A gorgeous, easy, clean-eating friendly breakfast! —Inspiralized
yukon gold potatoes, peeled, Blade C/D
Sriracha to taste
salt and pepper, to taste
parsley, to garnish
In This Recipe
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.
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.
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.
After you divide or leave as one, top with avocado slices, fried eggs and drizzle with sriracha and garnish with parsley. Enjoy immediately.