Crispy Breakfast Potatoes with Eggs & Fruit
A simple, make-ahead breakfast that’s nourishing, colorful, and easy enough for busy mornings.
Ingredients
- 5–15 Yukon gold potatoes depending on how much you want prepped for the week
- 1–2 Tbsp coconut oil or avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional, for a little heat
- 1–2 tsp Italian seasoning
- Salt & pepper to taste
- 6 eggs or as many as your family needs
- 1 bunch grapes
- 2–3 oranges sliced
- 1-2 Avocados sliced
- 1 cup Salsa optional
Instructions
Cook the potatoes (night before):
- Wash your potatoes and place them in the Instant Pot with 1 cup water.
- Cook on Manual / High Pressure for 8 minutes, then let the pressure release naturally.
- Drain, let cool, and store in the fridge overnight (this helps them firm up).
Crisp the potatoes (morning of):
- Slice the cooled potatoes into wedges or chunks.
- Heat coconut oil in a large skillet over medium heat.
- Add potatoes and season with garlic powder, onion powder, cayenne pepper, Italian seasoning, salt, and pepper.
- Fry until golden and crispy on the edges, about 8–10 minutes.
Cook the eggs:
- Place eggs in an egg cooker and add water according to cooker instructions if needed (or boil on the stove for 7–9 minutes for medium to hard).
- Peel and set aside.
Prepare the fruit and avocado:
- Rinse grapes, slice oranges into wedges, and make avocado slices.
Serve:
- Plate up the crispy potatoes, along side the salsa, avocado slices, boiled eggs, and fresh fruit for a complete, balanced breakfast.
Notes
For an easy salsa, try ours here!