Whole 30 Savory Breakfast Bowl with Eggs, Roasted Potatoes & Greens
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Learn more āIngredients
2 servings
For the potatoes
- Ā¾ lb yukon gold potatoes, cut into Ā½-inch cubes
- 2 tbsp olive oil, divided
- Ā½ tsp smoked paprika
- Ā½ tsp garlic powder
- salt and pepper, to taste
For the greens
- 2 cups baby spinach or chopped kale
- 1 clove garlic, thinly sliced
For the eggs
- 4 large eggs
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1 avocado, sliced
- hot sauce, to taste (optional)
Instructions
- 1
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 2ā3 minutes, for another 8ā10 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.
- 2
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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