Game Day Brunch Bowls
Potato Layer
10 medium potatoes or 5 large potatoes
¼ c extra virgin olive oil 
 2 Tbsp flaked sea salt, or to taste
 2 Tbsp cracked black pepper, or to taste
3 Tbsp chili powder, or to taste
3 Tbsp dried dill weed or 4-5 sprigs fresh dill
Over-Easy Egg Layer 
2-3 medium eggs per bowl
Toppings Layer
1 can black olives, diced 
1 c shredded cheese of choice
1 bunch of green onions, diced 
1 container of Reser’s Baja salsa
1 container Reser’s dip of choice 

Optional ingredients: sausage links, sausage patties, bacon

Potato Instructions: Cut up potatoes into quarter-sized pieces and place into a mixing bowl. Pour extra virgin olive oil over potatoes and mix until all potatoes are evenly coated. Then, add sea salt, cracked black pepper, chili powder, and dill weed gradually and mix as you add. Make sure all of the potatoes are coated evenly. Cook immediately or else the potatoes begin to produce moisture. Place on a parchment paper covered baking sheet and bake at 425 degrees for 10-15 minutes. Turn the potatoes over with a spatula and crisp the other side for 10-15 minutes. Potatoes should be crispy and firm, but tender when poked with a knife/toothpick. 

Over-Easy Egg Layer Instructions: Crack eggs carefully into a separate container and set aside. Spray a frying pan with cooking spray (olive oil spray tastes great and prevents sticking) and heat on medium/high until the bottom of the pan is slightly warmed. Pour eggs carefully into pan and cover with a lid (before placing lid over pan, run it under water and leave a slight amount of moisture on top—this helps cook the eggs evenly and you’ll get a better over-easy cook). Watch egg yolks turn slightly opaque but still jiggly to the touch. Remove pan from heat. 

Game Day Brunch Bowl Instructions: Layer the potatoes into a bowl first, then add a few tablespoons each of cheese, olives, salsa and green onions. Top your brunch bowl off with the over-easy eggs and a dollop of your favorite Reser dip! Eat while it’s hot and pair with a tasty beer or mimosa as you watch the game! 

Recipe courtesy of Katy Krieger ‘14