Gimme all the potatoes, hot sauce and (paleo) ranch. Seriously. You know how Buddy the Elf has very specific food groups? Those are mine. With sushi and/or wine on the side.
Earlier this month, one of my besties came to visit Lorelei and me. (Mostly Lorelei but I’ll take it!) She and I go way back to the ripe age of 13. We’ve had our ups and a lot of downs separately-together over the past two years. But she gets me. She gets the fact that blogging and eating healthy are my thing. Even when I neglect it. Even when I have zero time. Even when I haven’t showered in 14 years. So she has politely pushed and fiercely encouraged that I get back at it, again, because writing is good for my soul. And when I’m not creating healthy recipes, I’m eating crappy meals (or not eating anything at all) and my mind, body and spirit begin to fail.
While she was here, I whipped up an easy brekky of eggs, bacon and potatoes. Because, potatoes. And she LOVED the potatoes and said it needed to be posted on the blog immediately.
So here we are. Three weeks later. I’m sitting in a hotel room watching my daughter sleep. While I am sincerely wishing my husband would magically wrap up his sessions at the mito conference and come back to the room with a heaping plate of breakfast potatoes.
That being said. These whole30, paleo, gluten free, sugar-free, crap-free breakfast potatoes are so easy I feel silly posting it as a recipe. But here you go!
Extremely easy. Extremely delicious. Gimme all the potatoes!
Serves: 1-2 servings
- Cooked Medium Red Potatoes (5-ish)
- 2 Teaspoons of Olive Oil
- ¼ Teaspoon of Garlic Salt
- ¼ Teaspoon of Onion Powder
- Precook the potatoes prior to breakfast. Usually I make a batch of these potatoes either for dinner one night or as part of our meal prep for the week. If you make them for dinner, save the leftovers for breakfast! To make a batch prior to breakfast, you can boil them until soft or simply pop them in the microwave for 10ish minutes with a bit of water in a microwave safe container.
- Slice up your cooked potatoes.
- Put them in a skillet over medium heat.
- Evenly drizzle/sprinkle sliced potatoes with olive oil, garlic salt and onion powder.
- Flip and stir them around for 3-5 minutes or until they are golden brown. I like mine when they start to get a bit crispy. If they aren’t crisping up at all add another TINY drop of olive oil and a little more seasoning.
- Get creative: Add herbs or paprika to change flavors.
That’s it guys. Easy peasy. Now go and eat your potatoes. (Smothering them with paleo ranch and hot sauce is totally okay too. I’m not judging.)