Crispy Smashed Potato Breakfast

Crispy Potato Breakfast
Ingredients
- 1 lb red potatoes - ½ lb onion - ½ lb bell pepper - 3 tbsp butter
- ¼ cup EVOO - 8 eggs - Spice mix ( 2 tsp salt, 2 tsp pepper, 2 tsp garlic)
Equipment
- Frying pan (preferably nonstick) - Large sauce pan/pot - Baking sheet - colander
- fork - wooden spoon/rubber spatula - large bowl - spoon
Instructions:
1) Wash your hands
2) Preheat your oven to 425 degrees
3) Put your potatoes in a pot of salted water and bring to a boil over high heat. Once the water is boiling, reduce
the heat to medium. Cook until you can easily puncture the potatoes with a fork, about 10-15 minutes. When
the potatoes are done, drain them in a colander.
4) Prepare your baking sheet by pouring a small amount of the oil onto the sheet, and then use your fingers to
spread the oil around (this will prevent the potatoes from sticking to the pan). Once the potatoes are cool
enough, spread them out on the baking sheet a couple of inches apart from each other. Then, use your fork to
smash each potato. Using a spoon, drizzle each potato with a fair amount of olive oil, then top each potato with
a pinch of your spice mix.
5) Bake at 425 degrees for 20-25 minutes or until the potatoes are nicely browned.
6) While your potatoes are baking, melt half of your butter in a frying pan over medium heat. Once the butter is
melted, add in your bell peppers and onion as well as a nice pinch of the spice mix. Stir to make sure that all of
the veggies are coated in butter. Cook until the peppers and onion have softened and started to brown, stirring
occasionally - about 20 minutes. When finished, put the peppers and onions on a plate and set aside.
a. Your potatoes should be finishing around this time. When they’re done, simply set them aside while we
make our scrambled eggs.
7) To make your scrambled eggs, start by cracking all of the eggs into a large bowl. Add a large pinch of salt, a splash
of water, then use a fork to whisk the eggs until smooth.
8) Heat your frying pan over medium/low heat and melt the rest of your butter. Once the butter is melted, pour in
the eggs and let them cook for a minute without stirring. Use your wooden spoon or rubber spatula and drag it
across the bottom of the pan to form large soft curds of scrambled eggs. Continue cooking, folding and stirring
the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds
and to prevent them from drying out. They are done when only a little moisture remains.
9) Plate everything together, serve and enjoy!