Skillet Fried Breakfast Potatoes {vegetarian, Paleo, Whole30, WW}

A couple weeks ago, my doctor told me she’s convinced that my under-active thyroid is not responding to medication for the past year because I have a food intolerance to literally everything. Her cure-all? Whole30.

I wasn’t really familiar with Whole30 until I looked into it but I knew it was similar to Paleo, which I have tried in the past and didn’t love but also didn’t mind. One of my friends told me she and her husband completed one Whole30 cycle and that it was pretty much the worst thing ever. That didn’t inspire me go down the Whole30 path.

Although I fundamentally disagree that my ongoing health issues are due to a food intolerance, I did like the idea of adding more “whole” foods to my plate after I researched the Whole30 concept. When I moved up to Seattle this past January, it really threw a wrench in cooking my own meals. Admittedly, I have not been eating very many “whole’ foods.

About the only thing I liked about Whole30 is that you can eat potatoes. When contemplating if I could truly pull off 30 days of Whole30, I pictured myself eating eggs and potatoes every morning for breakfast. From what I have read about people who have done Whole30, the recommendation is to do whatever will help you survive the 30 days and stay compliant.

At any rate, inspired by the idea of potatoes in general, I bought a bag of gold potatoes from Costco. And then they sat there. On my dining room table. For a few short weeks. And they started to get brown and bruised looking. And I began throwing them away one-by-one. And then I lugged the remaining potatoes down to California and decided to do something with them.

That something was to turn them into breakfast potatoes so I could eat them with eggs. I found a great recipe at Little Spice Jar. My recipe is a gentle adaptation of Marzia’s recipe.


  • 1 ½ lbs potatoes, cleaned and cut into large cubes
  • 2 T. butter, grass-fed butter or ghee
  • 2 T. safflower or avocado oil
  • ¼ tsp. of cayenne pepper
  • 1 tsp. garlic salt
  • ½ tsp. chili powder
  • ½ tsp. ancho chili powder
  • ¼ tsp. smoked paprika


  1. Scrub and quarter the potatoes. Place prepared quartered potatoes in a steamer basket and steam on your stove top until you can insert a knife into the thickest part of the potato and the knife goes through with some resistance. Let potatoes cool to room temperature (or pop them in the fridge to cool down). I like to do this step the day before I’m making the potatoes. I have absentmindedly cut the potatoes into bite-sized pieces instead of quarters and steamed them. That works OK as well.
  2. Mix the seasonings together in a small bowl.
  3. Dice the potatoes up into bite-sized pieces. Place in a ziplock baggy or container that you can completely seal. Toss the potatoes with the seasoning mixture.
  4. Melt the butter in a large skillet over medium-high heat. Add the oil. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, Cook the potatoes for a total of 10 to 12 minutes. Allow the potatoes to cook untouched so they can brown on as many sides as you can. Toss every 3 minutes or so to ensure even browning. Taste and adjust seasonings if necessary. Serve immediately with eggs or eggs and bacon or eggs and toast or all of the above.

Recipe rating: 

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