Golden, crispy Yukon Gold potatoes get their smoky depth from smoked paprika and garlic powder, seared in olive oil until every side is deeply browned. Garlicky wilted spinach or kale adds a fresh, savory contrast, while soft-scrambled eggs bring a rich, custardy finish to the bowl. Sliced avocado and a dash of hot sauce on top round everything out with creaminess and a little kick. It's a hearty, protein-packed breakfast built entirely from whole ingredients you can name at a glance, with nothing hidden and nothing mysterious about what's in the bowl. This one's a genuinely solid pick for a gluten free morning, satisfying enough to keep you full for hours without any heavy grains weighing it down.
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Heat 1 1/2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer, season with the smoked paprika, garlic powder, salt, and pepper, and cook undisturbed for 5 minutes, until the undersides are golden and crisp. Stir and continue cooking, stirring every 2–3 minutes, for another 8–10 minutes, until the potatoes are golden on most sides and a fork slides through the center without resistance. Transfer to a plate and set aside.
Return the skillet to medium heat and add the remaining 1/2 tbsp olive oil. Add the sliced garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Add the spinach or kale and toss with tongs until wilted and bright green, about 2 minutes. Season with salt and pepper, then transfer to the plate alongside the potatoes.
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