Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, diced into 1/4-inch cubes
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 6 large eggs
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp water or unsweetened almond milk
  • 1 pinch salt

Instructions:

  1. Heat the avocado oil in a 12-inch non-stick or cast-iron skillet over medium-high heat until it shimmers.
  2. Add the diced potatoes in a single layer. Let them sit undisturbed for 4-5 minutes until a golden-brown crust forms.
  3. Stir the potatoes and cook for another 8-10 minutes until the insides are tender.
  4. Reduce the heat to medium. Push the potatoes to the edges of the pan and add the diced onion to the center; sauté for 3 minutes until translucent.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. While vegetables finish, whisk the eggs with water or almond milk and a pinch of salt in a bowl.
  7. Pour the egg mixture over the potatoes and onions, gently folding the eggs from the outside in.
  8. Remove the pan from the heat when the eggs are still slightly wet, allowing residual heat to finish the cooking process.