Easy Veggie Home Fries (Whole30)
From years and years of dieting, my brain was programmed that I couldn’t have potatoes. Potatoes = carbs = not good. And let’s be honest, carbs are literally the best! It wasn’t until I started Whole30 that I began to rekindle my love of potatoes again without fear and guilt. On Whole30, you eliminate grains and gluten for 30 days but you are allowed to have white and sweet potatoes. PRAISE! I quickly embraced potatoes especially at breakfast time. It really fueled me, kept me full and satisfied. I especially loved making Easy Veggie Home Fries because it incorporated delicious potatoes plus tons of veggies that I needed! I’m going to show you how easy it is to enjoy home fries any day of week and it only takes about 15 minutes for this meal to come together!
What’s the secret to the Easy Veggie Home Fries (Whole30)?
PRECOOKED POTATOES!
I have to give credit where it’s due! My friend Biz always talked about baking potatoes and then putting them in the fridge as part of meal prep. That way she could have hash browns, home fries or potatoes wedges on the fly. I saw her do it week after week but never gave it much thought. One day, I baked some potatoes for dinner and had one leftover. The next day I made some super quick (and delicious) home fries for breakfast and I finally understood!
Another blogger that I love, High Carb Hannah, does the same thing except she steams her potatoes in the Instant Pot. I LOVED this idea! Especially with meal prep and working from home, it’s so easy to put something in the Instant Pot and then kind of forget about it. My method is the same as Hannah’s, add about 1-2 inches of water to the instant pot, add a steamer basket (this is the one I use), poke the potatoes with a fork and then steam the potatoes between 20-25 minutes depending on the size. Once they’re done place them in the fridge to cool completely (this is the magic step)!
Prep Time
10 min.
Cook Time
15 min.
Total Time
25 min.
Ingredients
avocado oil spray
1 each scallion, sliced white and green parts separated
1 tsp ghee
½ each bell pepper, chopped
½ each zucchini, chopped
6 oz potatoes, diced precooked and cooled in the fridge
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Cooking instructions
Spray a large nonstick pan or cast iron pan with avocado oil spray. Heat over medium heat.
Add white part of scallions, peppers and zucchini and cook for 5 minutes. If the veggies stick to the pan, add 2 tbsp of water to release the veggies.
Turn the heat to medium high and spray with avocado oil spray and add ghee.
Add the diced potatoes, garlic powder, onion powder and paprika. Add some more salt and freshly ground black pepper.
Move the potatoes so they're in a single layer and allow the potatoes to brown for a few minutes. Continue to turn the potatoes until they're golden brown.
Season again with salt and freshly ground black pepper.
Notes
To precook potatoes, poke the potatoes with a fork and bake them in 375°F for 45-60 minutes. Or you can steam them in the Instant Pot. Add 1-2 inches of water to the pot, using a steamer basket add the potatoes and steam for 20-25 minutes.
