Good day everyone! This recipe is part one to of two for loaded mashed potatoes. If you haven’t made the loaded mashed potatoes yet, go and do so! You can find Friday’s recipe by clicking here. Trust me, it will help a lot with the loaded potatoes and eggs we’re cooking up this morning. 🙂
Now that we are all on the same page, let us continue with part two… loaded potatoes and eggs!
Did your potatoes last, or was it a feat to keep from eating them right out of the fridge? I’ll eat them hot or cold; either way is tasty to me!
By the way, those potatoes last about 5 days to a week in the fridge, if they make it that long! I had to keep telling my family to stop eating them so I knew I had enough for this recipe! Y’know, #foodstylistproblems. Gotta make sure everything is as beautiful as possible.
But back on topic.
This week, I was fasting. For those who don’t know what that is, it means giving up something for a certain period of time. It’s usually meals; you can fast a meal to all three meals for any given time. but I have heard of people giving up things like hobbies or T.V. time as well. During that time that you gave up, you pray and/or spend time with God.
This week, I gave up lunch.
Let me tell you, fasting is not an easy feat! My body was just used to a certain amount of food and sugars. After the first day of my blood sugar feeling like it was down to the floor, I knew there had to be one of two changes:
One, I had to have some sort of small snack in the afternoon, like a granola bar. I had to eat something to help me from feeling sick again.
Or two, I was going to have to make a solid breakfast that would take my stomach some time to process.
And thus, I thought of loaded potatoes and eggs! I wanted to take my leftover potatoes, get them nice and toasty/crispy and then pour eggs on top of them. From someone who wasn’t eating until dinner for the last week, I can tell you that this plate will easily hold you over until lunch!
Loaded potatoes and eggs are:
- Quick: in and out of the pan in 10 minutes or less.
- Simple: if we include your already made potatoes as one ingredient, this is a 5 ingredient recipe!
- Nutritious (for the most part): We’ve got eggs, which are packed with 13 essential vitamins and minerals, and a total of 12 grams of protein. (source) Plus, we’ve got potatoes, and they have essential carbs for energy and more potassium than your morning banana. (source)
- Full of bacon: I mean sure, the bacon isn’t probably the best for you. But it’s bacon and it’s delicious.
So try them out and tell me what you think in the comments below! Be sure to use #FDLFoods when you make one of my recipes so I can give you a shout out!
Loaded Potatoes and Eggs
Goods you need
- two eggs
- 1/2 cup loaded mashed potatoes
- 1 green onion, chopped into short tubes
- 2 tbsp. cheddar cheese
- 1 strip of bacon, cooked and crumbled (optional, but don't you want more bacon??)
Let's get to it!
Place a greased nonstick pan on medium low heat. Put in crumbled bacon and allow it warm up, about two minutes.
Once bacon begins to crackle a bit, place potatoes in the pan. Mix with a spatula and make sure the potatoes do not stick to the bottom of the pan. Allow potatoes to get warm and a little crispy, about five minutes.
While potatoes are cooking, crack eggs into a small bowl and beat lightly. Once potatoes are ready, pour in eggs. Swirl around the pan so that the eggs evenly coat the potatoes. Sprinkle on the green onion. Cover pan and allow to cook, about two to three minutes or until the the sides of the pan are almost dry.
Once cooked, flip the eggs and potatoes, allowing the eggs on top to cook for a few moments. This should take no more that 10-20 seconds.
From there, plate and sprinkle cheese on top. Serve immediately.