Browned Potatoes with Eggs and Fresh Salad

Ingredients

• Potato1 medium (180 g)
• Egg2 medium (100 g)
• Lettuce1 cup (35 g)
• Tomato1 count (130 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Boil water in a pot over high heat. In the meantime, peel and dice the potato.

2. 2

   Step 2

   Once boiling, add the potato. Boil for 8-10 minutes, until soft.

3. 3

   Step 3

   Heat a pan over medium-high heat and, once heated, add half the oil.

4. 4

   Step 4

   Add the cooked potatoes and brown each side for 2 minutes over medium heat. Remove and set aside.

5. 5

   Step 5

   You can also brown the potatoes in an air fryer for 4 minutes at 365°F (180 °C).

6. 6

   Step 6

   For the eggs, heat the remaining oil in a pan over medium-high heat.

7. 7

   Step 7

   Once heated, crack the eggs until the white sets. This will take about 3-4 minutes. Remove.

8. 8

   Step 8

   For the salad, cut the lettuce into strips and the tomato into small pieces. Season with lemon juice and salt and pepper.

9. 9

   Step 9

   Serve the browned potatoes with eggs and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Browned Potatoes with Eggs and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.