Cheesy Potato and Egg Rice Bowl

1.In a large skillet, melt the butter over medium heat. Add the diced potatoes and season with salt, pepper, paprika, and garlic powder. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender.

2.While the potatoes are cooking, in a separate pot, bring water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs or 9-10 minutes for hard-boiled eggs. Once done, transfer the eggs to an ice bath to cool, then peel and set aside.

3.Once the potatoes are cooked, add the cooked rice to the skillet and stir to combine. Cook for an additional 2-3 minutes until the rice is heated through.

4.Reduce the heat to low and sprinkle the shredded gouda cheese over the rice and potato mixture. Cover the skillet with a lid and let it sit for 2-3 minutes until the cheese is melted and gooey.

5.Slice the boiled eggs in half and place them on top of the cheesy potato and rice mixture. Serve hot, garnished with additional paprika or herbs if desired.