Sunday, July 15, 2012

Easy Breakfast Bowls

Let me start off by saying that this recipe is my go-to for exam week in college. It's super-filling, super-cheap, and can be made out of whatever ingredients you happen to have left in your fridge/freezer after spending weeks in the library and foregoing grocery shopping.

The recipe I chose to document today is fairly simple - I call it the Simple Spicy Bowl.

To make it, you will need:

2 tablespoons vegetable oil
1 1/2 cups shredded potatoes (I used frozen hash browns, but feel free to use raw potatoes if you're feeling particularly domestic)
1/4 cup chopped onions
1 pinch onion salt
1 pinch garlic salt
1 pinch red pepper flakes
2 eggs
2 Tablespoons milk

Start off by heating the oil in a large frying pan (cooking on medium-high heat works best).

Next, chop your onion up.

Once the oil is sufficiently heated, add your potatoes to the pan. Sprinkle with onion salt, garlic salt, and red pepper flakes.

While your potatoes are cooking, put your eggs, milk, and some salt in a small bowl and beat together with a fork.

Flip your potatoes, allowing them to cook evenly, and add your onions to the frying pan.

When the potatoes are browned and the onions are translucent, it's time to add your egg mixture to the pan.
First, turn the heat down to medium-low. Then, pour your eggs over the top of your potato and onion mixture. Working quickly, so that the eggs don't burn on the hot pan, toss your mixture around with a spatula, scraping the bottom of the pan and folding the mixture over repeatedly (as if you're making scrambled eggs).

When your eggs are fully cooked (no wet spots!), your bowl is done!

As I said before, this is just one type of breakfast bowl - the recipe can be made from any number of ingredients that you may have lying around. The recipe still follows the same format in terms of when you add the egg mixture, but feel free to throw any other ingredients into the pan when you're sautéing the potatoes.

If you want to try a breakfast bowl, but are a little horrified about what flavor combinations you may end up with (let's face it, we all make poor decisions sometimes), here are some of my favorites:

Greek Bowl - Add
                   1 handful spinach
                   1 scoop feta cheese

Veggie Bowl - Add
                    1 handful spinach
                    1/4 cup chopped tomatoes
                    1/4 cup chopped green onions
                    pinch dried oregano

 Meat Bowl - Add
                  2 strips of bacon, crumbled (you can also use bacon bits)
                  1/4 cup chopped ham (or salami)
                  1 pinch chili powder

Let me know what flavor combinations you come up with!


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1 comment:

  1. This is a great idea when you're in a hurry... to add the eggs directly to the hashbrowns. I always make the scrambled eggs separately. This is quicker and means one less pan to wash up!