Crunchy Breakfast Bowl with a Bite
The perfect after shul on Sunday morning breakfast
4 tbls butter
1 Jalapeno pepper
Peel potatoes, slice Jalapeno,
PREP TIME: 10 minutes
COOK TIME: 12 minutes
EAT TIME: 1 minute
CLEAN UP TIME: NONE. Don’t clean up. Leave on stove. You will be
eating again soon.
Once potatoes are peeled. Cut them into cubes.
Place the cubed potatoes in a bowl add water. Water should be just below the level of the potatoes.
Microwave for 3 minutes or until the potatoes are just beginning to get soft.
Drain the water and leave potatoes in the bowl.
Slice the Jalapenos into disks. Fry in butter in the frying pan. Fry on medium heat just until peppers begin to browned. Take peppers out of frying pan and set aside.
Place the potatoes in the frying pan with butter and fry until golden brown. Frying a little bit longer will give your potatoes a crunchy, french fry consistency.
Once potatoes look brownish add the already cooked peppers and mix them together.
Add more butter and fry your eggs. Begin to cook the eggs like frying sunny side up.
Then just as the whites begin to cook mix the eggs up with a spatula. Then begin to mix the potatoes and peppers together with the eggs.
Salt & Pepper to taste.
DONE! Scoop into a bowl and eat.
CHEFS TIP: Add tortilla chips and sour cream. YUM!