With all the seasonal broccoli greens, tomatoes, and zucchini in our CSA box this easy breakfast potatoes recipe is perfect for batch cooking. I love making this dish using a variety of vegetables available in our farm produce box and this breakfast potatoes recipe is so easy to make! Top with a fried egg or serve in a hearty breakfast burrito for a meal that fuels you up for the day head.
What You'll Love About This Easy Breakfast Potatoes Recipe
Prep them on a Sunday and have them ready for the week’s breakfast burritos, scrambles, or alongside a frittata for brunch. When it comes to cooking with our CSA box, the veggies might vary, but the seasoning for the potatoes stays the same. This way, you’ve got a core recipe that becomes super versatile with the changing seasons. Here, we add broccoli greens and zucchini from our CSA box along with heirloom cherry tomatoes I snagged at the Farmer’s Market. Top with some fresh torn basil leaves and a fried egg and you’ve got a hearty breakfast dish that is a nod to the summer produce now in full swing.
Ingredients for Breakfast Potatoes with Broccoli Greens, Tomatoes, and Zucchini
Breakfast potatoes can be incredibly versatile when we think about using the various seasonal vegetables available. Here's what we need to make this variation:
- 4 russet potatoes, peeled & diced into ½ cubes
- 1 small bunch broccoli greens, stems removed and leaves roughly chopped
- 1 small zucchini, diced into ½ cubes
- ½ pound of cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 heaping teaspoon dried thyme
- 2 teaspoons kosher salt
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
How to Make these Breakfast Potatoes
This easy recipe for breakfast potatoes will yield about 6 servings. Here's how we make it:
First, heat 3 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat. Add in your diced potatoes and season with kosher salt, dried thyme, garlic powder, onion powder, paprika, and black pepper. Stir your diced potatoes together to coat the cubes in all of the seasonings before spreading them out in an even layer. Allow potatoes to crisp up on the sides, stirring every 3 to 5 minutes, until the potatoes have crispy edges and are slightly fork tender. This can take approximately 10 to 15 minutes.
Once potatoes are slightly crispy, add in the zucchini, broccoli greens, and tomatoes. Stir together to combine all vegetables. Taste and adjust seasoning as desired. Cook vegetables another 5 to 7 minutes until your greens are wilted and your tomatoes and zucchini are slightly softened. Remove from heat and serve.
If prepping for the week, allow to cool to room tempt before storing in containers. Store in the fridge for up to 5 days.
Note**— if you do not have a 12-inch skillet use whichever size you have; prepare potatoes and veggies in batches following steps above. This will help to keep potatoes crispy around the edges and not steam them, which will make them mushy.
More Breakfast Recipe Ideas for Batch Cooking
Fuel up your mornings with these delicious seasonal breakfast recipes that you can make ahead to get ahead:
- Maple Vanilla Cinnamon Oat "Instant" Packets
- Chocolate Berry Overnight Oats
- Homemade Cottage Cheese with Lemon Juice
Breakfast Potatoes with Broccoli Greens, Tomatoes, and Zucchini
Ingredients
- 4 russet potatoes peeled & diced into ½ cubes
- 1 small bunch broccoli greens stems removed and leaves roughly chopped
- 1 small zucchini diced into ½ cubes
- ½ pound of cherry tomatoes halved
- 3 tablespoons olive oil
- 1 heaping teaspoon dried thyme
- 2 teaspoons kosher salt
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- In a large 12-inch nonstick skillet**, heat 3 tablespoons olive oil over medium heat. Add in your diced potatoes and season with kosher salt, dried thyme, garlic powder, onion powder, paprika, and black pepper. Stir your diced potatoes together to coat the cubes in all of the seasonings before spreading them out in an even layer. Allow potatoes to crisp up on the sides, stirring every 3 to 5 minutes, until the potatoes have crispy edges and are slightly fork tender. This can take approximately 10 to 15 minutes.
- Once potatoes are slightly crispy, add in the zucchini, broccoli greens, and tomatoes. Stir together to combine all vegetables. Taste and adjust seasoning as desired. Cook vegetables another 5 to 7 minutes until your greens are wilted and your tomatoes and zucchini are slightly softened. Remove from heat and serve.
- If prepping for the week, allow to cool to room tempt before storing in containers. Store in the fridge for up to 5 days.
- Note**— if you do not have a 12-inch skillet use whichever size you have; prepare potatoes and veggies in batches following steps above. This will help to keep potatoes crispy around the edges and not steam them, which will make them mushy.
