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Crispy Potatoes and Scrambled Eggs
by Jalalsamfit
recipe easy American

Crispy Potatoes and Scrambled Eggs

A quick, hearty breakfast of crispy golden potatoes and fluffy low-heat scrambled eggs, served with spicy mayo, chili flakes, and parsley. The trick of microwaving the potatoes first before pan-crisping cuts the total cook time significantly. A simple and satisfying meal for any morning.

5m Prep
15m Cook
20m Total
1 Servings
breakfast eggs potatoes crispy quick easy weight-loss

Ingredients

eggs
  • 3 whole eggs
potatoes
  • 200 g potato (cubed)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.5 tsp paprika
serving
  • 1 tbsp spicy mayo optional
  • 0.25 tsp red chili flakes optional
  • 5 g fresh parsley (chopped) optional

Steps

  1. 1
    Slice potato into cubes. Season with salt, pepper, garlic powder, and oregano. Mix well and microwave for 4 minutes until soft in the middle.
    ~6 min
  2. 2
    Add the potato cubes to a medium-heat pan and cook for 4 minutes until crispy. Add paprika and cook for another 4 minutes until golden brown.
    ~8 min
  3. 3
    In the same or a separate pan on low heat, add eggs and stir gently and gradually until fully cooked into fluffy scrambled eggs.
    Tip: Low heat and slow stirring is the key to creamy scrambled eggs.
    ~5 min
  4. 4
    Serve the crispy potatoes and scrambled eggs with spicy mayo, red chili flakes, and parsley.

Nutrition (per serving)

420
Calories
22g
Protein
40g
Carbs
16g
Fat
4g
Fiber
Cultural Context
Potatoes and eggs are a classic breakfast combination across many Western cultures. This method of microwaving potatoes before pan-frying is a fitness creator hack to achieve crispy results with less oil and time.
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Jalalsamfit
Super Easy Healthy Breakfast! A MUST TRY! #healthyrecipes #recipe #breakfast #weightloss #shorts
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