A loaded potato base gets built into a proper dinner with a fried egg and quick-cooked greens. The Hormel potatoes bring bacon and chive flavor already, so this comes together faster than cooking from scratch. Warm, comforting, and ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 8 g protein, 11 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container, about 20 oz Hormel loaded mashed potatoes, 2 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter, 2 eggs, 4 ounces fresh spinach or kale.

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Transfer the loaded mashed potatoes to the skillet and spread them into an even layer, then let them sit without stirring for 3 minutes until the bottom begins to brown.3 min
2. Stir the potatoes to break up the browned layer, then spread them again and cook for another 2 minutes until a second crust forms. Transfer the potatoes to two plates and set aside.2 min
3. Wipe out the skillet or use a second pan if you have one, add the remaining 1 tablespoon of oil over medium heat, and add 4 ounces of spinach or kale with a pinch of salt and pepper. Toss as it wilts, about 2 minutes, then move it to the side of the skillet.2 min
4. Add 1 tablespoon of butter to the cleared space in the skillet and crack both eggs directly into the pan. Let them cook until the whites are set but the yolks still jiggle, about 3 minutes.3 min
5. Slide one egg onto each plate of potatoes, divide the greens between the two plates, and serve right away.

Cook mode

Note Swap the greens for whatever is on hand, or skip them if you have a green salad on the side. Leftover potatoes reheat gently in a skillet with a splash of water. Serve with hot sauce or a squeeze of lemon if you like.