Simple Breakfast Potatoes

Breakfast.  My favorite meal of the day and honestly, I could eat breakfast-y foods all day long – there’s a sense of comfort that comes along with them. For the last few weeks, I’ve been obsessed with these breakfast potatoes – they’re savory, full of flavor, and satisfying. They’re also super versatile! I’m sharing a basic version below, but if you’re not following an AIP diet, the options are literally endless! I’ll provide some ways to change them up in the notes below.

These are delicious on their own or stuffed into a tortilla (or Paleo Wrap)!

Simple Breakfast Potatoes

SIMPLE BREAKFAST POTATOES {Vegan, AIP, Oil-free option}

Serves 2-3

What you need:

  • 1 large sweet potato*
  • 1 small onion
  • 1-2 teaspoons coconut oil*
  • 1 Tablespoon Sari Foods Nutritional Yeast
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon sweet smoked paprika (omit if AIP)
  • salt to taste
  • 4-5 cups fresh baby spinach*
  • Optional add-ins or toppings: avocado, chives, guacamole, salsa, hot sauce, mushrooms, jalapeños , vegan sour cream, cheeze sauce, ketchup.

*NOTES* I used white sweet potato for this recipe, but really any variety of potato will do. If you are following a strict AIP diet, you will have to stick with sweet potatoes or yams. Instead of coconut oil you can use vegetable or mushroom broth – it will add a different flavor and the onions + potatoes may not crisp or brown as nicely. You can use kale or arugula instead of spinach or do a combo of all three.

Other flavor ideas: Garlic + sage, curry, chipotle, salt + black pepper, Italian seasoning.

How to:

  1. Wash and cube the sweet potato – I leave the peel on. Place into a pot of water and boil for 5-7 minutes to soften/pre-cook them a bit. Make sure to not overcook them as they will become mushy. Drain and set aside.
  2. While your potatoes are cooking, thinly slice your onion. Over medium heat, warm up a large pan with 1-2 teaspoons of coconut oil (or broth). Depending on the type of pan you use, you might need more or less oil. Add the onions to the pan and sauté until golden and slightly crispy.
  3. Once the onions are done and potatoes are boiled, add the potatoes to the pan of onions and sauté until they begin to brown. I’ve learned to not be an over-stirrer! It’s OK to walk away from the pan for a few minutes. If the potatoes are sticking to the pan, add more oil or broth. I used a ceramic pan for this recipe and used a very small amount of oil.
  4. Once the potatoes are evenly browned, stir in the seasonings and cook for another 2-3 minutes.
  5. Next add in the spinach and sauté for another 2-3 minutes, stirring frequently.
  6. Remove from heat and serve!

Salsa goes really well with these potatoes and one of our favorite store-bought salsas is Green Mountain Gringo! It tastes super fresh and doesn’t contain citric acid or any weird ingredients. We love the Roasted Garlic option.

Simple Breakfast Potatoes

I’d love to hear if you give these breakfast potatoes a try!

Thanks for stopping by!

What I Eat in a Day {AIP}

Since starting the AIP diet, everyone keeps asking me, “what the heck do you actually eat???” I’ve had to eliminate SO many of my staples – everything from black pepper, baking powder, and curry to bell peppers and tomatoes…and the obvious nuts and grains. My diet over these last two weeks have consisted of A LOT of fresh fruits and veggies. It can definitely get repetitive and old, which forces you to buy produce you don’t always eat and to get creative with meals. It’s also hard because you get conflicting info on the Internet as to what foods you can and can’t eat.

Here’s what I ate in a day:

Breakfast:

Sautéed kale (oil-free) topped with half of an avocado, nutritional yeast, and a sprinkle of Himalayan salt.

What I Ate in a Day {AIP}
Snack:

12 oz smoothie >> 1.5 frozen bananas, 1/2 cup frozen blueberries, 1 teaspoon maca, 1 teaspoon carob, 1 teaspoon mesquite powder, water and a splash of coconut milk to blend.

What I Ate in a Day {AIP}

Lunch:

1 Persian cucumber and half of an avocado topped with garlic, Himalayan salt, nutritional yeast, and fresh basil.

What I Ate in a Day {AIP}
Snack: 

Sliced apple, blueberries, and Ceylon cinnamon in a coconut paleo wrap. Also munched on a donut…working on trials for a grain-free recipe that’s also oil-free…holy tricky!! Haha! 

What I Ate in a Day {AIP}
What I Ate in a Day {AIP}
Dinner:

Sautéed kale + onions (oil-free; used mushroom broth), crispy sweet potato fries, and roasted brussels + broccoli with an AIP friendly cheese sauce…needs another trial, but I’ll share when I get it figured out!

What I Ate in a Day {AIP}

Before bed:

A cup of herbal tea.

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A couple of my other favorite meals from the week:

Banana-yam cakes with blueberries and pears (recipe courtesy of my cousin). Uses banana flour and a lot of cinnamon. You can either fry them in coconut oil for a yummy crispy exterior or bake them oil-free…both ways are delicious. 

What I Ate in a Day {AIP}
Butternut squash soup topped with steamed broccoli + fresh basil. Failed to write down how I made it, but that just means I’ll have to make it again 😉

What I Ate in a Day {AIP}

Hope all of you have a wonderful weekend!

Thanks for stopping by!

❤️