Breakfast Potato with Mushroom and Cilantro

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This is one of the many ways to enjoy a nourishing breakfast using potatoes.


2 Tbs. coconut oil

4 cloves garlic, peeled and chopped

5 crimini mushrooms, washed and chopped

3-4 medium potatoes, skins washed and diced

2 Tbs. fresh cilantro, washed and chopped (optional)

½ tsp. sea salt (or to taste)


Heat coconut oil on med, add garlic and sauté until slightly brown. Turn heat down to medium-low and add mushrooms, sauté until they don’t look raw anymore, about 1 – 2 minutes. Then add potato and salt then mix to make sure that all potatoes are coated in oil.

Cover with a lid and turn vegetables every few minutes to prevent from sticking. Cook about 10 minutes or until potatoes are tender enough to cut easily with a fork. Add the cilantro just a few minutes before the potatoes are done.

Enjoy warm and sprinkle with cayenne if you like spicy


Some ideas to add on the side after dish is finished; add avocado or guacamole, salsa or fresh tomatoes, grated raw cheddar cheese, or add eggs to make it a frittata. You can add all the suggestions or none, the options are many!



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