purple breakfast potato recipe

My husband came home with a bunch of purple potatoes the other day. He was ambitious, but never got to making anything with them. In his defense, he was acting as a single parent while I was traveling for work for 8 straight days! As the iridescent potatoes stared me in the face this morning, I thought, “why not make some breakfast potatoes with these bad boys?”. So, that is exactly what I did. As I started to chop I thought, “why not write a purple breakfast potato recipe while I’m at it?” So, that is exactly what I am doing!

purple potato by ashley gilday purple breakfast potato recipe

We love breakfast potatoes at our house, but purple breakfast potatoes are a first. When making breakfast or skillet potatoes, I usually just toss in whatever I have on hand and, boom, out comes a delicious dish. This morning I had a sweet onion, an excess of jalapenos, fresh garlic and the usual spices on hand. This recipe is perfect for a weekend brunch for 4 but is also great as a savory side dish at dinnertime. I have a confession. I ate about 4 cups of this immediately after they were finished cooking. Hey! I was hungry! My husband got one small bowl 🙂

I opted to use a cast iron skillet for this recipe and recommend using one as well. If you do not have a cast iron skillet, go buy one! They are amazing for roasting vegetables in and you can even make desserts in them! However, a traditional skillet will also work.

purple breakfast potato recipe

purple breakfast potato recipe purple breakfast potato recipe


Purple Breakfast Potatoes
Serves 4
A delicious twist on common breakfast potatoes
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  1. 5 medium purple potatoes (or any potato, but purple are more fun!)
  2. 1 medium sweet yellow onion
  3. 2 cloves of garlic - pressed
  4. 1/4 cup EVOO
  5. 2 tsp sea salt
  6. Few dashes fresh black pepper
  7. 1/2 tsp Mexican oregano
  8. 1 tsp onion powder
  9. 1.5 T fresh squeezed lemon juice
  10. 1/2-1 med jalapeno (optional and depends on how much heat you want! 1 jalapeno is pretty spicy, but quite tasty)
  11. 2 tsp apple cider vinegar
  12. Vegan sour cream
  1. Coat cast iron skillet with olive oil - use regular fry pan if do not have cast iron
  2. Dice purple potatoes into cubes - about 1/2 inch
  3. Dice onion into small chunks
  4. Add potatoes, salt, pepper and pressed garlic to pan and cook on med-high for 5 minutes, meanwhile tossing the potatoes and garlic in olive oil
  5. Add in onion and continue to toss and cook on high for 10 minutes
  6. Reduce heat to medium
  7. Add fresh squeeze lemon juice and continue to cook and toss
  8. Add finely diced jalapeno and toss (optional)
  9. Continually tossing, add in remainder of seasonings and a few extra pinches of salt and continue to cook on medium for 3-5 minutes on one side, so potatoes get browned and then flip and cook another 3-5 minutes on the other side
  10. Increase heat to high and continue to toss and when potatoes are nicely browned and cooked through
  11. Add the apple cider vinegar and toss, this will help deglaze the pan (less clean up) and add extra flavor to the potatoes!
  12. Toss and cook for a couple more minutes until thoroughly cooked and browned
  13. Serve with a side of sour cream - yum!
  1. *Be sure to use a pot holder or towel when cooking on a cast iron skillet - they get HOT!
Food. Wine. Inspiration. https://ashleygilday.com/

breakfast potato recipe

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1 Comment

  1. Wow. I have never eaten a purple potato before either. Will try it tomorrow. Thank you for being so inovative!

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