Farm Fresh Potatoes and Eggs

Looking for an easy and satisfying breakfast? I love small yellow and red potatoes they’re ideal for hashbrowns and roasting. I also eat them with my avocado and eggs to get some protein. The cut up fruits are great for after breakfast taste for a little sweetness. Let’s get cookin’

 

Recipe

 

Jen Paleracio

Ingredients
  

  • 1 pound small red potatoes, cut into cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon 21 seasoning salute
  • a handful of parsley, for garnish
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees. Line a baking sheet pan with parchment paper. Place all ingredients in a ziplock bag, shake vigorously until well coated. Place the potatoes on the lined sheet pan, bake for 25-35 minutes or until tender and golden brown. Garnish with parsley.
    For the eggs:
    3 eggs scrambled with just salt and pepper.

 

 


 

 

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