The Birds Eye potatoes come already roasted and seasoned, so tonight they become the base for a weeknight supper that needs only an egg to go from side dish to dinner. The tang and salt are there; you just add heat and protein.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 19 g protein, 35 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons of butter in a large nonstick pan over medium-high heat. Pour in the entire bag of roasted potatoes and break them up with a wooden spoon as they warm, stirring often, until the edges begin to crisp, about 5 minutes.5 min
2. Push the potatoes to the sides of the pan and crack 4 eggs into the center. Let them sit without stirring until the whites begin to set, about 2 minutes, while the potatoes continue to crisp.2 min
3. Stir the eggs gently into the potatoes as if making scrambled eggs, scraping the pan and folding until the eggs are just set through, about 2 minutes more. Taste and add salt and pepper as needed.2 min
4. Divide the egg and potato mixture between two plates and dollop each with 1/4 cup of soft cheese. Serve at once.

Note Swap soft cheese for crumbled feta or a fried egg on top instead. Leftovers keep in the fridge for one day, best eaten cold or reheated gently in a pan. Serve with a sharp green salad or pickled vegetables on the side to echo the vinegar note already in the potatoes.