Whole30 Potato Medley

As featured on our Whole30 Challenge Weekend Recap: Surviving the "Storm".

For brunch I made a Whole30 Breakfast Potato Medley with yukon gold potatoes, sweet potatoes, bell peppers, onions, garlic, fresh parsley, and rosemary, seasoned with our favorite, Everyday Spice Blend. We also had a side of berries with coconut flakes.

TASTE TEST: Even despite the overcooked eggs, we cleaned our plates as always. :)

Whole30 Potato Medley

SERVINGS: 4-7, depending on serving size


  • 2 large sweet potatoes, cut

  • 2 regular potatoes

  • 2-3 tablespoons olive oil (or avocado oil)

  • 1/4 onion, chopped

  • 1/4 cup bell pepper, chopped

  • 1 garlic clove

  • 1 teaspoon rosemary

  • Everyday Spice Blend (or your favorite Whole30 blend)

  • sea salt, to taste

  • pepper, to taste


  • 2 green onions, finely chopped

  • 2 tablespoons fresh parsley, chopped


  1. Cook/bake potatoes and cut into 1-inch cubes. (Note: I leave the peeling on.)

  2. Heat oil in pan over medium heat.

  3. Sauté onions, garlic, and bell pepper.

  4. Add potatoes and cook until lightly browned and slightly crisp.

  5. Season with salt, pepper, rosemary, and Every Day Seasoning (or your favorite Whole30 seasoning blend).

  6. Add green onions and parsley and cook for another 1-2 minutes, stirring occasionally.

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