The creativity of some of my recipe names just astounds me. I really need to work on that haha. Anyways, this breakfast was inspired by dinner at my friend Mu’s house last week. Basically just russet potatoes diced, fried in olive oil and scrambled with eggs. So simple and so good. I decided to up the ante and add a few more ingredients to really Kathleen-ify it. And thus, this recipe was created. And it’s colorful! Always a plus.
So apparently it’s supposed to snow this week!? Of course, it would be 60 degrees one week and snowing the next. #NCproblems. We could be getting a fair amount though, from what I’ve heard so who knows, maybe we’ll get a snow day or two. I’m totally down. Especially if it’s Thursday because I have a test that day. We’ll see haha.
ALSO tonight is the SNL 40th anniversary special. And allllll of my favorites will be on TV for 3.5 hours. Looks like it’s gonna be a good night for me and my date: chocolate. Woo!
Sweet Potato and Egg Scramble
1 small sweet potato, diced or shredded
1/4 onion, chopped
1 cup spinach, chopped
Salt, pepper and garlic powder to taste
Oil/Fat for the pan (I used ghee)
1. Melt oil in pan over medium heat.
2. Add diced sweet potato and onions to the pan, and cook until potatoes are tender, stirring occasionally.
3. While the potatoes and onions are cooking, whisk two eggs together and add spices to your liking.
4. Add the eggs and spinach to the potatoes and onions, and stir to combine until the eggs are cooked through.