Crispy Turmeric Potato Breakfast

These Potatoes are so flavorful and pair perfectly with the fried egg.  My favorite part, though, are the fresh pea shoots on top.  I started growing my own pea shoots a couple of weeks ago and, though there may be snow on the ground in April here in Michigan, these beautiful micro greens have been growing like crazy in our house!

 

INGREDIENTS

crispyturmericpotatobreakfast.jpg

2 eggs
½ cup fresh pea shoots (or micro greens)
3 russet potatoes
3 Tbsp vegetable oil
2 Tbsp flour
1 tsp oregano
1 tsp turmeric
Salt & pepper to taste

 

DIRECTIONS

  • Heat oven to 400 degrees.
  • Peel and cut potatoes into even sized chunks. Place in a pot of boiling water and cook for about 8 to 10 minutes.
  • Drain the potatoes and return to the pot.  Sprinkle with the oil, flour, turmeric, oregano, salt and pepper. Put a lid on the pot and shake vigorously so that potatoes are thoroughly coated.
  • Place on a baking sheet and cook for about 40 minutes.
  • Spray a frying pan with non-stick cooking spray and turn on medium heat.  Wait about a minute to heat up, then crack 2 eggs in the pan and wait until the edges start to turn white. 
  • Turn heat down to low and slow cook the eggs for 5 minutes, until whites are thoroughly cooked and yolk is ooey-gooey.
  • Place potatoes on plate and top with egg.  Top with fresh peashoots.
Breakfast, HealthyMarie KellyMilford Kitchenpotatoes, eggs, pea shoots, growing, breakfastComment