Easy Potato Skillet Breakfast – This smooth potato skillet breakfast is full of nourishment for post-workout fuel that can power you through your day. Having a little prep and a cast iron pan, you can have a plant-based breakfast prepped for the entire week. Potatoes are a naturally-occurring supply of potassium, carbs, and other essential vitamins and minerals.
Carbohydrates are the primary fuel for your body. They are particularly crucial in post-workout recovery when your body uses carbohydrates to replenish depleted energy stores.
Were you aware that one medium potato has more potassium compared to a moderate banana? One medium potato with the skin on has 620 mg potassium! Potassium helps in muscular, nervous, and cardiovascular functioning, making it an essential nutrient for post-workout recovery (2).
Potatoes are also a good source of vitamin B6, which assists with carbohydrate and protein breakdown (3). Vitamin B6 is not the only vitamin which vegetables provide! Potatoes have equal amounts of many essential vitamins and minerals like spaghetti, brown rice, or whole wheat bread (4).
Let’s break down this potato skillet breakfast
A healthy post-workout meal refuels your entire body with carbs. One serving, or one-fifth of this recipe, provides ~70 g of sugar. Meaning that this high carbohydrate meal provides the energy that you require post-workout and keeps you full until the next lunch.
First things first: prep the potatoes, peppers, onion, and spinach. Preheat your oven to 425 degrees F. Heat 1 tbsp of canola oil in a big skillet over moderate heat, then add the potatoes and seasonings. Saute for 2 minutes, then place the container into the preheated oven.
Stir the potatoes occasionally for even browning. After 20 minutes, then add the peppers and onion. Roast for another 15 minutes, stirring halfway through.
Bring the cast iron straight back to your stovetop, sauteing over medium until the potatoes are cooked through. Add the spinach and black beans. Your meal is prepared once the spinach is wilted, and the seeds are warmed through.
Potato Pro Tip
Potatoes oxidize when exposed to air, which means that they flip a marginally gray-brownish color. Do not worry! Vegetables which are oxidized are still safe to eat.
Here is the way to avoid potatoes from browning. As you prep your veggies, add them to the cold water. When you are ready to use them, drain them in a colander, then tap using a paper towel or clean dish towel to remove the excess water. This part is especially essential in this recipe, as additional water may cause the potatoes to steam instead of roast.
Here’s why you’ll love this easy potato skillet breakfast
- Russet and red potatoes are paired with healthful vegetables, protein, and healthy fats to provide you a balanced, nutrient-dense breakfast.
- This recipe uses ingredients that are affordable, making it great for people on a budget.
- Whether you’re a busy parent or busy athlete, then split the recipe into five containers, also you may have a healthy breakfast on-the-go ready for the week.
- Crispy browned potatoes with a slightly softened inside. Need I say more?
Here is my favourite part about creating skillet . After prepping the components, it is possible to continue with your morning while the sausage roast in the oven. You are going to need to stir the potatoes from time to time, but you will have spare time to spend getting ready for the day. Fantastic for multitaskers!
Easy Potato Skillet Breakfast
- 1 and 1/4 pounds russet-potatoes, medium-diced-(skins on)
- 1 and 1/4 pounds red-potatoes, medium-diced-(skins on)
- 1 tbsp canola-oil
- 1 tsp cumin
- 1/2 tsp chili-powder
- 1/4 tsp salt
- 1 red-bell-pepper, diced
- 1 green-bell-pepper, diced
- 1 large-yellow-onion, diced
- 1 jalapeno, minced
- 3 cloves garlic, minced
- 15.7 ounce black-beans
- 1.5 cups drained-and-rinsed
- 12 ounce spinach, stems-removed
- 2 small-avocados, for-topping
- cilantro, for-topping
- Preheat the oven to 425° F.
- In a large cast iron or other oven safe pan, heat 1 tablespoon of canola oil over moderate heat. Once hot, add the diced potatoes, cumin, chili powder, and salt. Stir to evenly coat, cooking for just 2 minutes.
- Place the cast iron pan in the preheated oven for 20 minutes, stirring halfway through.
- After 20 minutes, then add the bell pepper, onion, jalapenos, and garlic. After 15 minutes, return the cast iron the cooker.
- Saute on the cooker over medium heat until the potatoes are lightly browned and thoroughly cooked through. Stir in the black beans and lettuce. The skillet breakfast is prepared when the black beans are heated through and the spinach is wilted.
- Shirt with avocado and cilantro. Portion into separate containers for a week of breakfast prep. Enjoy!