Crispy, cayenne‑kicked diced potatoes seared in beef tallow with adobo + garlic, plated with organic breakfast bacon, a buttery everything bagel, pasture‑raised fried eggs, and raw cheddar slices. Big breakfast energy, Flavor Pop style.

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Quick Stats

• Serves: 2 hearty plates

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Equipment: Large skillet or cast‑iron, small skillet for eggs, toaster

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Ingredients (All Organic)

Cayenne Crunch Potatoes

• 1 ½ lbs gold or russet potatoes, diced ½‑inch

• 1–2 Tbsp beef tallow (or ghee)

• 1 Tbsp olive oil (helps bloom spices without burning)

• ¾–1 tsp cayenne pepper (to heat preference)

• 1 ½ tsp adobo seasoning (e.g., Badia)

• 1 tsp garlic powder

• ½ tsp smoked paprika (optional, for depth)

• Fine sea salt & black pepper, to taste

• 1–2 Tbsp chopped parsley or chives (optional finish)

Sides

• 4 slices organic breakfast bacon

• 2 everything bagels, toasted

• 2–3 Tbsp grass‑fed butter (for the bagels + eggs)

• 4 pasture‑raised eggs

• 4–6 slices raw cheddar cheese

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Directions

1) Parboil for Ultra‑Crisp (Optional but worth it)

1. Add diced potatoes to a pot of salted, boiling water; parboil 4–5 minutes until just tender on the outside.

2. Drain well and let steam off moisture (dry = crisp).

2) Fry the Bacon

1. Cook bacon in a skillet over medium heat until crisp.

2. Transfer to a paper‑towel plate. Reserve a teaspoon of bacon fat if you like extra flavor in the potatoes.

3) Crisp the Potatoes

1. Heat beef tallow + olive oil (and optional bacon fat) in a large skillet over medium‑high.

2. Add potatoes in a single layer. Don’t stir for 3–4 minutes to build a crust.

3. Sprinkle cayenne, adobo, garlic powder, smoked paprika, salt & pepper over the top.

4. Toss and continue cooking 8–10 minutes, stirring every couple minutes until deeply golden and crunchy.

5. Finish with herbs if using.

4) Toast, Eggs & Cheese

1. Toast bagels, slather with grass‑fed butter.

2. In a small skillet, melt a bit of butter over medium heat and fry eggs to your liking (sunny‑side, over‑easy, etc.). Season with salt & pepper.

3. Plate with raw cheddar slices.

5) Plate It Up

Divide potatoes between two plates. Add bacon, buttered bagel halves, fried eggs, and cheddar. Sprinkle a final dusting of cayenne (if you dare) and dig in.

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Flavor‑Pop Tips

• Crisp insurance: Parboil + dry potatoes = shatter‑crisp edges.

• Bloom spices in fat: Adding olive oil to tallow helps spices dissolve and coat better.

• Control the heat: Start with ½ tsp cayenne; build up after tasting.

• Egg yolk sauce: Break the yolk over potatoes for a built‑in creamy finisher.

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Variations

• Sheet‑Pan Method: Toss potatoes with fat & spices; roast at 450 °F for 25 minutes, flipping once.

• Smoky Maple Bacon: Brush bacon with a little maple + smoked paprika before baking for a sweet‑heat vibe.

• Cheddar Melt: Pop cheddar over hot potatoes for 30 seconds to get gooey.

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Estimated Nutrition (per plate)

~1,000 kcal • 45 g protein • 80 g carbs • 60 g fat
(Will vary with potato size, fat used, bacon count, and cheese thickness.)