Chipotle Breakfast Potatoes with Cheddar Poke Eggs

I’ve mentioned before that using pre-made potatoes to make hashbrowns is an awesome solution for a quick meal. When you wake up with a rumbling stomach and are trying to get your bearings, the last thing you want to do is start cutting and peeling.

On a similar note, I’ve been meaning to share another plan-ahead tip with you. If you cook with a lot of onions and garlic (I mean doesn’t everything just taste better when you do?), finely chop a large bulb and store it in an airtight container. It will save you a week’s worth of teary-eyed, cutting board mess and leave you with easy prep when you’re ready for a meal.

I used my accessible ingredients over the weekend to create this dish. The potatoes were sautéed in a drop of Pure Mountain Olive Oil’s chipotle olive oil, which went a long way for heat and flavor. For the eggs, I melted a thin blanket of mild cheddar on top of each sunny-side-up delight. Gooey cheese marries with the rich runny yolk and spills into the spicy potatoes once you poke the center. You’ll want to wake up for this!

Ingredients:

(Serves 2)

1 (15 oz.) can sliced white potatoes

1/4 cup minced onion

4 eggs

4 slices Sargento Ultra Thin Mild Cheddar Cheese

1 tablespoon + 1 teaspoon Pure Mountain Olive Oil chipotle olive oil

1/2 teaspoon paprika

1/4 teaspoon Kosher salt + more to taste

Instructions:

Rinse and drain potatoes.

Absorb some of the moisture using a paper towel or clean kitchen towel.

Drizzle chipotle olive oil in a pan over medium-high heat.

Sautee onions until tender.

Add potatoes.

Sprinkle with paprika and mix together.

Cook until potatoes are slightly browned and transfer to a plate.

Add a teaspoon of olive oil to the pan and crack your eggs into it.

Once eggs are cooked through, turn off heat. Season with salt and drape a piece of cheddar over each yolk. (Pan will still remain hot enough for cheese to melt.)