Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Black pepper to taste
- 6 large eggs
- 2 tablespoons unsalted butter
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Wash and dice the potatoes into 1/2-inch cubes.
- Line a baking sheet with parchment paper for easy cleanup. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on the baking sheet.
- Roast the potatoes for 40-45 minutes, stirring halfway through, until golden and crispy.
- Whisk the eggs with a pinch of salt and pepper in a bowl.
- Melt butter in a skillet over medium-low heat. Add the eggs and cook, stirring gently, until they are just set but still moist.
- Assemble the breakfast bowls: Divide the roasted potatoes and scrambled eggs among four bowls. Top each with 1/4 cup salsa and 1/4 cup shredded cheese.
