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Crispy Potato and Bean Breakfast Skillet with Eggs
Breakfast

Crispy Potato and Bean Breakfast Skillet with Eggs

35 minServes 2Nutri-Score C€
from @tontiktock7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • red potatoes (cut into bite-sized pieces)Produce500 g
  • canned beans (drained)Pantry400 g
  • butterDairy30 g
  • bell pepper (diced)Produce1 piece
  • adobo seasoningSpices5 g
  • aged cheese (grated or crumbled)Dairy60 g
  • tomato (diced)Produce1 piece
  • eggsDairy2 pieces
  • salt (for the boiling water)Spices5 g

per serving

Nutrition

465kcal

Carbs
53 g
Proteins
21 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander

step by step

Method

  1. Boil the potatoes

    • Cut the red potatoes into bite-sized pieces.
    • Place them in a pot, cover with water and add salt.
    • Boil until fork tender, then drain.
    Step 1

  2. Crisp the potatoes with pepper

    • Heat a large skillet and melt the butter.
    • Add the drained potatoes and the diced bell pepper.
    • Season with adobo and cook, stirring occasionally, until golden and crispy.
    Step 2

  3. Add beans and cheese

    • Stir in the drained beans.
    • Add the cheese and let it melt into the skillet.
    Step 3

  4. Top with tomato and eggs

    • Add the diced tomato to the skillet.
    • Top with the eggs and serve.
    Step 4
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