Perfect Home Fries (whole30 compliant)

Who doesn’t love home fries that are crispy on the outside and soft on the inside? It’s simply the best, most comforting addition to a weekend breakfast plate. For the longest time I only got to enjoy these crispy little delights at mom and pop diners, but now, now I’ve figured out how to make them at home! Even with all of the craziness that has come with the transition from 9-5 life to becoming a full-time RV gypsy, I’ve still found the time to make these delicious home fries every chance I get! If you don’t know what I’m talking about, check out my post: I Quit My Job For An Adventure Of A Lifetime.

What’s even better is that I’ve found a way to make them without deep-frying them. That’s right! A healthier twist on a guilty pleasure. This recipe is simple, and it is my absolute favorite weekend treat – just look at my instagram, I make them all the time! My boyfriend gives them the stamp of approval, too. Apparently before this recipe, all of my potatoes tasted like “dinner potatoes” and not “breakfast potatoes.” I’ve found they are best with russet potatoes, but red-skinned potatoes work well too – perhaps that’s what makes them fall into the breakfast category? I don’t know, boys are weird.

Perfect Home Fries

Just look at those potatoes. Don’t they look so delicious and real, almost as if you could reach into your computer and grab them? Too bad, you can’t. You’ll have to make some yourself. Luckily, they’re super easy to make and only require a deep dish non-stick skillet and 5 ingredients: potatoes, water, oil, salt, and pepper. These simple ingredients also make this recipe Whole30 compliant. They are 100% real food and are not deep-fried. You can serve them along side eggs, meat and veggies, and/or slather them in some compliant sauces like chipotle lime mayo, or one of the many Tessemae’s dressings – like ranch! My skillet came in a jumbo-pack from target. All of the pans are non-stick and non-toxic, and come in a variety of shapes and sizes – I love them! You can shop them by clicking the image below.


Perfect Home Fries

Perfect Home Fries

Perfect Home Fries

  • 2 medium russet potatoes
  • 2 cups water ((approx.) )
  • 2 tbsp olive oil
  • salt + pepper (to taste)
  1. Pour approximately 2 cups water into a deep-dish skillet – enough to fill it up about half way. 

  2. Place skillet over medium-high heat.

  3. Chop potatoes into medium sized chunks and add to skillet. Make sure all of the potatoes are submerged in the water. Add more water if needed.

  4. Place lid on the skillet and bring the water to a boil and cook potatoes for 2-3 minutes. 

  5. Drain water from skillet and return the potatoes back to the heat. 

  6. Immediately add olive oil, salt, and pepper, and toss or stir to coat the potatoes. 

  7. Place lid back on the skillet. Remove lid and stir the potatoes every 2 or 3 minutes, to allow the edges to brown. Keep an eye out for burning. 

  8. Continue to cook and stir until all edges of the potatoes have browned and crisped. Once browned, remove from heat and serve!

  • Do not load up your skillet with extra potatoes to make a bigger batch unless you have a bigger skillet. Too many potatoes in the pot will leave you with mushy, not crispy, potatoes. 

FULLBELLYWHOLEHEART

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Sweet Potato & Bacon Breakfast Burritos (Freezer Friendly)

Sweet Potato & Bacon Breakfast Burritos

Sweet Potato & Bacon Breakfast Burritos

I can’t believe I’m actually saying this… but I think I have kicked the habit! I don’t crave cream cheese bagels for breakfast anymore! I never thought the day would come. While I don’t crave those additive, delicious jerks anymore, I unfortunately still eat them when I’m unprepared in the morning – but I don’t enjoy them nearly as much as I once did. I’d call that progress.

Usually I’ll prep a giant frittata or large hash at the start of the week to avoid going bagel town. But sometimes life gets in the way and I don’t have the time to prep, and to bagel town I go. In effort to decrease my trips to bagel town, I’ve started prepping breakfast back ups, similar to my lunch time backup Turkey and Black Bean freezer burritos. They have been a total lifesaver. I’ll prep a bunch at a time and store them in the freezer until I need them, and they only take 3 minutes to reheat! So now instead of eating a bagel after I run out of frittatas, I have a healthy, nutritious breakfast burrito waiting for me in the freezer.

Sure, there are plenty of breakfast options that you can purchase from the freezer isle at the grocery store, but I really love having total control over the ingredients I consume (and don’t consume). This particular recipe is simple and nutritious – wheat tortillas, sweet potatoes, spinach, bacon, and eggs – that’s it! You could also amp it up with a little bit of cheese and maybe some Primal Kitchen’s mayo.

Sweet Potato & Bacon Breakfast Burritos

Sweet Potato & Bacon Breakfast Burritos

Making burritos for the freezer is also a great way to use up produce before they turn. I subscribe to Hungry Harvest, which is a produce service that sources unwanted fruits and veggies before they hit the trashcan. Sometimes I accumulate too much produce in the fridge, and making freezer staples is a big help!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

Ingredients (6 burritos):

  • 2 medium sweet potatoes
  • 8 eggs
  • 1 cup fresh spinach
  • 6 strips bacon, cooked
  • 6 soft “taco” tortillas (wheat)

Instructions:

  • Preheat oven to 400 degrees.
  • Poke raw, whole sweet potatoes with a fork a few times. Place the potatoes on a pan and bake for roughly 40 minutes, until fork tender. Once soft, remove from the oven to cool. Cut in half, scoop the flesh away from the skin and mash.
  • Cook bacon on stove top or in the oven. Scramble eggs.
  • To assemble, layer ingredients in a tortilla and roll up into a burrito.
  • Wrap the burrito in tinfoil, label, and store in the freezer for up to a month.
  • To reheat: remove tinfoil, wrap in damp paper towel and microwave for 3 minutes. Unwrap and let cool 1 min.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Chicken Cholula Breakfast Burrito (Collard Greens)

Collard greens are like snakes. Everyone thinks their gross and scary, but it’s all just a bad rumor. Snakes aren’t slimy and most aren’t dangerous. Collard greens aren’t disgusting and there are lots of fun ways to use them in healthy meals.

I had several leftover collard leaves after making my Collard Greens Chicken & Veggie “Enchiladas”, and thought I’d try using them as a wrap for my breakfast. At first I was like: “Oh, that will probably be gross.” But then I remembered that collard greens really aren’t gross and that it would probably be amazing. I was right. Just like the enchiladas, the breakfast burrito was super tasty.

Since I already had the blanched collard leaves and leftover rotisserie chicken, this only took a couple of minutes to whip up. The version I made this morning wasn’t Whole30 compliant, but it could easily be modified. Just switch out the Sir Kensington’s avocado oil mayo for a compliant mayo, such as Primal Kitchen’s avocado oil mayo. However, if you’re not on a whole30 and are just trying to avoid weird and icky ingredients, Sir Kensington’s is a great option for mayo. Everything else in the recipe, including the Cholula hot sauce, is whole30 compliant.

Okay, okay… let’s get started.

CHICKEN CHOLULA BREAKFAST BURRITO

Cholula Chicken Breakfast Burrito (Whole30)

A Whole30 compliant breakfast option.

  • 2 collard green leaves
  • 1/2 chicken breast (shredded)
  • 2 eggs
  • 1 TBSP mayo
  • Cholula hot sauce (to taste)
  1. Sauce: Combine mayo and hot sauce. Set aside.
  2. Collards: Place two blanched collard green leaves on your workstation as pictured below. I like to take a knife and trim the thickest part of the stem – it makes wrapping easier. If you’re not using leftover wraps like I did, follow the instructions in #3.

  3. Cut or snap the long stem from the base of the leaf. In increments, place 2 – 3 leaves in boiling water for about 1 minute to quickly blanch the leaves. This will make them more pliable and easier to work with. Remove from water and set aside to cool.
  4. Eggs: Cook two eggs to your preference and transfer to collard leaves. I’ve included my favorite way in the bullet below.
  5. Place a skillet on the stovetop and bring to medium heat. Lightly grease or oil the pan if not using a non-stick skillet.  Crack both eggs into the pan and break the yolks. Cook over medium heat until the whites are cooked through, do not flip eggs (breaking the yolks helps to reduce the mess when you inhale your burrito). Remove from heat, and transfer to collard leaves.
  6. Place the shredded chicken (I reheated the chicken in the microwave for about 15 seconds) on top of the eggs, and drizzle with sauce.
  7. Fold the leaves as if they were a tortilla and you’re done!

Happy munching : )

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Hodgepodge Hash (WHOLE 30 compliant)

Veggie Hash

The Whole30 diet is something that has given me great inspiration over the past few months. I have yet to complete a Whole30, but learning about the Whole30 lifestyle has helped me make some big changes in my food habits. It has helped me to THINK about what I’m eating, KNOW what is IN my food, and to LEARN what foods make me feel GOOD. I’ve learned that some of the things I once couldn’t live without actually don’t make me feel so great, and that I feel BETTER with out them – I’m looking at you breads, excessive amounts of cheese, and junk food. Tricky little jerks.

Another big change in my food choices is actually where I get my food from. Since January 2016 I have been obtaining my produce (and now eggs, too) from a non-profit, mission-based organization calledHungry Harvest*. Hungry Harvest sources produce that is on its way to the dumpster (for being too small, too big, oddly shaped, etc.) and delivers it to your house. I LOVE IT. But it is challenging, because you cannot completely control what produce you will be receiving. That makes meal planning difficult, but I have learned to get creative with my meals, and to use online recipes as inspiration for creating my own masterpieces instead of following them to a T.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

That’s what makes my Hodgepodge Hash “recipe” so great – it’s versatile. I use what ever veggies I have on hand, throw them in a cast-iron skillet and BAM, I have a yummy, veggie packed breakfast. I usually make this on the weekends, because it’s best when its crispy crunchy. However I’ll also make a big batch in the evenings to pack up for on-the-go breakfasts during the week.

Each time I’ve made this it has been different, because the items in my pantry and fridge have been different. I hope when you make this it will be different too! I have included the ingredients to a few versions of this I have made, as well as the actual steps in creating it, below. But first, here’s a quick, non-specific, list of what you’ll need:

  1.  A cast-iron skillet or baking sheet
  2. Healthy fats such as olive oil, avocado oil, or ghee
  3. Potatoes: red, white, yellow, purple, sweet – any kind, really
  4. Something green: broccoli, brussels, spinach, kale, etc.
  5. Extra veggies: onion, carrots – what ever is in your fridge
  6. Protein: eggs, meat of choice, cheese (optional)

 

Veggie Hash

Ingredients: Version 1

  • 2 small potatoes (1 red skin, 1 yellow skin), cubed
  • 1 carrot, chopped into rounds or half rounds
  • 1 small head of broccoli
  • 5 large brussel sprouts, cubed
  • Avocado oil
  • Salt & peper

 

 

Ingredients: Version 2Potato and Carrot Hash (with cheese)

  • 1 russet potato, cubed
  • 1 carrot, chopped into rounds or half rounds
  • 1/2 white or yellow onion, cubed
  • 1 jalapeño
  • Sprinkle of shredded cheese (optional)
  • Avocado oil
  • Salt & pepper

 

 

Ingredients: Version 3Veggie Hash cropped

  • 2 small yellow potatoes, cubed
  • 1 small head broccoli, chopped
  • Halved brussel sprouts
  • 1/2 onion, diced
  • Coconut oil
  • Salt & pepper

 

 

Instructions:

Regardless of what vegetables you throw into your veggie hash, the directions remain basically the same. You can use a cast-iron skillet or an oven-safe tray pan.

  • Preheat oven to 400 degrees
  • If you’re using a cast-iron: place skillet on the stove over medium heat while the oven preheats.
    • Add oil to the skillet, and add in the larger veggies – like the potatoes, carrots and brussel sprouts – these items take longer to cook. Let them cook in the skillet as the oven warms up. Don’t forget to season with salt and pepper!
    • Once the oven is ready, add in the rest of your ingredients – onion, broccoli, bell peppers, tomatoes, etc. Give everything a quick stir to distribute the oil over the newly added veggies and then toss the skillet into the oven on one of the higher racks.
  • If you’re using a pan:
    • Spread out the larger veggies on the pan, coat in oil, add salt and pepper. Place in oven on one of the higher racks.
    • Bake for about 10 min, then remove from the oven to add the rest of the veggies. Mix together and place back into the oven.
  • Bake until the edges of the veggies are crisp and browned, it usually takes around 25 – 30 minutes.
    • ADDING EGGS: I love serving this hash with eggs. Cook them to your preference – scrambled, fried, etc. OR… do it the best way and cook them on top of the hash. Just before your hash is finished in the oven, pull out the skillet or pan, and crack an egg or two on top. Throw it back in the oven, turn the broiler on (500 degrees) and cook for an additional 5 min. You will have yummy, ooey-gooey eggs.
    • TIP: When baking your veggies, be careful not to over crowd the pan. Veggies that are piled on top of each other will not get crispy.

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤