Garlic Parmesan Breakfast Potatoes

Garlic Parmesan Breakfast Potatoes

Garlic Parmesan Breakfast Potatoes

Been some time since I have had a chance to make a post.  Things here are so busy!  Have been really pushing harder each day and have dropped back into the 280′s.  I am doing about 4 to 7 miles of walking per day and also 30 minutes of Jillian’s workout routines 4 times a week and 30 minutes cardio 5 times a week.  Between that and now also Coaching my nephews little league team, running my facebook pages, The Bipolar Cook, Cookbook420, & I Am Crazy & I Know It & I Aint Afraid To Post It , as well as cooking and getting some quality time in with my fiance, it is becoming increasingly difficult to keep up with the blog posts as well.  I am working on a new work schedule to manage my posting times between all media I am on so more time should free up and I can get more posts in per month.  Anyway, aside from all that Aimy is also doing extremely well.  Now to the food!

Garlic Parmesan Breakfast Potatoes

Garlic Parmesan Breakfast Potatoes

This morning after walking 3 miles and doing 30 minutes cardio back to back I was starving and craving some carbs.  I decided to use one of my cheat meals for the weak this morning and put down some breakfast potatoes.  While I normally eat egg whites I just had to make some over easy eggs with these pappa’s cause it just seemed unfair to these tasty little suckers to serve them with some scrambled whites.  So I whipped up 2 eggs topped with some salt, pepper, and parm.  The potatoes can be easily baked instead of fried to save calories.  To do so, just take a couple tablespoons of oil and place the diced pots in a ziplock with the oil, shake well, then move to a bowl add the spices, toss, and bake at 375 for about 25 to 30 minutes.  Remove, top with added salt, parm and fresh chopped parsley.

Garlic Parmesan Breakfast Potatoes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: appetizer


  • 1 Large Baking potato, skinned, small dice
  • 1/4 cup vegetable / canola oil
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp fresh parsley, chopped
  • 2 tbl grated Parmesan cheese


  1. Heat oil in a medium skillet over medium-high heat. Add potatoes and cook for 20 to 25 minutes using a fork to turn potatoes every 5 – 7 minutes so they cook evenly.
  2. Line a strainer with paper towel. When potatoes are golden brown, remove from heat and pour into the paper lined strainer and let drain for 2 minutes. Be sure to have a bowl or pan under the strainer to catch the oil.
  3. Once drained transfer potatoes to a small mixing bowl, add cheese, garlic, salt, pepper, parsley, toss well, plate.
  4. Top with extra parsley and Parmesan and serve with favorite breakfast!

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Comments: 5

  1. Josh October 3, 2013 at 10:25 pm Reply

    Wish you al So happyto see your doing so good on your continued journey my old friend=}I wish you &Aimy Peace&Happiness

    • TBC October 15, 2013 at 8:23 am Reply

      Thanks Josh! How have you been? Been a long time since ATC! So glad I left that horrible application. It was consuming my life! Hope that you are well and working hard!

      • Josh October 15, 2013 at 9:00 am Reply

        Brian,I’m doing really great these days.Sold my business and moved to the bay area with andrea.We are building a great life together.We are very much in love and happy.Your right the ATC app is a toxic thing.Andrea and I both haven’t been on there in several months.I’m really happy for you and Aimy.Keep up the hard work on y9ur weight loss

        • TBC November 21, 2013 at 9:07 am Reply

          Thanks! Glad you are doing well! My best to Andrea… You can reach me on KIK @ Cookbook420

  2. miu4ppl3 January 28, 2014 at 8:55 pm Reply

    Hi Brian and Aimy..

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