Recipes

Easy Potato Skillet

This nutrient-dense, one-pan potato skillet breakfast makes a week's worth of meal prep. Perfect for athletes or busy people on the run.

Like this recipe? Want more?
Check out our recipe book.

DOWNLOAD NOW

Prep Time: 15min
Cook Time: 45min
Servings: 5

Ingredients

1 and 1/4 lbs. russet potatoes, medium diced (skins on)
1 and 1/4 lbs. red potatoes, medium diced (skins on)
1 Tablespoon canola oil
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 red bell pepper, diced
1 green bell pepper, diced
1 large yellow onion, diced
1 jalapeno, minced
3 cloves garlic, minced
1 can (15.7 ounce) black beans, drained and rinsed (about 1.5 cups)
1 bunch (12 ounces) spinach, stems removed
2 small avocados, for topping
Cilantro, for topping

Preparation

Preheat the oven to 425° F.
In a large cast iron or other oven safe pan, heat 1 tablespoon of canola oil over medium heat. Once hot, add the diced potatoes, cumin, chili powder, and salt. Stir to evenly coat, cooking for just 2 minutes.
Put the cast iron pan in the preheated oven for 20 minutes, stirring halfway through.
After 20 minutes, add the bell pepper, onion, jalapenos, and garlic. Cook another 15 minutes, stirring halfway through. After 15 minutes, return the cast iron the stove.
Sauté on the stove over medium heat until the potatoes are lightly browned and fully cooked through. Stir in the black beans and spinach. The skillet breakfast is ready once the black beans are heated through and the spinach is wilted.
Top with avocado and cilantro. Portion into separate containers for a week of breakfast meal prep. Enjoy!

Lightened Up Potato Latkes

Try this lightened up version of potato latkes; you won't even know there are calories missing!

Bistro Steak & Mediterranean Potato Medley

This delectable bistro steak & Mediterranean potato medley will have your guests asking for seconds.

Dijon Potato Salad With Olives

A mayo-free spin on the classic potato salad that will have kids cleaning their plates.

Tortitas de papas rellenas con jamón y queso

These crispy, golden Mexican potato pancakes are filled with savory ham and gooey cheese, making them a comforting and crowd-pleasing dish for any occasion. Made with hearty Michigan potatoes, each bite is crunchy on the outside and creamy on the inside. Serve them with your favorite salsa or fresh cilantro for a delicious finish. Thanks to Michigan resident Maivis Johnson, originally from Oaxaca, Mexico, for this delicious recipe.

Chorizo con Papas

There’s something undeniably comforting about the sizzle of chorizo in a skillet—and when it’s paired with tender red potatoes, it becomes a dish that speaks to tradition, family, and flavor. Chorizo con Papas is a staple in many Latino households, and for good reason: it’s hearty, easy to prepare, and perfect for breakfast, lunch, or dinner. Wrapped in a warm tortilla and topped with salsa de aguacate, it’s a dish that brings people together. Serve it family-style with tortillas, eggs, or your favorite salsa for a meal that’s as satisfying as it is simple. Thanks to Michigan resident Maivis Johnson, originally of Oaxaca, for this Mexican dish!

Batata Harra

These Lebanese spicy potatoes are an obsession! Traditionally deep-fried, we achieve wonderful results roasting the potatoes to a beautiful golden brown. Your choice of potato can vary however your tastes may dictate! I love russet potatoes for this dish for their delicate flavor and fluffy texture. They are also often quite large, which make it easier to peel them and cut even cubes.