Instructions

1. Eggs-plore your many options with potatoes and eggs by starting with a simple but tasty skillet dish. Soften the potatoes – russets, Yukon golds or red potatoes – in the microwave or by covering them with boiling water in a pot. When the potatoes are cool enough to handle, cut them into bite-sized wedges. Brown the potatoes in a little olive oil in a skillet, sprinkling them with seasoning salt or regular table salt and pepper. Scoot them over to one side of the skillet when they’re nearly done – brown and crispy – before adding the eggs. Pour several lightly stirred eggs – for scrambled eggs – or crack open several eggs – for sunny-side up eggs – on the other side of the skillet. Continue to stir the potatoes as you wait for the eggs to set. Sprinkle the dish with dried parsley for an inviting touch.

2. Eggs-press your enthusiasm for potatoes and eggs by making a frittata, which is very similar to an omelet, though not folded. Soften russet, yellow or red potatoes and then brown them in a skillet along with some flavorful additions, such as onion, minced garlic, sweet red peppers, bacon or diced sausage. Stir this “potato base” and reduce the flame to low-medium. Pour some stirred eggs – perhaps combined with cream – on top of the potatoes. Cook the potato frittata until the eggs are set. Sprinkle the frittata with green onion and cheddar cheese, if you like, and cook for a minute or two longer.

3. Egg-ceed even your own expectations by creating a potato boat with a sunny side-up egg – or several scrambled eggs – along for the ride. Select a large russet potato; after it has been cooked, cut it in half and scoop out some of the potato flesh. Put it in a bowl and combine it with salt, pepper, onion, cheese and maybe some cream cheese. Spoon some of this mixture into the potato, being sure to leave room on top for the egg. Scramble a few eggs or crack open an egg on top of the potato. Bake the potato boat on a baking sheet for about 15 minutes at 400 degrees Fahrenheit. Sprinkle with green onion, if you like.

4. Eggs-ude enthusiasm for your microwave by using it to soften a yellow or red potato. Let it cool before cutting it into bite-sized pieces. Spray a wide mug or coffee cup with nonfat cooking spray. Place the softened potato pieces at the bottom, followed by several blended eggs. Microwave on high for 30 seconds and gently stir. Then microwave for another 30 seconds. Depending on your microwave, you may have to repeat this step once more. Stirring the eggs is critical to making creamy eggs in the microwave because they can set quickly and turn rubbery in a hurry. Stir with a light touch; otherwise, the eggs will crumble into tiny pieces.