It’s probably obvious by now how I feel about breakfast. I LOVE it!! Hands down, best meal of the day. But, it can be rushed at times. So, I particularly love breakfast dishes and components that can be made ahead of time but don’t taste like it! I also need my breakfast to be filling, hearty and leave me with lots of sustained energy to get through the day. This recipe provides ALL of that!
I know most people equate breakfast with sweet foods. And don’t get me wrong, I will often incorporate some fruit, Paleo pancakes or sometimes even some oatmeal to my morning routine. But I have found that starches, like potatoes, especially if I do a heavier workout before breakfast, are oftentimes more satiating than these other options. I believe this is because my body is craving the glucose from starchy veggies in order to replenish the glycogen stores in my muscles, rather than the fructose found in fruit and other simple sugars which are processed in the liver and used up more quickly by the body. Likewise, when these starchy veggies are cooked and allowed to cool before reheating, it creates “resistant starches”. These special starches are not broken down as quickly during digestion so they actually make it to your colon where they can feed the healthy bacteria living there. This, in turn, will improve your digestion, immunity, mood, energy and even help you maintain a healthy weight. So, with this recipe in particular, I will cook a big batch and keep it in the fridge and use one serving at a time with breakfast. Not only does this improve the health benefits of my breakfast, but also saves me time in the morning.
I used organic red potatoes for this recipe. But you could totally use yukon gold, russet, or fingerlings instead. With potatoes it’s particularly important to buy organic. Conventional potatoes are on the Dirty Dozen list so they have a higher rate of chemical pesticide contamination. And because potatoes are grown underground it’s good to know that the soil they’re grown in is rich in nutrients so organic is the way to go!
I also use leftover bacon fat for my cooking oil. I love the smoky flavor it brings to the potatoes and it definitely feels more like breakfast when you smell bacon. But if you don’t have or like (gasp) bacon fat you could do a combination of grassfed butter and olive oil (1 tbsp of each) or avocado oil instead. Coconut oil will work, although, I personally feel like the flavor can be a little overwhelming for the potatoes. But use whatever you have or like!
Skillet choice is important for this recipe. I highly recommend cast iron. It gives a very specific crispiness and char to the potatoes that is just so delicious. But a regular skillet that can be transferred to the oven will work as well. If you don’t have either of those, you can always start the potatoes on the stove and transfer them to a glass or ceramic baking dish. Extra clean up but still gets the job done. But cast iron is the way to go and it’s relatively inexpensive. If you can, go out a grab one!
For this recipe, and many others, I use Flavor God seasonings. They’re my personal favorite.I love their flavor and they’re super clean! The ketchup seasoning is pretty much made for potatoes in my opinion. But, if you don’t have them on-hand or aren’t interested in purchasing them, no biggie, you can totally create your own seasoning blend for a similar flavor. A combination of garlic, salt, dried herbs, smoky paprika and or chile powder, would be super delicious! Part of what makes this recipe super simple is that it’s all about the potatoes. You can add or subtract whatever flavors you feel like! Do you boo!
So let’s get to it!
SUPER SIMPLE BREAKFAST POTATOES
2 lbs organic baby red potatoes (or whatever potato you prefer)
2 tbsp bacon fat (or alternative cooking fat, see notes)
1 tbsp Flavor God Ketchup Seasoning (or seasoning blend of choice, see notes)
1 tsp Flavor God Herb and Garlic Salt (or seasoning blend of choice, see notes)
Preheat your oven to 425 degrees.
Scrub and rinse your potatoes and pat dry. No need to peel, the skin is delicious.
Dice potatoes into very small 1/4-1/2 inch cubes.
Preheat your skillet over medium high heat. Add in 2 tbsp bacon fat and melt.
Add your potatoes to the skillet and allow to brown on one side for 4-5 minutes. Stir and allow to brown on the other side for another 4-5 minutes.
Sprinkle seasonings over the potatoes and stir again.
Place potatoes in 425 degree oven for another 10 minutes or until crispy and cooked through.
Serve immediately OR allow to cool and place in a covered glass container. Refrigerate for up to 5 days.
Turn into a hash or pair with eggs, breakfast meats, veggies, or whatever breakfast items you love and Enjoy!