Potato Breakfast Bowls

Ingredients:

• 2 lbs russet potatoes

• 2 Tbsp extra virgin olive oil

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• ¼ tsp salt (one pinch)

• Freshly cracked black pepper

• 6 locally sourced large eggs

• 2 Tbsp grass fed butter

• 1 cup salsa (we like black bean & corn salsa)

• 1 cup shredded cheddar cheese

• 1 bunch Green onions from local farmers market

Directions

1. Wash and cut the potatoes into ½-inch cubes.

2. Melt grass fed butter in a large pan keeping heat on low. Add potatoes.

3. Cook potatoes on low and toss every 5-7 minutes until appearing translucent on the surface (about 20 minutes). Then turn heat to high and sprinkle with seasoned salt. Toss every 2 minutes until crispy on outside.

4. Crack eggs into a large bowl, add smoked paprika, garlic powder, and a pinch of salt and pepper. Gently whisk the eggs.

5. Add EVOO in a large skillet over medium-low heat. When the EVOO is hot, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still soft and glistening. Be careful not to over cook the eggs at this point because they will cook further when the breakfast bowls are reheated.

6. To prepare the bowls, divide the potatoes and scrambled eggs between four freezer safe containers. Add 1/4 cup of salsa to each container then top with about 1/4 cup of shredded cheese or keep ingredient in separate containers and combine when reheating.

7. Garnish with green onions before consuming.

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Recipe courtesy of https://www.budgetbytes.com/