Breakfast Potatoes

Adding the egg and/or avocado on top is optional

Breakfast Potatoes from Pinch of Nom is a lighter version of an American brunch dish which you can top with a fried egg (as I did) or some avocado. It’s not the quickest to make, so is probably better suited for a weekend.

As a carb lover I enjoyed it, but I much prefer halloumi and smoky bacon hash and hash brown breakfast bake from Pinch of Nom. Alternatively, sausage hash is another fave of mine.

Recipe: Breakfast Potatoes

Calories: 200 per serving; 301 per serving with a fried egg

Serves: 4

Book: Pinch of Nom – Quick and Easy

Prep time: Approx 25 mins

Cooking time: Approx 40 minutes


  • 600g potatoes with skin left on (washed and cut into 2cm cubes)
  • 3 mixed peppers (halved, deseeded and thinly sliced)
  • 2 onions (peeled and thinly sliced)
  • Low-calorie cooking spray
  • 1 tsp Worcestershire sauce
  • 1 tsp onion granules
  • ½ tsp smoked paprika
  • ¼ tsp garlic granules
  • 2 spring onions (trimmed and sliced)
  • Sea salt
  • Ground black pepper

To accompany:

  • Egg fried in low-calorie cooking spray (101 calories per serving), or ¼ sliced avocado (69 calories per serving)

Cost per portion: Approx £0.81 (with a fried egg)


Add the diced potatoes to a medium saucepan of cold water. Bring to the boil then reduce the heat to a simmer for 7 minutes. When ready, the potatoes should still be firm but starting to become tender.

While the potatoes are cooking, place the peppers and onions in a large frying pan which has been coated with low-calorie cooking spray. Cook over a medium heat for 15 minutes until softened.

Drain the potatoes and add them to the frying pan with the onions and peppers. Stir in the Worcestershire sauce, onion granules, paprika and garlic granules. Spray with some more low-calorie cooking spray and season well with salt and pepper. Cook for another 10-15 minutes over a medium heat, or until the potatoes are cooked through buy still hold their shape.

Serve with a fried egg or a quarter of an avocado for a slimming but filling breakfast, scattered with spring onions. You can also freeze any leftover potatoes.


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