Breakfast Potatoes and Runny Eggs
Recipe Type: Breakfast
Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30
Servings: 1
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
*Time Includes Chopping
Ingredients:
2 Eggs
1-2 Potatoes
1 Onion
1 TBSP High Heat Oil (Coconut Oil or Avocado Oil)
Spices: Salt, pepper, garlic, onion, paprika
How To:
Potatoes:
Decide to bake or saute the potatoes and follow the corresponding directions:
Bake Potatoes
Preheat the oven to 375 degrees and cut the potatoes into tiny pieces.
Lay the potatoes and onions in a single layer on a baking sheet with a high heat oil (avocado oil or coconut oil), using enough to coat all pieces. Sprinkle with spices.
Place the baking sheet into the oven and bake for about 10 minutes, toss with a spatula, and put back in for another 10 minutes. Test if the potatoes are cooked through by poking with a fork.
Saute Potatoes
Place a large pan over low to medium heat and add high heat oil (avocado oil or coconut oil) and cut the potatoes and onions into bite sized pieces.
Add the potatoes and toss with a spatula. Cover with a lid and check on them every 3 minutes, tossing gently each time for about 10-15 minutes. Test if the potatoes are cooked through by poking with a fork.
Eggs:
Add high heat oil (avocado or coconut oil) to a pan and cook eggs as desired.
Transfer potatoes and onions to a plate and top with a fried egg (or desired style of eggs.)
Top with salt and pepper or any other toppings (like ketchup or hot sauce) and enjoy!
Variations:
Eggs, onion, potatoes, and bacon or breakfast sausage
Eggs, onion, potatoes, avocado, and nutritional yeast
Notes:
Make Vegan by swapping eggs with Tofu Vegan Egg Scramble or Chickpea Flour Vegan Egg Scramble.
I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)
