Tex-Mex Potatoes & Eggs

Tex-Mex Potatoes & Eggs

Five miles in, and struggling to keep up, I still had a smile plastered over my face. It was Memorial Day weekend, and we were spending it up at Mount Evans. For the first time all week, the stress headache building at the back of my head had calmed itself. I went back to that moment in my head at mile nine, on our way back out.

The hike to the Mount Evans climbing area is unique because you have to climb up and then down and then up again, which means that on the way back home you have to climb down and then up again before you get to go down again. You are exhausted and that last little stretch of climbing is a mental battle. It didn’t help that it was our first day in the alpine this season -- where the air is thin.

Tex-Mex Potatoes & Eggs
Tex-Mex Potatoes & Eggs

Once back at home, we snuggled into the couch with plates of food (you know when you are just too tired to make anything, so you just throw stuff together?) and binge watched the last few episodes of Atypical (which I recommend doing). 

The next morning a feast was an order: a hearty breakfast with starches, carbs, and eggs with runny yolks. Revitalization! Fuel. That’s how this dish came to life. And oh, did it hit the spot.

If you’ve read Foraged Breakfast, you might be familiar with my story about Huevos Rancheros. My love of Tex-Mex breakfasts continues here: the potatoes have been spiced with chili powder, cumin, and paprika. The addition of avocado is a no-brainer for me; you might want to add some cheese two (we were out). 

I also used a little hat trick, boiling the potatoes with a bit of baking soda before roasting them. This coats the outside of the potatoes in a starchy slurry, which when roasted, turns into those super crispy bits we all love (like at the restaurants 🤤). 100% worth the extra step! It also means the potatoes need less time in the oven… and since this weekend it was over 90°F (in May no less!), keeping the oven use to a minimum is a huge bonus. 

You also cook the eggs in the same pan as the potatoes, adding them in part of the way through. Read: Less dishes.

This is a perfect way to serve a crowd — if you double the recipe, use a 9x13 inch casserole dish!

Tex-Mex Potatoes & Eggs

Tex-Mex Potatoes & Eggs

Published June 7, 2018 by
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Serves: 4   |    Total Time: 60 minutes



Ingredients:

  • 4 cups diced Yukon Gold potatoes
  • 4-5 cups water
  • 1/4 teaspoon baking soda 
  • 1 tablespoon cooking oil (avocado oil or melted coconut oil)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more for serving
  • 1/4 teaspoon ground black pepper, plus more for serving
  • 4 eggs
  • Cilantro, minced, for serving
  • Optional: Avocado, for serving

  • Directions:

    1. Preheat over to 425°F.
    2. Place diced potatoes with water and baking soda in a pot and set on stove over medium-high heat. Water should complete cover potatoes -- if it does not, add more. Bring to a boil, and cook for 10 minutes.
    3. Pour potatoes into a strainer and discard of water. Place potatoes in a glass baking dish. Drizzle with cooking oil, and the sprinkle with spices: garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper. Stir potatoes with a spatula until all are equally covered in oil and spices. Place in preheated oven and bake for 30-35 minutes.
    4. Potatoes should be tender all the way through and starting to get crispy on the outside. Use a spoon to make four wells in the potatoes for the eggs. Crack an egg into each one, and then return the dish to the oven for 10-15 minutes, until egg whites are set and yolks are cooked to desired doneness.
    5. Sprinkle with minced cilantro and salt & pepper to taste, and serve hot with sliced avocado.

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    Savory Oatmeal

    Savory Oatmeal

    At 7:30 PM, two hours into a bouldering session at the gym, pretty much anything sounds delicious. Like oatmeal. I’ve never liked oatmeal. Oatmeal cookies are great and baked oatmeal is amazing, but sloppy gluey oatmeal in a bowl? Ugh. Yet last week, there we were: It was 7:30 and we were still at the gym, starting to feel our stomachs rumble. And somehow, we started talking about oatmeal -- savory oatmeal. And it sounded good. Better than good, it sounded amazing. 

    This was the dream-state I was in when I first started thinking about this recipe.

    Obviously the dream stuck, Because the next day, at 7AM, I was making savory oatmeal. At 8AM my bowl was clean. I had never eaten a bowl of oatmeal so good. It wasn't until 8:03 that I realized I was running really late for a meeting. Not just a meeting, a breakfast meeting. 😯

    Savory Oatmeal

    I hurried out the door and made it to the meeting on time (ok, five minutes late) but I was full. So, I didn't get to eat out for breakfast that day (breakfast is one of my favorite meals to eat out for!) But you know what? That bowl of oats was worth it. 

    What’s in the bowl:

    • A savory blend of oats, fresh thyme, butter, and even a bit of nutritional yeast (you can skip the nutritional yeast if you can’t find it in stores, but I love the cheesy flavor it adds).

    • Sautéd veggies. This recipes calls for leeks and kale, but use what’s in season: roasted red peppers and bacon bits topped with fresh avocado? In! Grilled zucchini with onions? Yes!

    • Fried egg. Yes, with an extra gooey yolk, because I love that. Cook to your preferences.

    • Cheese! Goat cheese, but really, any time of cheese is fine.

    This recipe is easy to mix up with different veggies and different types of cheese. And I’ve discovered the real secret to why this is so good, which is that I love eggs and cheese and butter. Yes, I admit it. This bowl would be just as good to me if it was served over warm quinoa instead of oatmeal. So, if you, like me, don’t really love oatmeal you might want to try quinoa in this recipe instead. Or, if you've always be on the edge with oatmeal, give this a shot -- it's something different and just might win you over. Just don't make it the same morning as a breakfast meeting, because it will keep you full! 

    Savory Farmers Market Oatmeal
    Savory Farmers Market Oatmeal

    Savory Oatmeal

    Published May 29, 2018 by
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    Serves: 2   |    Total Time: 20 minutes



    Ingredients:

      For the oatmeal:
    • 1-1/2 cup water
    • 1 cup rolled oats
    • 2 sprigs thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon nutritional yeast
    • 1 pat butter

    • For the toppings:
    • 2 tablespoons coconut oil
    • 1 leek, sliced into half-circles
    • 2 cloves garlic, minced
    • 1 cup kale, roughly chopped
    • 2 fried eggs
    • 1/4 cup goat cheese crumbles
    • Additional salt & pepper for serving, and/or hot sauce

    Directions:

    1. Start the oatmeal: Heat the water in a sauce pan until it simmers. Add the oats, salt, pepper, nutritional yeast, and thyme and cook uncovered for 3 minutes, stirring occasionally. Add the pat of butter, and cook for 2 more minutes, stirring in the butter. Remove springs of thyme and discard. Turn off the heat.
    2. While the oats are cooking, heat 1 tablespoon coconut oil in a skillet. When the oil glistens, sauté the leeks and garlic until soft & fragrant. Add the kale, and cook for 2 minutes, stirring occasionally, until bright green.
    3. Using a wooden spatula, push the greens to the side of the skillet, making room for the eggs. Heat the last remaining tablespoon of coconut oil in the pan, and when it’s hot, crack both eggs into the pan. Cook to desired doneness — leaving the yolk runny if you prefer (the runny yolk and oatmeal are a great combo!) or cooking until the yolk is hard.
    4. Assemble: divide the oatmeal between two bowls. Top bowls equally with kale mixture, and add a fried egg to each. Sprinkle half of the cheese over each bowl. Add additional salt & pepper to taste. Serve with hot sauce if desired.

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    Butternut Squash, Power Greens & Red Onion Frittata

    Butternut Squash, Power Greens & Red Onion Frittata

    Perfect for two, this frittata is full of the good stuff: butternut squash, power greens, red onion and feta.

    Selfishly, this breakfast is a mash up of things I love. For one, frittatas are pretty much my favorite breakfast. And winter squash is one of my all-time favorite crops. But also, it's easy to make, delicious, and good for you too! Something others will love as much as I do, especially if you're into eggs for breakfast. Frittatas are a go-to weekday breakfast for me because I can whip them up before heading out the door to work. If I need to, I place two slices into a pyrex and eat it when I get to the office, but usually that isn't necessary, and I enjoy my breakfast with a latte and an overdose of blog to-dos. 

    Butternut Squash, Power Greens & Red Onion Frittata
    Butternut Squash, Power Greens & Red Onion Frittata

    Once you've made a few frittatas, you're pretty much set for life. Start with a recipe, but after a few successful bakes, let your creativity loose. This Butternut Squash, Power Greens & Red Onion Frittata is perfect for serving 2 people (or 4 along with a side of fruit and yogurt), but you can make big batch frittatas too. If you're serving a crowd, try this Broccoli & Pepper Jack Frittata.

    Have a few frittatas under your belt? Good. Now wing it. This blog is all about helping you eat well, and making a frittata when the kitchen seems to be empty is one breakfast trick I always keep up my sleeve. 

    How To Make Any Type of Frittata: 

    Note that the recipe for this exact frittata is below, so keep scrolling if you want a little more guidance!

    • Start with an oven-safe skillet (the oven-safe part is important!). Heat 1 teaspoon of oil in the skillet until it glistens.

    • Add vegetables. Let's say 1 to 2 cups of sliced veggies. Anything you like -- potatoes, broccoli, spinach, zucchini, etc. Sauté, stirring occasionally, until veggies are tender.

    • In a medium bowl, combine 4 eggs, salt, and pepper. I like to add a splash (just a splash) of milk but this is optional. Whisk until frothy.

    • Pour egg mixture into skillet. Sprinkle a bit of shredded cheese on top. Just a single layer.

    • Place skillet in oven, and turn broiler to high. Keep an eye on the frittata - it will get puffed up, and start to turn golden. Remove from oven and allow to cool for 5 minutes. Eggs should be set. Slice and serve. (Note: for a large frittata for a crowd, you'll need more time in the oven at a lower temperature to get it cooked through. Try this Denver Omelette Casserole which is basically a glorified frittata).

    Butternut Squash, Power Greens & Red Onion Frittata

    Butternut Squash, Power Greens & Red Onion Frittata

    Published February 27, 2018 by
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    Serves: 2   |    Total Time: 25 minutes



    Ingredients:

    • 1 tablespoon butter
    • 1/2 red onion, diced
    • 1 cup diced butternut squash (peeled and seeds removed)
    • 1 clove garlic, minced
    • 1 cup power greens, packed
    • 4 eggs
    • 1/4 cup milk of choice
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/4 cup feta cheese crumbles

    Directions:

    1. Heat butter in an oven-safe 8-inch skillet until melted. Add red onion to the skillet, and sauté for 3 minutes, stirring occasionally. Add diced butternut squash and cook for 10 more minutes, stirring every minute or so to ensure even cooking.
    2. Add garlic and greens to the pan, and cook for about 3 minutes. After 3 minutes, greens should be wilted, and butternut squash should be tender all the way through.
    3. In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk until bright yellow and frothy.
    4. Pour egg mixture into skillet, using a spatula to ensure the squash and greens are evenly distributed. Then, sprinkle feta over top.
    5. Turn oven to high on the “Broil” setting with rack in the top position. Place skillet in oven, uncovered, and bake for about 7-minutes. Watch closely in this step, as some broilers may run hotter than others. You are looking for the top to be puffed up and golden, but not brown. Remove from oven and allow to cool for about 3 minutes before slicing and serving. Egg should be set through (if it is not, leave it until the broiler a few more minutes).

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