"Most of us have started the school year, and even if it’s virtual, it’s a still a change in routine. Gone are unstructured days of summer, and in come meals that are more structured and quick by design.
We make hundreds of food-based decisions daily and this can be exhausting. That’s why I like to prepare some basics for the week, so that even if I don’t have a menu planned, I can easily put one together.
What do you prepare in bulk to help you get through the workweek?
Baked potatoes (both plain or sweet) are the perfect foods to prep for the week. My older son prepped them last night, and so this morning when I wanted to make a hearty breakfast for the first day of school, I took a few of these and used them as my base for eggs and all the good toppings. Volume up and a swipe for the sizzle."
Breakfast Potato Skillet
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A Note from Feedfeed
This recipe can be doubled to feed a small crowd and is loaded with hearty potatoes, spicy jalapenos and perfectly fried eggs!
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- Recipe Card
Prep time 45mins
Cook time 10mins
Serves or Makes: 2-3
Recipe Card
ingredients
- 2 russet potatoes, halved
- 2 tablespoons olive oil
- 6 large eggs
- 2 tablespoons green onions, thinly sliced
- 1 small tomato, diced, to garnish
- 1 jalapeno, Thinly sliced
- 1/4 cup shredded cheese of choice
- 1/4 cup cilantro leaves for garnish
For the Baked Potatoes
Method
Step 1
Preheat oven to 450°F
Step 2
Using a fork, pierce the skin of the potato and season with salt and olive oil. Bake for 45 min or until soft.
For the Eggs
Step 1
In a medium fry pan add olive oil and fry the potatoes until slightly crispy. Season with salt and pepper
Step 2
to the skillet add eggs and cover until the white have set and the yolks are still runny. Top with green onions, jalapenos, tomatoes, herbs and season with salt and pepper to taste.