“A pan full of fluffy potatoes finished with fried eggs and gooey melted cheese, this is the perfect brunch recipe. You could easily change the egg for scrambled if you fancy meal-prepping this recipe ahead of time for weekday breakfasts,” says food content creator Alex Hughes.
Breakfast potatoes
Serves 2, takes 30 minutes, carlories: 375 per portion.
Ingredients
400g golden potatoes, cubed
Low-calorie cooking spray
2 rashers of smoked bacon, sliced
1 small green pepper, diced
1 white onion, diced
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Sea salt and pepper
2 medium eggs
40g reduced fat Cheddar, grated
2 spring onions, finely chopped
A few sprigs of fresh parsley, finely chopped
Method
1. Boil the potatoes for 15 minutes in a large pan of salted water. Drain and leave to steam dry for 5 minutes.
2. Spray a large frying pan with low-calorie cooking spray, add the bacon and fry over a medium heat for 5 minutes until cooked on both sides. Remove the bacon from the pan and add the green pepper and onion and cook over a medium heat for 3-4 minutes.
3. Meanwhile, season the potatoes with the smoked paprika, garlic powder, onion powder, salt and pepper. Once the onion and peppers have started to soften, add the potatoes and fry for 5 minutes.
4. Move the potatoes to the sides of the pan to make space for the eggs, then crack both into the centre, topping with the cheese. Leave on the heat for the eggs to cook.
5. Top with the cooked bacon, spring onions and parsley.
Low-Cal Kitchen Bangers by Alexandra Hughes (Ebury Press, £20), photography by Ellis Parrinder, is available now.
