Ingredients
- 1 cup Potatoes peeled and diced
- 4 slices Bacon
- 2 TBSP Extra-virgin olive oil
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 2 slices Sourdough bread toasted and buttered
- 4 Eggs
- 2 tsp Butter
Beverage
- 16 oz Orange juice
Instructions
- Parboil the potatoes: Bring a pot of salted water to a boil. Add the potatoes and simmer until tender (a fork easily slides in and out), then drain well. While the potatoes are boiling, cook the bacon.
- Lay the bacon in a nonstick pan set over medium heat (see note). Cook on both sides until golden brown and crispy. Transfer to paper towels to drain off any excess grease.
- Cook the potatoes: Heat a non-stick pan on medium to medium low heat. Once hot, add in half the oil, potatoes, garlic powder, onion powder, salt and pepper. Saute until you get a nice golden brown color on the potatoes.
- Toast the bread in a toaster oven.
- Cook the eggs: Heat a non-stick pan on medium heat. Once hot, add the remaining oil. Crack the eggs on a flat surface and open into the pan. Cook until the whites of the eggs start to set and become firm. Add a tablespoon or two of water and cover with a lid to finish firming up the whites while keeping the yolks soft, about 1 to 2 minutes. Season with salt and pepper.
- Serve: Enjoy the potatoes with eggs, buttered toast, bacon, and orange juice.
Notes
Pro Tip: Adding the bacon to a cold pan instead of hot allows the fat to slowly render (melt), resulting in crispier bacon.
Nutrition
Calories: 650kcal | Carbohydrates: 39g | Protein: 21g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 367mg | Sodium: 584mg | Potassium: 710mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1071IU | Vitamin C: 114mg | Calcium: 114mg | Iron: 3mg
Bacon, Potatoes, and Eggs
Ingredients
- 1 cup Potatoes peeled and diced
- 4 slices Bacon
- 2 TBSP Extra-virgin olive oil
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 2 slices Sourdough bread toasted and buttered
- 4 Eggs
- 2 tsp Butter
Beverage
- 16 oz Orange juice
Instructions
- Parboil the potatoes: Bring a pot of salted water to a boil. Add the potatoes and simmer until tender (a fork easily slides in and out), then drain well. While the potatoes are boiling, cook the bacon.
- Lay the bacon in a nonstick pan set over medium heat (see note). Cook on both sides until golden brown and crispy. Transfer to paper towels to drain off any excess grease.
- Cook the potatoes: Heat a non-stick pan on medium to medium low heat. Once hot, add in half the oil, potatoes, garlic powder, onion powder, salt and pepper. Saute until you get a nice golden brown color on the potatoes.
- Toast the bread in a toaster oven.
- Cook the eggs: Heat a non-stick pan on medium heat. Once hot, add the remaining oil. Crack the eggs on a flat surface and open into the pan. Cook until the whites of the eggs start to set and become firm. Add a tablespoon or two of water and cover with a lid to finish firming up the whites while keeping the yolks soft, about 1 to 2 minutes. Season with salt and pepper.
- Serve: Enjoy the potatoes with eggs, buttered toast, bacon, and orange juice.
Notes
Pro Tip: Adding the bacon to a cold pan instead of hot allows the fat to slowly render (melt), resulting in crispier bacon.
Nutrition
Calories: 650kcalCarbohydrates: 39gProtein: 21gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 367mgSodium: 584mgPotassium: 710mgFiber: 2gSugar: 21gVitamin A: 1071IUVitamin C: 114mgCalcium: 114mgIron: 3mg
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