diced
- Olive Oil
- Pinch chilli Flakes
- ¼ teaspoon Cumin
- ¼ teaspoon Paprika
- 1 clove garlic, finely chopped
- ¼ red pepper. Diced
- ¼ green pepper, diced
- 2 x XL Eggs
- Fresh Basil for garnishing
Method
- Sauté red onion in 1 tablespoon olive oil on medium heat for 3 minutes
- Add garlic, peppers and potatoes and sauté for another 3 minutes
- Add the spices and sautéed for another minute. Set Aside
- In a separate pan, add a drizzle of oil and gently fry the two eggs until white is just cooked and the egg yolks are still soft.
- To serve, divide the potato mix between two small plates. Place an egg on top. Garnish with fresh basil and an extra drizzle of olive oil. Sprinkle over some chilli flakes if you like.
