Breakfast (loaded Pot) Recipe

Prepare potatoes

If using whole potatoes, peel (optional) and grate or finely dice enough to measure 2 cups. Pat potato shreds/dice dry with a clean towel or paper towel to remove excess moisture.

Heat a large ovenproof skillet or heavy-bottomed pot over medium-high heat. Add 1.5 tbs olive oil and swirl to coat.

Add the potatoes in an even layer. Sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring occasionally, until potatoes are golden brown and crisp in places, about 10–12 minutes. Reduce heat to medium if browning too quickly.

When the potatoes are mostly tender and starting to brown (after about 8 minutes), push them to one side of the pan and add the diced onion and red bell pepper to the oil on the empty side. Sauté 3–4 minutes until softened and translucent.

Stir the onions and peppers into the potatoes. Add 1 tsp minced garlic and continue to cook 30–60 seconds until fragrant.

Add the chopped spinach and 1/4 cup sliced scallions, stirring until the spinach wilts, about 1–2 minutes. Taste and adjust seasoning with a pinch more salt and pepper if needed.

If you haven't already cooked bacon or sausage, do so now in a separate pan until crisp (bacon) or cooked through (sausage). Drain on paper towels and crumble. Measure out roughly 3 slices worth of crumbled bacon or equivalent sausage.

Make small wells in the potato-vegetable mixture in the pan for the eggs. Whisk 4 eggs with 2 tbs cream (or milk) and a pinch of salt and pepper in a bowl if you prefer scrambled-style; alternatively, crack eggs directly into wells for baked/poached-in-pot style.

For scrambled-style

Pour the whisked eggs evenly over the potato mixture, stirring gently to incorporate. Reduce heat to medium-low and cook, stirring occasionally, until eggs are just set but still moist, about 3–5 minutes. Stir in 3/4 cup shredded cheddar until melted and combined. Fold in crumbled bacon and 1 tbs chopped chives. Remove from heat.

For baked/poached-in-pot style

Make four wells in the potato mixture and crack one egg into each well. Sprinkle 3/4 cup shredded cheddar around the eggs and over the potatoes. Transfer the ovenproof skillet/pot to a 375°F (190°C) oven and bake 8–12 minutes, until egg whites are set and yolks reach desired doneness. Sprinkle crumbled bacon and 1 tbs chopped chives over the top before serving.

Spoon 2 tbs sour cream or Greek yogurt over portions or serve on the side. Drizzle hot sauce if using, and scatter remaining scallions or chives on top.

Serve immediately straight from the pot or skillet. Estimated servings: 2–3. Leftovers can be refrigerated up to 2 days and reheated in a skillet over medium-low heat.