This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional Toppings:

Directions

Instructions Checklist
  • Prick each potato in several places with a fork. Microwave on high for about 9 minutes, or according to the microwave manufacturer instructions. Once tender, carefully move to a cutting board and cut each in half. Let cool.

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  • While the potatoes are cooking in the microwave, get started on cooking the sausage. Place the sausage in a medium skillet over medium-high heat. Stir it occasionally, breaking it into small pieces. Cook until no longer pink, about 10 minutes.

  • While the sausage is cooking, chop all your vegetables and herbs. Roughly chop the spinach. Finely chop the cilantro. Slice the green onions and separate the whites and the greens.

  • As the sausage finishes cooking, add the eggs to a medium bowl. Whisk in 1/4 teaspoon of black pepper, the garlic powder and chili powder. Continue to whisk until the whites and yolks are blended, about 15 seconds.

  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the eggs. Cook, stirring occasionally for about 5 minutes. Stir in the spinach and cook just until the eggs cook through and the spinach begins to wilt, 1 or 2 more minutes.

  • While the eggs cook, you can begin to work on the potatoes. Roughly chop the potatoes (leave the skins on) and place in a medium bowl. Stir in the white portions of the green onions, 1/2 of the chopped cilantro, the remaining 1 tablespoon of olive oil, the remaining 1/4 teaspoon of black pepper and the sea salt. The ingredients should be mixed into the potatoes, but the potatoes should still be chunky.

  • To assemble, arrange an equal portion of potatoes, eggs and sausage in each of 4 bowls. Crumble the cotija cheese and sprinkle an equal amount over each bowl. Divide the remaining cilantro and the green portions of the green onions and sprinkle them into each bowl. Add your favorite toppings and serve.

Nutrition Facts

501 calories; protein 28g 56% DV; carbohydrates 38.5g 12% DV; fat 31.1g 48% DV; cholesterol 339.4mg 113% DV; sodium 841.9mg 34% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/04/2016
I absolutely fell in love with this dish! I did use turkey breakfast sausage to accommodate some health needs in our house but the flavor was still there. I topped it with homemade Pico De Gallo and sour cream. Next time I want to try to crisp the potatoes up a bit in the pan before serving to see what we like better. I loved the spices mixed in with the eggs and the fresh balance of the other ingredients. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2016
I absolutely fell in love with this dish! I did use turkey breakfast sausage to accommodate some health needs in our house but the flavor was still there. I topped it with homemade Pico De Gallo and sour cream. Next time I want to try to crisp the potatoes up a bit in the pan before serving to see what we like better. I loved the spices mixed in with the eggs and the fresh balance of the other ingredients. Read More
(1)
Rating: 5 stars
10/16/2016
Delicious dish for lunch today:) I absolutely loved the addition of chili powder. Only changes I made...I peeled the potatoes and added a bit of cream to the eggs after whisking them (this helps to make scrambled eggs more fluffy). Ate them with tiny tortillas:) 5star!! Read More
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