Ingredients:
- 680g (1.5 lbs) Yukon Gold potatoes, diced into 1/2-inch cubes
- 30ml (2 tbsp) Avocado oil
- 5g (1 tsp) Cornstarch
- 3g (1/2 tsp) Smoked paprika
- 2g (1/2 tsp) Garlic powder
- 2g sea salt
- 1g cracked black pepper
- 8 large pasture-raised eggs
- 30ml (2 tbsp) heavy cream
- 115g (4 oz) baby spinach, roughly chopped
- 4 slices thick-cut bacon
- 15g (1 tbsp) unsalted butter
- 1 large avocado, sliced
- 60g (1/4 cup) pickled red onions
- 5g fresh cilantro or chives, minced
- 15ml hot sauce
Instructions:
- Preheat oven to 400°F (200°C). Toss diced potatoes with avocado oil, cornstarch, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, tossing halfway through, until edges are golden and crispy.
- While potatoes roast, cook bacon in a skillet over medium heat until crisp. Remove bacon, chop into bits, and drain most of the fat from the pan.
- In the same skillet, add the baby spinach and cook for 1-2 minutes until wilted. Remove and set aside.
- Whisk eggs with heavy cream. Melt butter in the skillet over low-medium heat. Pour in eggs and stir gently and constantly until soft, creamy curds form.
- Assemble bowls by layering the crispy potatoes at the base, followed by scrambled eggs, wilted spinach, and bacon bits. Top with avocado slices, pickled red onions, and fresh herbs.