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Ingredients
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Brunch Potatoes
Steak
Over Easy Eggs
Method
Brunch Potatoes
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into bite-sized cubes.
- 2
Season the Potatoes
In a large bowl, combine the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
- 3
Cook the Potatoes
Preheat a large skillet over medium heat. Add the seasoned potatoes and cook for about 25-30 minutes, stirring occasionally, until golden brown and tender. Garnish with fresh parsley before serving.
Steak
- 4
Season the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 20 minutes. Season both sides generously with salt and black pepper.
- 5
Over Easy Eggs
- 6
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook for about 2-3 minutes until the whites are set. Carefully flip the eggs and cook for an additional 1-2 minutes for over easy, seasoning with salt and black pepper.