@carina.wolff: breakfast potato hash with soft scrambled eggs, feta, avocado, and dill! here’s how i make it: I like to make breakfast potatoes in a cast iron skillet in the morning — I find it to be quicker! Heat up some oil (~1-2tbsp) on medium heat, then add in your diced potatoes. I like to use baby gold or russet. Add your favorite spices/seasonings (I used garlic powder, onion powder, turmeric, and smoked paprika here along with salt & pepper, measure with your heart), and then mix the potatoes so they’re evenly coated. Cover, and cook for 10-15 minutes or so, stirring frequently so bottom of the potatoes don’t burn. If they’re getting too dark on the outside, turn the heat down a little bit. Cook until they’re soft on the inside and crispy on the outside! to make the soft scrambled eggs, it’s all about low and slow. Add a little butter to a pan on medium low heat to get it melted, add your whisked eggs, and then turn heat to low. Let the eggs sit for about a minute, then push around in the pan every 30 seconds or so, continuing to cook on low until eggs start to form curds. Just as they start to look fully cooked, remove from heat. #recipes #healthyeating #cooking

Carina Wolff

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Monday 08 April 2024 19:08:13 GMT