Crispy Potato, Egg & Feta Skillet

Portion Guide (per serving)

Protein — 1 palm

Carbohydrates — 1 cupped hand

Fats — 1–2 thumbs

Vegetables — ½–1 fist

Ingredients

• 2 medium potatoes, grated

• 2 eggs

• 40–50g feta, crumbled

• 1 tbsp olive oil or butter

• 1 garlic clove, finely chopped (or pinch garlic powder)

• Pinch smoked paprika or chilli flakes

• Salt and black pepper

Optional additions

• Baby spinach

• Cherry tomatoes

• Spring onion or chives

• Fresh parsley

Finish

• Squeeze of lemon juice or splash of vinegar

Method

1. Prepare the potatoes

   Grate the potatoes and squeeze firmly in a towel to remove excess moisture.

2. Season

   Toss potatoes with salt, pepper, garlic, paprika, and olive oil.

3. Cook the base

   Heat a frying pan over medium-high heat. Press the potatoes into a thin, compact layer.

   Cook undisturbed for 4–6 minutes until golden and crisp.

4. Add feta and eggs

   Scatter feta over the potatoes. Create small wells and crack the eggs into them.

5. Finish cooking

   Cover the pan and cook until eggs reach your preferred doneness.

6. Balance the dish

   Finish with fresh herbs and a squeeze of lemon before serving.

Notes

Crispy potatoes, soft eggs, and salty feta create a satisfying meal that supports recovery without feeling overly heavy.

Add greens or tomatoes for freshness.

Increase potatoes if you need more fuel for training days.