Wash your potato and bake it in the microwave on high for 2-3 minutes.
Fill small pot with water, place on stove and heat to a simmer on medium.
Heat frying pan to medium heat. Spray quickly to coat with olive oil. Add onion and cook until translucent.
Remove potato from microwave , cut into bite size pieces then add it to the frying pan. Spread out the potatoes so they create one layer. Don't worry about what the onions are doing. If the onions are browning too fast, turn the heat down.
Add 1 tbs of vinegar to your pot of water. With the handle of your large slotted spoon make the water swirl and then add the egg.
Go back to your poatatoes and turn them. Add a sprinkle of garlic powder and onion powder and maybe some pepper.
When the potatoes look about done add the arugula. It will wilt quickly. Stir gently to combine everything.
Plating: Add the crispy breakfast potataoes and arugula to a small plate. Top with the egg. (Remove the egg from the pot of water with a slotted spoon being careful to make sure all the water has drained from the egg before adding it to the plate.) Cut the egg open to reveal the ooey gooey golden egg center. Snip green onion over the top and maybe crack some black pepper over that. I enjoy mine with hot sauce.
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