Preheat the oven to 400 degrees. Wash and cut
the potatoes into one-inch cubes. Place the
potato cubes in a large bowl and add the olive
oil, smoked paprika, garlic powder, salt, and
some freshly cracked pepper. Toss the potatoes
until they are well coated in oil and
seasoning.Line a baking sheet with foil and
give it a light spritz of non-stick spray.
Spread the potatoes out over the baking sheet
so they are in a single layer. If they don't
fit, prepare a second baking sheet and divide
the potatoes between the two. Roast the
potatoes in the preheated oven for 45min to one
hour, or until they are tender and golden
brown. Stir the potatoes once, about half way
through.
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Line a baking sheet with foil and give it a
light spritz of non-stick spray. Spread the
potatoes out over the baking sheet so they are
in a single layer. If they don't fit, prepare a
second baking sheet and divide the potatoes
between the two. Roast the potatoes in the
preheated oven for 45min to one hour, or until
they are tender and golden brown. Stir the
potatoes once, about half way through.To
prepare the bowls, divide the roasted potatoes
between six freezer safe containers. Add ¼ cup
of salsa to each container. Divide the
scrambled eggs among the six containers and
then top with about ¼ cup of shredded cheese.
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