What’s the deal with white potatoes?
Learn the truth about potatoes so you can enjoy this breakfast potato medley!
When I started learning more about nutrition and the foods your body needs to thrive on, I got scared when it came to potatoes. At one point, I banned them from my diet completely. Out of everything I read, people said white potatoes were bad and sweet or red potatoes were good. So that is what I did. I switched completely to sweet potatoes. Then I started to realize, they never examined the good nutrients in white potatoes, or talked about the benefits of eating them in moderation. That is the key: MODERATION. It wasn’t until I did a ton of research for my first Whole30® that I learned a lot of the research articles I originally read were exaggerated or outdated. New research shows white potatoes are very beneficial when consuming them occasionally and in the right portion size. According to the Cleveland Clinic, sweet potatoes do have a higher nutritional value than white potatoes. With that said, they still acknowledge the high nutritional value of white potatoes and mention the necessity to incorporate them into your potato/carbohydrate rotation.
One way to include potatoes into your day is with a breakfast medley! The options are endless, and the batch can be doubled or tripled for personal or family meal prepping. I personally have found it necessary to incorporate some carbohydrate/starch into my breakfast routine. If not, I am hungry well before lunch time. That is why this recipe is perfect. It can be made in 30 minutes or less and you get to choose what vegetable and potato combination suits your palate best. My personal favorite? Check out the recipe below!
Breakfast Potato Medley – Meal Prep and Whole30® Approved!
Notes
Grape seed oil is the preferred cooking oil for any stove top meal as it has a higher cooking temperature and is much healthier than canola or vegetable oil. If it is not kept on hand or the expense is too high, any oil can be substituted.
Ingredients
- 2 tbs. grape seed oil
- 1 lb. potatoes
- 1 yellow pepper
- 1 red pepper
- 1 red onion can use white
- 1 tbs. oregano
- 1 tbs. garlic powder
- pinch of black pepper
Instructions
- Prepare all of the vegetables by dicing them into small cubes
- Heat a large skillet on medium-high heat for 2 minutes
- Add the grape seed oil and vegetables to the heated skillet {be cautious of splattering hot oil}
- Allow to cook while covered for 10 minutes, stir occasionally
- Add 1/4 cup water and stir
- Add the spices to the skillet and mix in thoroughly
- Uncover and decrease the heat to medium
- Saute for 5 minutes , stir occasionally
- Add another 1/4 cup of water if the pan becomes dry and the ingredients start to burn
- Saute for 5 minutes
- Serve immediately or divide equally among meal prep containers and enjoy later!
I’d love to see your breakfast medley combinations! #passportflavor
♥
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!
Delicious!! I ended up adding some butternut squash to mine because I needed to use it up and it was fantastic! Ate it with dinners, lunches, and breakfasts depending on my mood. I highly recommend this recipe!
Oooh that sounds delicious! I highly encourage my followers to experiment, and that’s exactly what you did! Glad you enjoyed it. Thanks for the support!