Get you a morning skillet when you need to put that work in a bowl. No one has time for a big presentation. This one is for the corpo

Ingredients

• 2–4 fried eggs (prepared as in our Perfectly Fried Eggs recipe)

• 1½ cups chopped potato medley

• ½ yellow onion, thinly sliced

• ½ cup brown beech or shiitake mushrooms, sliced

• ¼ jalapeño, thinly sliced (optional for heat)

• 6-8 cherry or grape tomatoes

• ½ avocado

• Slice of lime

• A dustable amount of our Adobo Masala

• Sea salt, to taste

• Black pepper, to taste

• Olive oil or butter, for cooking

• Handful of sprouts

• 1 tbsp fresh dill, chopped

• Optional: Chili oil for finishing

Instructions

1. Heat a cast-iron skillet over medium heat and add a drizzle of olive oil or a pat of butter.

2. Add potatoes and cook for 6–8 minutes, stirring occasionally until they start to crisp and brown.

3. Toss in sliced onions, mushrooms, and jalapeño. Cook another 5–6 minutes until the onions are soft and golden.

4. Season with Adobo Masala, sea salt, and black pepper. Stir to coat evenly.

5. Top with your 2–4 fried eggs (see Perfectly Fried Eggs recipe) and avocado slices.

6. Finish with sprouts, chopped dill, cherry tomato halves and a light drizzle of chili oil.

7. Serve hot with a slice of lime on the side and let the yolk bring it all together.