These Whole30 Loaded Breakfast Potatoes were a fast favorite in my home. With 5 boys + a husband, keeping my family full can be challenging! But this egg-free breakfast resulted in even my 6’4″ 14 year old saying, “Wow, I’m actually full!” Perfect to keep your family full and fueled.

This breakfast recipe came to be when my husband was doing an egg-free Whole30. It took some creativity to rescript what breakfast foods could look like egg-free. His go-to egg-free Whole30 breakfast? Breakfast hashes like this one, with potatoes and protein in one delicious, filling dish.

Time-Saving Tip

Short on time? Use a bag of frozen peppers and onions instead of fresh (I like one from Trader Joe’s). Or instead of the potatoes + peppers and onions, use 2 1/2 pounds frozen potatoes O’Brien. If using those, just combine all the ingredients in one large saucepan over medium-high heat and cook until crispy. So easy!

A Flexible Recipe

Like most hashes, these Loaded Breakfast Potatoes are very flexible. Can’t find compatible Whole30 bacon or ham? Use 1 pound total of whatever breakfast meat that is accessible to you instead! (PS – My favorite Whole30 compatible bacon is this Low-sodium Kirkland one from Costco! )

For extra protein or to make this stretch, you can scramble some eggs into the hash after the potatoes are crispy. Just cook until set! Or you can serve the potatoes topped with fried eggs. 

Vary the recipe based on your family’s preferences and what you have on hand!

A few tips

Don’t have a pan big enough to cook this dish altogether? Simply cook the breakfast meat (ham and bacon) in one pan and the potatoes in another. If cooking the potatoes separately, first coat the second pan with 2 tablespoons of olive or avocado oil over medium heat, and then add the potatoes.

Can I air fry it? YES! I also have tossed the potatoes with 2 tablespoons of oil and cooked them in my air fryer at 375 for 15-20 minutes while the breakfast meat was cooking (*if air frying the potatoes, add the onions and peppers to the breakfast meat to cook for the last 10 minutes). Once cooked, combine the breakfast meat and potatoes together in a large dish and serve. You can also air fry it all together at 375, but you’d have to have a rather large air fryer. 

This dish freezes fantastically, making it a great one to meal prep or easy to stash away for a later day any servings you don’t finish off that week. Simply portion out the extra servings and freeze in a sealed container for up to 3 months.

Budget-Friendly!

I’m all about the budget-friendly recipes here, and this one is no exception. The cost per serving* for this recipe is $1.54 per serving. *Prices are based on ingredients from my local NorCal Walmart. It’s also budget-friendly with how flexible it is. For example, if you can’t find affordable bacon, use sausage instead. Or using frozen veggies instead of fresh. 

This recipe is a sample from my cookbook Whole Food for Your Family, which has 100+ budget- and family-friendly recipes. You can learn more or grab a copy of my cookbook HERE!

Whole30 Loaded Breakfast Potatoes

Autumn @wholefoodfor7

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Prep Time 15 mins

Cook Time 40 mins

Servings 6 people

Ingredients

  

• 1/2 pound ham, chopped into small 1/2" pieces
• 1/2 pound bacon, chopped into small 1/2" pieces
• 2 pounds Yukon gold potatoes, diced into 1/2" pieces
• 2 tablespoons coconut oil, melted, or other high-heat cooking oil like avocado
• 2 teaspoons garlic salt
• 2 cups finely chopped fresh or thawed frozen peppers and onoins I like using a food processor for this
• Salsa or ketchup for serving Optional

Instructions

 

• In a large saucepan over medium heat, cook the ham and bacon until crispy, 17-18 minutes.
• While meat is cooking, place the potatoes in a 2-3 quart glass dish and add 1/4 cup water. Cover with microwave-safe plastic wrap and steam in the microwave for 6 minutes, until the potatoes are tender and easily pierced with a fork. (Or use your preferred steaming method). Drain the water and pat the potatoes dry. Set aside.
• When meat is browned, transfer it to a bowl. In the saucepan, place the oil and increase the heat to medium-high. Add the chopped potatoes in a single layer and sprinkle with the garlic salt. Cook for 10 minutes without stirring, allowing the potatoes to get crispy.
• Flip the potatoes, top with the peppers and onions, and cook for another 10 minutes until the veggies are tender and the potatoes are crispy.
• Add the ham and bacon back to the pan and serve hot. My boys love it with salsa or ketchup.
• To freeze, freeze in a sealed container for up to 3 months.