Seed Cycling Skillet Potatoes and Eggs
Ingredients
- 6 ounces yukon gold potatoes (about 1 medium potato) peeled and diced into 1/4-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 egg
- 1 tablespoon either raw flax seeds or raw sesame seeds freshly ground
- 1 tablespoon either raw pumpkin seeds or raw sunflower seeds freshly ground
- Kosher salt
- Ground black pepper
Instructions
-
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the potatoes and stir to coat in the oil. Spread out in a single even layer. Cover the pan and allow the potatoes to cook for 8 minutes, stirring once halfway through. Remove the lid and raise the heat to medium high and cook until the outside is golden and crispy and the inside of the potatoes are soft, stirring once every few minutes.
-
Meanwhile, about halfway through cooking the potatoes, heat the remaining tablespoon of olive oil in a separate small frying pan over low heat and immediately crack the egg into it. Cover the pan and cook for five minutes, or until the whites of the egg are cooked but the yolk is still jiggly.
-
Stir the ground seeds into the potatoes and season to taste with salt and pepper. Top with the egg, one more pinch of salt, and enjoy!