Mushroom and Potato Starter

4 WWPP Posted by 6 months ago 0 Comments

Last week 8-ounce packages of mushrooms were on sale. I only needed one package for my chili but since they were buy one, get one I picked up the second not knowing what I’d do with it.

Yesterday morning it hit me.

Mushroom and Potato StarterI came home from the gym famished and dreaming of a smoothie the entire drive home, but when I opened the fridge my extra package of mushrooms jumped out at me.

“Eggs it is!” I thought.

Rummaging though the rest of the fridge I found a leftover baked potato — perfect!

Here’s how I took the two and made myself a breakfast base for the next few days….

  • 2 slices of bacon
  • 8-ounce package of sliced mushrooms
  • Kosher salt
  • 1 large baked potato, cubed

Cut the bacon in smaller chunks and start to render it over medium-high heat in a non-stick skillet or griddle.

Once some of the fat renders out, add the mushrooms and a pinch of salt. Cook the mushrooms until soft, about 4-5 minutes. Once you can easily cut through the mushrooms with your flipper, add the potato.

Frying egg and mushroom

Continue cooking until the potato warms through and starts to brown.

That’s it!

I separated mine into three servings. Leaving one on the griddle, I whisked 3 eggs and scrambled them right in. It was delicious with just a sprinkle of hot sauce.

Potato and mushroom scrambled aggs

Now I have two more Mushroom-Potato Starters in the fridge for quick scrambles this week. Actually, you don’t even have to use it in a scramble. Today I warmed it up and paired it with 3 hard boiled eggs. It was the perfect super quick breakfast!

Mushroom and Potato Starter with hard boiled eggs

Servings Amt per Serving
3 1/3 of the recipe ~ 3/4 cup
Calories Fat Fiber WWPs
145 7g 1g Points: 3 P+: 4
Sugar Sat Fat Carbs Protein
1g 3g 16g 5g

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See other recipes using: bacon, mushrooms, potatoes


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