Crispy Potatoes & Creamy Scrambled Eggs Breakfast

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the potatoes: Microwave the 200g potatoes for about 4–5 minutes (in batches if needed, but for one serving it’s quick) until softened. Cut into cubes or wedges.

Step 2

2. Cook the potatoes: Heat a pan over medium-high heat with the olive oil or cooking spray. Add the potatoes, oregano, garlic powder, salt, pepper, and paprika. Cook for 4–5 minutes, letting them crisp up before stirring too much. Add a bit more spray/oil if needed.

Step 3

3. Add veggies and bacon: Stir in the diced red onion, red bell pepper, and turkey bacon. Cook until the veggies soften and the bacon is cooked through (a few more minutes).

Step 4

4. Make the eggs: In a separate pan (or push the potato mix aside if using one big pan), cook the 1 whole egg + 2 egg whites on medium-low heat for creamy, fluffy scrambled eggs. Add the 25g light cream cheese and stir until it melts and combines fully.

Step 5

5. Serve: Plate the crispy potato hash, top with the creamy scrambled eggs, garnish with parsley and chili flakes, and serve with 10g spicy mayo on the side. Enjoy immediately!