Fried Pepper, Potato And Egg Sandwiches On Hero Rolls
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · vegetarian, dairy-free
716 cal
28g protein
70g carbs
36g fat
per serving · estimated
Ingredients
- 1/2 lb russet potatoes, cut in 1/2-inch dice
- 1 1/4 tbsp olive oil
- 1 bell peppers, sliced
- 1 yellow onion, sliced
- 4 eggs
- 1 1/2 oz provolone
- 2 hero rolls
- 1/2 tsp dried oregano
- 1 1/2 tsp each kosher salt and black pepper
Method (tap to check — screen stays awake)
- Parboil the diced potatoes in salted water for 5 minutes, until a knife tip slides in with slight resistance, then drain and let the steam dry off.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high and fry the potatoes undisturbed until the undersides are crusted and golden, 5 minutes, then toss and crisp the other sides.
- Push the potatoes aside, add the remaining oil, and cook the peppers and onion until limp and browned in spots, 6 to 7 minutes; season with oregano, salt and pepper.
- Beat the eggs with a splash of water and pour them into the skillet. Drag a spatula through in slow sweeps until the eggs are set in soft curds but still glossy, 2 to 3 minutes.
- Lay the provolone over the top, cover for 1 minute, and let it melt into the eggs.
- Split and toast the rolls, then load each with a quarter of the potato-pepper-egg mixture and press the lid down firmly.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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