Photo: Melissa Massello
Each year on Mother's Day, kids and spouses the world over decide to spoil Mom early in the morning with a good, old-fashioned, home-cooked breakfast in bed. And then, hearts full, those same moms get out of bed to face their special day…and the kitchen wreck left behind.
Spoil mom completely this Mother's Day with a delicious (100 calorie!) recipe that's not only fail-proof for kids of all ages and spouses of all culinary talent, it requires only the minimal cleanup of two muffin tins and a mixing bowl. (And no messy flour!)
Now in regular brunch rotation at my house, this drool-worthy recipe for Bacon & Egg Cups from the blog Fat Girl Girl in a Skinny Body is the ultimate crowd pleaser, and — as you can see from my step-by-step home photos — not rocket science.
Especially when paired with my own mom's signature fried baked potatoes (recipe below photos), this will be a Mother's Day she won't soon forget!
Mom's Fried Baked Potato Rounds
- 3 large baked potatoes, cooled
- 2 Tbsps olive oil
- 2 Tbsps butter (optional)
- Salt and pepper to taste
Allow the baked potatoes to cool completely (best when refrigerated overnight — a great use for leftover baked potatoes from dinner the night before). Slice each potato into rounds and set aside. Heat 1 tbsp each of the olive oil and butter in a cast iron skillet (best) or other nonstick pan. When the pan and olive oil/butter is nice and hot, carefully place potatoes in a single layer and fry until crispy brown, approximately 2-3 minutes. Sprinkle with salt and pepper to taste. Carefully flip each potato round and repeat on the other side. (With additional seasoning, if you like.) Transfer to a paper towel-lined plate, add the remaining 1 Tbsp each of olive oil and butter, and repeat with remaining potatoes. Serve immediately.
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About the Authors
Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out
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