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!
1 (15 oz.) can sliced white potatoes
1/4 cup minced onion
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
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.
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.)
Serve potatoes and eggs side by side.
Eat and enjoy the extra time to read the morning paper!