Author Notes
A gorgeous, easy, clean-eating friendly breakfast! —Inspiralized
Ingredients
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2
yukon gold potatoes, peeled, Blade C/D
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1 teaspoon
garlic powder
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2
large eggs
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1/2
avocado
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Sriracha to taste
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salt and pepper, to taste
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parsley, to garnish
Directions
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Preheat the oven to 400 degrees. In a medium mixing bowl, add in the potato noodles, drizzle with olive oil and toss together with the salt, pepper and garlic powder. Spray a 9" diameter x 2" pie pan with cooking spray and pack with potato noodles. Bake for 45 minutes or until crispy and golden brown. Once done, use a spatula to carefully remove the potato pie from the pan and set on a large dinner plate.
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After 40 minutes, place a large skillet over medium-high heat. Once heated, add in the eggs and fry until egg whites are set. Meanwhile, slice the avocado.
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At this point, you can divide the potato pie into two pieces for easier sharing or you can serve the pie as one and share.
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After you divide or leave as one, top with avocado slices, fried eggs and drizzle with sriracha and garnish with parsley. Enjoy immediately.
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