Crispy Smashed Potato Breakfast Bowls
The breakfast bowl I make on Saturdays when I want to feel like I have the whole morning ahead of me. Crispy smashed potatoes with jammy eggs and a garlic yogurt sauce that ties it all together — no diner hash can touch it.
Equipment
- Large Pot
- Rimmed Baking Sheet
- Fork
- Small bowl
- Non-stick or cast-iron skillet
Ingredients
For the Potatoes
- 1.5 lbs baby potatoes
- 2 tablespoons olive oil
- salt and black pepper to taste
For the Yogurt Sauce
- 1/2 cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, finely grated
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
For the Greens
- 4 cups spinach or kale
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- 2 cloves garlic, sliced
- splash of water
For the Eggs
- 4 large eggs
- butter for the pan
For Assembly
- flaky salt and black pepper
- fresh chives, chopped (optional)
Instructions
- Prep and Preheat: Preheat oven to 425°F with the baking sheet inside. Bring a large pot of salted water to a boil.
- Boil the potatoes: Add 1.5 lbs baby potatoes to the boiling water. Boil 12-15 minutes until a knife slides in with no resistance. Drain well.
- Smash and roast: Carefully remove the hot baking sheet from the oven. Toss the drained potatoes with 2 tablespoons olive oil, salt, and pepper on the hot sheet. Smash each potato with a fork to about 1/2 inch thick. Roast 20 minutes, flip, then roast another 10-15 minutes until deeply golden and crisp.
- Make the yogurt sauce: While the potatoes roast, stir together 1/2 cup yogurt, 1 tbsp lemon juice, 1 grated garlic clove, 1/4 tsp salt, and a pinch of cayenne. Taste and adjust. Set aside.
- Sauté the greens: In a skillet, heat 1 tablespoon olive oil over medium heat. Add a pinch of red pepper flakes and 2 sliced garlic cloves. Cook 30 seconds until fragrant. Add the greens and a splash of water. Cook until just wilted, about 2 minutes. Season with salt.
- Cook the eggs: In the same skillet (wiped clean), add butter over medium-low heat. Crack the eggs in and cook until whites are set but yolks are runny, about 3 minutes. For jammy yolks, cover the pan for the last minute.
- Assemble the bowls: Divide the greens among four bowls. Top with crispy smashed potatoes. Add an egg to each bowl. Drizzle generously with yogurt sauce. Sprinkle with flaky salt, pepper, and fresh chives if using. Serve immediately.
Notes
The preheated sheet pan is non-negotiable — it sears the potatoes the second they touch the pan. For jammy boiled eggs, cook exactly 6.5 minutes then transfer to an ice bath. The yogurt sauce keeps for a week in the fridge and gets better as it sits. Make extra — you will want it on everything. For dairy-free, swap the yogurt with thick cashew cream (soaked cashews blended with lemon and garlic).