Founders All Day Recipe

Prepare potatoes

Wash and peel the russet potato if desired. Cut into 1/2-inch dice so pieces cook evenly. Place diced potatoes in cold salted water and bring to a gentle simmer for 5 minutes to remove excess starch (optional step to speed cooking). Drain and pat dry.

Cook aromatics and potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add diced onion and bell pepper. Sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add the diced potatoes in an even layer. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp smoked paprika. Lower heat to medium, cover, and cook 10–12 minutes, stirring every 3–4 minutes, until potatoes are tender and edges are golden-brown. Uncover for the last few minutes to crisp.

Add eggs and cheese

Make four shallow wells in the potato mixture. Crack one egg into each well. Reduce heat to low, sprinkle shredded cheddar evenly over the skillet and cover. Cook 6–8 minutes for set whites and slightly runny yolks (cook longer for firm yolks). Alternatively, scramble the eggs into the potatoes and cook until done.

Remove from heat, sprinkle chopped chives over the top, adjust seasoning to taste, and serve hot. Transfer a portion to the All-Day Greens & Grain Bowl if assembling as a composed meal.

Cook grains

If not using leftover cooked grain, cook short-grain brown rice or farro according to package directions (typically 1 cup dry grain to 2 cups water; simmer 20–30 minutes until tender). Fluff and let cool slightly before assembling. Use 1.5 cups cooked.

Assemble base

In a large bowl, combine 4 cups mixed greens, 1 cup halved cherry tomatoes, diced 1/2 cucumber, and 1 sliced avocado. Add 1.5 cups warm or room-temperature cooked grain and 2 tbs toasted pumpkin seeds. Toss gently to mix.

Top the bowl with a generous portion of the Breakfast Egg & Potato Skillet (one-quarter of the skillet for 4 servings) or place sliced grilled chicken or smoked salmon if using. Crumble optional feta or goat cheese over the top.

Whisk vinaigrette

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs apple cider vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp grated garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk vigorously or shake in a sealed jar until emulsified.

Taste and adjust acidity or sweetness as desired. Drizzle 2–3 tbs vinaigrette over each assembled All-Day Greens & Grain Bowl just before serving.

Portion the combined bowl into 4 servings. Each serving should include a bed of greens and grains, a portion of potato-egg skillet topping (or chosen protein), avocado slices, tomatoes and pumpkin seeds, finished with Founders Vinaigrette. Store leftovers in separate containers: dressing in its own jar and solids refrigerated up to 3 days.

Variations: swap sweet potato for russet, use tofu scramble for vegetarian option, or add hot sauce for spice.