Saturday, August 14, 2010

Saturday morning potatoes-an accidental breakfast

This breakfast was, as most of my meals, "accidental". This is how I plan my meals, I begin to get a craving for a particular food, flavor combination, or texture, and then I base my menu planning off my craving. Usually this type of meal "planning" happens on the weekends, when I have time to actually crave something, and this particular Saturday was no exception. Ronald and I were up early (an every Saturday occurance) and were busy running errands. Suddendly, I was starving!!! I needed food and needed it fast! But what sounded good? I didn't feel like the usual blueberry pancakes or muffins I make, and a spinach goat cheese omelette didn't sound good either. I needed flavor! I needed color! I needed spicy! I needed......potatoes. I needed cheese. I needed eggs, turkey bacon, pico de gallo, salsa, and...CILANTRO!!!!!

So, let me preface this recipe with a few more words. I never buy frozen potatoes, but this is a must. Secondly, I never, ever pan fry anything! But, again, this is a must here! Note: I only use grapeseed oil for high temperature cooking, as it has high amounts of good fats (Omega's 6 , 9, and 3), and is very good in aiding circulation and joint problems. Thirdly, I try to buy nitrate free turkey bacon, as it has no carcinogens in it, but sometimes it is just not available, and that's fine too. Organic eggs, dairy, vegetables (some are okay to buy conventially grown) are essential to health as well. But again, being that organics is a booming business, we pick and choose what we buy organic, and just trust the Lord to protect our bodies from the rest. But for now, I will get off my soap box and will proceed with the recipe. Fourthly, this recipe is not a recipe for measurements. I simply just use what we have, and make it work. So, there will be no specific guidelines for proportions. Just channel your inner chef and go with what feels right!


Frozen cubed potatoes
Turkey bacon
Your favorite jarred salsa
Shredded cheddar cheese
Pico de gallo (diced tomatoes, jalapenos, cilantro, red onion, note: I omitted lime b/c this is for breakfast)
Dash of Tobasco


Pan fry potatoes according to directions, allow at least 15 minutes to crisp and turn golden brown. When done, drain potatoes on a plate lined with paper towels to absorb excess oil.

Cook turkey bacon to desired crispness. When cool, crumble into bite size pieces, set aside.

Heat another skillet on medium, spray with cooking spray, and pan "fry" eggs according to your preference (over easy, sunny side up, over medium, over hard, scrambled, etc.).

When all items are done, layer potatoes, shredded cheese, two eggs, turkey bacon, jarred salsa, and pico de gallo, and dash on some Tobasco for added spice!


  1. Just an fyi...this is the greatest breakfast ever!!!! Baby this recipe may have been accidental, but it needs to be intentional from now on! Love you!

  2. Thank you!!! I will make this soon...very soon! It sounds so good I could eat it right now. I love veggies at breakfast and I LOVE eggs! I love eggs! This is great! Thank you!!

  3. I forgot to say that I love the photos! And do you think Idaho potatoes would work. Julia Child has an awesome recipe for buttered potatoes that you cook on the skillet. Hers are shaped in round balls or ovals, but you could dice them too. Do you have her cookbook? I should let you borrow mine. I have both volumes. I won't be making much out if them for the next 10 months. Love You!