Crispy smashed potato and egg is a great breakfast option, or even brinner (breakfast for dinner). Using small potatoes is best and make sure to oil the bottom of your measuring cup when smashing. Feel free to use something other than a measuring cup if you have a preferred "smash" method.

6 baby red potatoes
1 cup of water
Olive oil

Pierce 6 baby red potatoes with a fork. Place potatoes into a pressure cooker on a rack or in a steamer. If you don't have a pressure cooker, just place in boiling water and cook until tender. If using a pressure cooker, add 1 cup of water. Cook on high in the pressure cooker for 9-14 minutes. You'll get a feel for the timing as you get to know your pressure cooker. Quick-release the pressure, when the pressure is released, remove the lid. Place the potatoes on a lightly oiled pan. line the pan with aluminum foil to make cleanup easier. Spray or drizzle the potatoes with olive oil. If you spray with olive oil, don't use a cooking spray but a dedicated olive oil sprayer. Next, smash with a measuring cup or your preferred smasher. Season the potatoes with salt and pepper. Spray or drizzle with olive oil again. Bake at 450 degrees for nine minutes. Remove from the oven and flip the potatoes. If the potatoes fall apart a little bit, that is OK, just reform them. One way to keep the potatoes from falling apart is to lower the cooking time in the pressure cooker or boiling water. Bake again for another 9 minutes at 450 degrees. Remove from oven and plate. You can vary the serving size very easily. You can go with one potato or three potatoes as your base, or as many or few as you want. Top with fried eggs or scrambled eggs, but you can use these as a base for just about anything. You can top it with taco meat and your favorite toppings. Even try it with marinated chicken thighs. Enjoy.

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