Cheesy breakfast potatoes: The ultimate low-calorie brunch treat
Alex Hughes, author of ‘Low-Cal Kitchen Bangers’, shares her recipe for crispy potatoes topped with gooey cheese and fried eggs – proof that brunch can be indulgent without the guilt
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.“A pan full of fluffy potatoes finished with fried eggs and gooey melted cheese, this is the perfect brunch recipe. You could easily change the egg for scrambled if you fancy meal-prepping this recipe ahead of time for weekday breakfasts,” says food content creator Alex Hughes.
Breakfast potatoes
Serves: 2
Time: 30 minutes
Calories: 375 per portion
Ingredients:
400g golden potatoes, cubed
Low-calorie cooking spray
2 rashers of smoked bacon, sliced
1 small green pepper, diced
1 white onion, diced
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Sea salt and pepper
2 medium eggs
40g reduced fat cheddar, grated
2 spring onions, finely chopped
A few sprigs of fresh parsley, finely chopped
Method:
1. Boil the potatoes for 15 minutes in a large pan of salted water. Drain and leave to steam dry for 5 minutes.
2. Spray a large frying pan with low-calorie cooking spray, add the bacon and fry over a medium heat for 5 minutes until cooked on both sides. Remove the bacon from the pan and add the green pepper and onion and cook over a medium heat for 3-4 minutes.
3. Meanwhile, season the potatoes with the smoked paprika, garlic powder, onion powder, salt and pepper. Once the onion and peppers have started to soften, add the potatoes and fry for 5 minutes.
4. Move the potatoes to the sides of the pan to make space for the eggs, then crack both into the centre, topping with the cheese. Leave on the heat for the eggs to cook.
5. Top with the cooked bacon, spring onions and parsley.
Recipe from ‘Low-Cal Kitchen Bangers’ by Alexandra Hughes (Ebury Press, £20).
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments