No joke, I had two separate people stop me at work just to tell me how amazing these breakfast potatoes smelled. I mean, I thought they were awesome. The real test, though, is when others back it up, because we’ve all got different preferences and tastes.
These breakfast potatoes are so hearty, with an awesome blend of flavors, and you can really eat them at any meal. (You’ll probably hear me say this 100 times, but I’ve always thought the restriction of certain foods to certain meals is SILLY.) These breakfast potatoes do take a little bit of work, but they are SO worth it. Plus you can easily double or quadruple the recipe.
If you love potato recipes, be sure to check out our healthier grilled potatoes with butter!
Many weight loss recipes revolve around the low carb diet or keto mindset (or cult, some people are very extreme about it). But healthy, balanced carbs can still have a (delicious) role in weight loss. I bumped up the protein with some nonfat Greek yogurt. It’s an ingredient, which on its own, can get kind of boring…so I spiced it up with some chipotle pepper.
I made these on a weekend and took the leftovers to work. They were the perfect cure to a case of the Mondays! (If you don’t get this reference, please go watch Office Space right now.) They’ also be a good recipe to meal prep for the week, if you’re looking to shake up what boring breakfast you usually pack 🙂
(In my case, it’s lowfat cottage cheese with sunflower seeds. Yeah, it’s an easy go to … but I’d rather kick off the day with these breakfast potatoes!)
This breakfast superstar is the perfect blend of southern comfort, southwest spice and energy-boosting protein and carbs. Designed as a meal for one, this recipe can easily be multiplied for a crowd.
- 3/4 lbs small potatoes (I used Little Potato Company Dynamic Duo)
- 1 cups sweet mini peppers
- 1/2 yellow onion
- dried thyme to taste (I would suggest a max of 1 tsp)
- ddried oregano to taste (I used about two tsp)
- 1 tbsp lemon juice
- 1 cups nonfat greek yogurt
- 1/2 - 1 chili in adobe sauce (Go with half if you are super sensitive to heat.)
- 1/2 cups mild cheddar
- Bring large pot of salted water to a boil. Boil potatoes for 1.5 minutes. Rest until cool enough to chop. I cut potatoes into bite size bits after boiling because they were very small and I was afraid the smaller pieces would quicly lose their shape, but you can definitely cut them into the bite sized pieces prior to boiling.
- Saute onion and mini peppers with 1/4 cup water over medium heat for 3 minutes. Add garlic and cook one minute more. Add potatoes and cook until water evaporates (approx 4-5 minutes more.)
- Add three sprays of cooking spray and cook potatoes until crispy (about 20 minutes). Add more cooking spray throughout this time if needed. Add another 1/2 cup of water and continue cooking for 10 more minutes. If needed, repeat adding water and cooking additional 10 minutes until they reach your desired level of tenderness. Turn out heat, top potato mixture with cheese , and let cheese melt (this should only take about a minute.)
- To make adobe cream, chop up adobe pepper very fine and mix with Greek yogurt. Serve on top of or next to potatoes.
Vegan option - swap out the cheese and yogurt for nondairy versions.
Amount Per Serving: Calories: 364Total Fat: 9gCarbohydrates: 45.8gProtein: 22.5g