Food Faith Fitness · by Jonathan Porter★ 5.0 (3)
How To Make Breakfast Potatoes
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 13%
CARBS 44G60% OF CAL
4G FIBER0G ADDED2G INTRINSIC38G OTHER2G TOTAL SUGAR
FAT 11G35% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast potatoes are diced and pan-fried until golden and crisp, seasoned with rosemary, garlic, and smoked paprika. They're savory and crispy, mimicking restaurant brunch sides. Serve alongside eggs or other breakfast mains.
sideamerican🍲 stockpot🍳 skilletgluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 pound russet potatoes
- 1 tablespoon olive oil
- Sprig fresh rosemary
- 2 cloves garlic
- Pinch of salt and pepper
- 1 tablespoon butter
- 1/4 teaspoon smoked paprika powder
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 13%
CARBS 44G60% OF CAL
4G FIBER0G ADDED2G INTRINSIC38G OTHER2G TOTAL SUGAR
FAT 11G35% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 222mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1003mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.