Golden, crisp Yukon Gold potatoes get seasoned with smoked paprika and garlic powder, then pan-fried until every side turns deep golden brown and the centers go tender. Garlicky wilted spinach or kale piles up alongside for a hit of color and a little bitterness to balance the richness of the bowl. Soft, gently scrambled eggs go on top in big pillowy curds, and a few slices of ripe avocado finish things off with a cool, creamy contrast. A dash of hot sauce at the end brings everything into focus if you want a little heat. It's a hearty, satisfying plate built entirely from whole-food ingredients, and it holds up beautifully as a Whole30 breakfast or brunch. Simple, colorful, and genuinely filling — this one's easy to put on repeat.
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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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