Breakfast Bowties

Ah, hello readers! Happy Monday.

You know what can amp up the TG part of your TGIM? Pasta with scrambled egg, cheese, bacon, and hashbrowns-- aka a little trip to Carb City.

Wouldn't that be a happy community? Unless you're Dr. Atkins, I'd say yes. Imagine grain-paved streets, baguette bread posts, and a hollowed-out sourdough boule as a car. And every resident is a part-time baker, so none of the infrastructure would turn stale.

But since a true Carb City will never emerge, you might as well build this mini one in your kitchen. It's a hearty and cheap pasta dish that my carb-loving self indulges in regularly.

Breakfast Bowties    Serves: 1
1/2 russet potato, shredded
1/2 cup bowtie pasta (farfalle)
2 T. chopped onion
1 egg
1/4 cup grated cheddar cheese
1 t. bacon bits
1 green onion, sliced (green part only)

1.) Boil the bowtie pasta according to package directions. Drain and set aside.
2.) Meanwhile, heat a small skillet over medium-high heat. Add a bit of butter (or cooking spray) and toss in the onion and shredded potato. Press with a spatula to spread the potato evenly over the skillet (like a pancake). Sprinkle with a pinch of salt and pepper and cook until one side is golden brown. Flip and cook the remaining side until golden. Remove from skillet and set aside.
3.) Add a bit more butter (or spray) to the same skillet. Crack in the egg and scramble with the spatula. Sprinkle with salt and pepper.
4.) In a bowl, toss together the pasta, potato, egg, bacon bits, and cheese. Season to taste with salt and pepper. Serve with sliced green onion on top.