Breakfast Potatoes

breakfast potatoes

Before I married Chris, I never had potatoes for breakfast; it’s just not something my family did. But, boy, does that man like his potatoes! So I learned fast, aiming to please him and it was easy enough to do, even as a novice. It’s his go-to breakfast: eggs, potatoes, and bacon. At home, it’s just the two of us that like them so I don’t make very many, but it’s easy to adjust, as needed.


  • 1 or 2 russet potatoes, scrubbed, dried, and thinly sliced
  • 1-2 tbsp. red onion, diced
  •  refined coconut oil, olive oil, or butter (enough to coat the skillet)
  • salt, to taste
  • fresh ground pepper, to taste
  • garlic powder, to taste
  • red pepper flakes
  • 1/4 – 1/2 cup water


In a small to medium size skillet, add refined coconut oil to the pan and melt over medium heat. Once melted, add the thinly sliced potatoes and onions to the skillet, stirring to coat with oil. Season with the salt, pepper, garlic powder, and red pepper flakes. Allow to cook, stirring occasionally. To aid in cooking the potatoes, and to prevent drying them out or getting them too crispy, add small amounts of water incrementally to the potatoes. The water and steam will help to cook the potatoes through. The cooking process will be about 10 minutes, depending on how thin the potatoes are sliced. Taste for desired doneness, or if you prefer crispier potatoes, cook longer. Taste for seasonings and adjust, as needed and per preference.

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