Hi friends! Jon here. I’m writing a guest post for Lyssy this week. Consistent with the only other post I have ever written, today I am going to bring you some sizzling food-related content. In my last post, I shamelessly plugged the virtues of the air fryer. In fact, I promised several more posts highlighting all the amazing ways that one can use that powerful device. However, despite all my empty promises, I will be keeping the air fryer on the shelf for this post. Instead, I will be bringing you a recipe that Lyssy and I have been making for a late-weekend breakfast.
I originally got the idea for this recipe from an internet-famous YouTube chef with just a few more followers than Lyssy. I could link his channel here, but then you would never read this. So, you just have to trust me that he (1) in-fact exists and (2) was the inspiration for this recipe. To summarize in a run-on sentence, this recipe takes a skillet, oil, hash browns, eggs and cheese to create a delectable meal that can be eaten anytime in that magical 10am to 2pm brunch window. HERE WE GO.
To start, here is the short list of ingredients:
- Extra virgin olive oil
- 20 oz of refrigerated potatoes (I like the Simply Potatoes brand)
- 4-8 eggs (wow, I’m already giving you flexibility)
- Shredded Mexican blend cheese
- Multigrain bread
- Flour tortillas
- Salt and Pepper
- Garlic Salt
- Crushed red pepper
- Hot Sauce
Start by preheating the oven to 425 degrees Fahrenheit. While the oven preheats, add a couple of teaspoons of olive oil to a cast-iron skillet and cook over medium heat until warm. Then, add all the potatoes with a little bit of salt and pepper. Luckily, this ends up being the entire bag if you use the Simply Potatoes brand. Keep the heat on medium.
And now, we start the patent pending cooking method which I call the 10 / 10 / 10 method. Set the timer to 10 minutes and let the potatoes do their thing. You may be tempted to flip them early, BUT THIS WOULD BE A TERRIBLE MISTAKE. At the end of the 10 minutes, the undersides should start to turn brown. At this point, flip the potatoes in sections. It won’t be perfect, but that’s ok.
Set the timer to 10 minutes again (second step in the 10 / 10 / 10 method) and let the potatoes cook. At the end of the next 10 minutes, take the pan off the heat and turn off your stove (only you can prevent kitchen fires). This is where the recipe gets fun. Take your spoon and dig out little holes in the potatoes. These are where the eggs will go. Crack the eggs into the holes, being extra careful to make sure your eggs yolks don’t break and the eggs are evenly spaced apart. You can see below that we kept the yolks intact for 7/8 eggs, and although it was tempting to start over, we decided to persevere in the face of adversity. We added cheese to all of the eggs and I snuck some red chili flakes in as well (don’t tell Lyssy).
At this point, your oven should be preheated, and you are ready for the third step in the 10 / 10 / 10 method. Put your skillet in the oven on the middle rack and set the timer for 10 minutes. When the timer has 3 minutes left you can add the tortillas to the oven and toast the multigrain bread. After the timer goes off, it’s time to admire your handwork. This would also be a good time to add salt and pepper to the eggs.
As you can see, I omitted the instructions on plating since I think we are dealing with an adult demographic here. After looking at the pictures I am sure you have one question… “Jon, why show deconstructed tortillas and eggs. Don’t you just end up making breakfast burritos out of them?” The answer to that is really quite simple. IT’S ALL FOR THE GRAM. In the end, I constructed the burritos, don’t you worry.
The last step is to add hot sauce if you are feeling dangerous. I always do and I have not once regretted it. Before we go, I am sure you are wondering about the macros / calories since at one time this blog actually published fitness content. At this point, I would probably tell you that since we are in quarantine you should probably just treat yourself and not worry about the calories. However, if you really must know, I usually have around 1/3 of the hash browns, 2 eggs, 2 tortillas and 1 serving of cheese. That comes out to between 700 and 800 calories. I am factoring in the oil here too since those calories still count.
I hope you enjoy this dish as much as Lyssy and I do!