Changing time zones frequently can really mess with a person’s internal clock. I don’t know how people do it so frequently. In the past week I have been in PDT, EDT, back to PDT, CDT and back to PDT again. That’s a lot of changing around! With the time changes I have noticed that where I get messed up begins at night. I’m used to staying up really late on the West Coast, so I have a very difficult time getting myself to bed early when I’ve traveled to the East. Then morning comes all too early because I stayed up to my normal PDT schedule. No matter your sleep schedule, these Meat & Red Potatoes Topped With Eggs make for an extremely simple recipe, but it’s so delicious! It’s great for breakfast or dinner!
The other thing the gets messed up when traveling to different time zones is my meal schedule. What may feel like morning to me may in fact be lunchtime. Or depending on which direction I’m going, lunchtime may feel like dinnertime. It all gets so confusing so I decided that I need more meals that can double as breakfast or dinner (or lunch even)!
Because I still have “car accident brain”, I am having a heck of a time concentrating in the kitchen (and just about everywhere else). I think I changed plans for dinner about 5-6 times during the course of actually making it tonight. I feel like I have suddenly developed extreme ADD! Squirrel! Yeah, pretty much me all the time now. Based on the ingredients I had on hand, I came up with a super tasty, yet easy, Meat & Potatoes dish topped with a fried egg. I don’t have a more clever name than that tonight….. Meat & Potatoes Topped with Egg! The kids even gobbled up every bite! 
Meat & Red Potatoes Topped With Egg
Meat & Red Potatoes Topped With Egg
Ingredients
- 3 lbs red potatoes, washed and chopped into bite-size pieces
- 1 lb ground beef
- 1/2 small red onion, diced
- 6 eggs
- salt & pepper
- Lawry salt
- canola oil for pan frying
Instructions
Swirl a couple tablespoons of oil in the bottom of a large frying pan and heat over medium-high heat.
When warm, add potatoes and cook until potatoes are fork-tender, about 15-20 minutes. Stir frequently to avoid potatoes sticking to the bottom of the pan. Sometimes more oil is needed and halfway through cooking I turn the heat down to medium. Season with salt & pepper and Lawry salt.
While potatoes are cooking, cook ground beef in a separate frying pan over medium-high heat. When most of the meat is no longer pink, add onions and cook until onions are tender and meat is cooked all the way through.
When potatoes and beef are nearly ready, fry up your eggs in another pan. Or you can remove cooked ground beef from it's pan and cook the eggs there over medium-high heat. Cook in a small amount of oil or grease. Cook to your preferred doneness. Season with salt & pepper.
On a plate, layer potatoes and beef then top with a fried egg.
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