Easy Potato Skillet Breakfast
Easy Potato Skillet Breakfast - This smooth potato skillet breakfast is full of nourishment for post-workout fuel that can power you through your day.
Servings: 5 servings
Calories: 404kcal
Ingredients
- 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
Instructions
- 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!