Potato Hash Stacks
Breakfast is in fact the most important meal of the day. As you all know… I am not a fan of breakfast. Never have been. Im actually not very hungry when I wake up and thus more of a lunch person.
I didn’t realize until I started my healthy journey how true those words were. By skipping breakfast, I never allowed my body to get the jump start it needed to burn fat effectively.
Think about it. If you don’t eat for 18 hours until lunch and you expect to be running at your peak? Wrong.
You wouldn’t quickly start and drive your foot to the pedal of your car after it’s been sitting in the cold all night?
Eating within one hour of waking jump starts your metabolism and you start burning fat more quickly than when you decide to skip.
I now eat a pretty decent sized breakfast every morning. It usually consists of a generous portion of protein (3 scrambled eggs), one portion of fat (avocado or the eggs cooked in ghee), and carbs (orange slices). I have all my macros on one plate! And my day is off to a great start!
Adding eggs to anything makes life better. Period. That’s why when I shred some potatoes to make a great breakfast hash I like to make little nests for the eggs to cook in! And it makes the dish cute!
Potato hash stacks are a great and quick breakfast solution that can have a plethora of variations. To make this a meal with all 3 of your macros, simply crack an egg or two for your protein! YUM
- Serves: 3 servings
- Serving size: ¾ cup
- Calories: 215
- Fat: 9g
- Carbohydrates: 26.9g
- Sodium: 800mg
- Protein: 7g
- 2 medium sized russet potatoes
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- ½ tsp paprika
- 4 oz of pancetta or bacon ( cut into small squares)
- Wash and grate your potatoes. I left the skin on but please peel if it is your preference
- Here are two methods to do so:
- Use a food processor with a shredder attachment to quickly slice and dice to nice even shreds
- Use a cheese grater
- Wrap the potatoes in 2 paper towels and squeeze the heck out of it. You want to get rid of all excess moisture if you want crispy potatoes!
- Heat skillet to medium heat.
- Saute bacon in skillet until browned (not cooked though yet)
- Add potatoes and seasonings and toss to capture the bacon flavor
- Stir frequently to not have the potatoes burn
- Cook for about 15- 20 minutes until nice and crispy
- Serve with a fried egg on top!
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