Breakfast Potatoes
Even though the name is "Breakfast Potatoes", this easy recipe can be made to go with any meal of the day or just by itself.
Equipment
- Medium Saucepan
- cast iron skillet
Ingredients
- 4 each yukon gold potatoes cubed
- 1 medium onion sliced
- 1/2 each red bell pepper sliced
- 4 cloves garlic sliced
- 2 tsp smoked paprika
- 1 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/8 tsp fresh oregano
- 1/4 cup fresh cilantro
Instructions
- Bring a medium saucepan of salted water to a boil and blanch the potatoes for about 5 minutes. Drain and set aside.
- In your cast iron skillet, add 2 tbsp of water. Add the peppers, onions, and garlic and cook until the onions are translucent.
- Stir the potatoes into the pan along with the other vegetables and continue cooking. toss the mixture continuosly so not to burn and to cook evenly on all sides.
- Add the salt, pepper and paprika into the mixture and cook until golden brown.
- Right before you are ready to take off the heat and serve, add in the fresh cilantro and oregano.
Nutrition with Essential Amino Acids
Nutrition Facts
Breakfast Potatoes
Amount Per Serving (1 g)
Calories 359.1
Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Saturated Fat 0.65g4%
Sodium 907.25mg39%
Potassium 1808.05mg52%
Carbohydrates 84.07g28%
Fiber 8.83g37%
Sugar 8.47g9%
Protein 8.98g18%
Vitamin A 1174.31IU23%
Vitamin B1 0.25mg17%
Vitamin B2 0.12mg7%
Vitamin B3 4.59mg23%
Vitamin B5 1.23mg12%
Vitamin B6 1.39mg70%
Vitamin C 83.09mg101%
Vitamin E 1.33mg9%
Vitamin K 10.44µg10%
Calcium 71.9mg7%
Copper 0.43mg22%
Folate 100.93µg25%
Iron 4.05mg23%
Manganese 0.9mg45%
Magnesium 96.92mg24%
Phosphorus 246.84mg25%
Selenium 2.02µg3%
Zinc 1.36mg9%
Ess-Arginine 381.72mg
Ess-Histidine 132.29mg
Ess-Isoleucine 246.89mg
Ess-Leucine 369.77mg
Ess-Lysine 402.69mg
Ess-Methionine 116.28mg
Ess-Phenylalanine 314.9mg
Ess-Threonine 257.1mg
Ess-Tryptophan 79.57mg
Ess-Valine 385.7mg
* Percent Daily Values are based on a 2000 calorie diet.