Whole30 Golden, Crispy Potato Breakfast Bowl
This quick and easy Whole30 breakfast bowl hits all of the right notes … golden potatoes, runny eggs, tender bacon, and satisfying avocado.
Servings 2
Ingredients
- 4 slices compatible bacon
- 2 potatoes (white or sweet)
- 1 tbsp cooking oil of choice (if needed)
- 1/2 tsp each of salt, white pepper, garlic powder, and onion powder
- 2 eggs
- 1 avocado
- Franks hot sauce, or compatible alternative optional
Instructions
- COOK bacon over medium heat in an 8-in skillet, to desired doneness.
- PIERCE potatoes with a knife and microwave on high for 1 minute, flip to the opposite side, and one more minute. You want your potato soft enough to slice easily but not too soft that it will fall apart when you cut into it (this step is optional but saves time and helps create a soft inner potato with a crunchy exterior).
- CUT potatoes lengthwise into 6-8 wedges
- REMOVE bacon from the pan, leaving the rendered fat, and turn heat to high. If needed, add additional cooking oil, so the bottom of the pan is lightly coated.
- GENTLY place potato wedges into the pan in a single layer. Turn heat down to medium if using a cast iron skillet.
- LEAVE potatoes alone for about 4 minutes. This is how you get the golden brown color! You'll know it's time to flip when you start to see the color around the bottom edges.
- SPRINKLE salt, white pepper, garlic powder, and onion powder evenly over potatoes. Flip potatoes one by one with a fork or tongs. Turn heat to medium, if you haven't already.
- LEAVE potatoes alone again for about 4 more minutes or until you start to hear the potatoes "sing." At this point, potatoes should be fork tender and golden brown on two sides.
- PUSH potatoes to one side to make room and crack your eggs into the pan. Cook over easy or to desired level of doneness.
- DIVIDE potatoes and eggs into two bowls and add 2 slices of bacon per bowl.
- CUT avocado in half and add half to each bowl. Top with a few dashes of Frank's hot sauce.