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Crispy High Protein Breakfast Potato Bowl (with Cottage Cheese Sauce) - A Satisfying, Savory Start

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings

Ingredients
  

  • 2 medium Yukon Gold potatoes, diced small (about 1/2-inch)
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/2 red bell pepper, diced
  • 1/4 small red onion, thinly sliced
  • 1 cup baby spinach, roughly chopped
  • 2 large eggs (or tofu scramble for a dairy-free/vegan option)
  • 1 tablespoon butter (optional, for frying eggs)
  • 1 green onion, thinly sliced, for topping
  • Fresh parsley or chives, chopped, for garnish
  • 3/4 cup low-fat cottage cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove (or 1/4 teaspoon garlic powder)
  • 2 teaspoons olive oil
  • 2–3 tablespoons milk or water to thin
  • Salt and pepper, to taste

Instructions
 

  • Par-cook the potatoes: Add diced potatoes to a pot of salted water. Simmer 5–7 minutes until just tender on the edges but not falling apart. Drain well and let steam off for 2 minutes.
  • Crisp the potatoes: Heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes in a single layer. Season with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook 6–10 minutes, turning occasionally, until deeply golden and crispy.
  • Sauté the veggies: Push potatoes to one side. Add red pepper and red onion to the other side with a pinch of salt. Cook 3–4 minutes until slightly softened. Stir in spinach just until wilted. Toss everything together. Keep warm over low heat.
  • Blend the cottage cheese sauce: In a blender, combine cottage cheese, lemon juice, Dijon, garlic, olive oil, and 2 tablespoons milk or water. Blend until smooth and creamy. Adjust thickness with more liquid. Season with salt and pepper.
  • Cook the eggs: In a separate small skillet, melt butter over medium heat. Fry eggs sunny-side up or over-easy until the whites set and the yolks stay runny. Season with salt and pepper. (Or scramble, if you prefer.)
  • Assemble the bowl: Spoon a base of crispy potato-veggie mix into a bowl. Top with eggs. Drizzle generously with cottage cheese sauce. Finish with green onion and fresh herbs.
  • Serve: Add a squeeze of lemon or a dash of hot sauce if you like heat. Eat right away for maximum crunch.