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Paleo Breakfast Potatoes (resistant starch rich)

Posted on Nov 10, 2014 | 0 comments

Paleo Breakfast Potatoes (resistant starch rich)

Paleo Breakfast Potatoes

Perfectly complementing any kind of cooked eggs, these Paleo Breakfast Potatoes are a cinch to make. You can get creative and use any sort of white potato you like, or mix up a few types:  russet, Yukon gold, red new potatoes, fingerlings or miniature purple, all will work with this easy recipe. In the dish pictured I used a mix of miniature red and gold new potatoes that came in a net bag from Whole Foods. They tasted great, but were time-consuming to peel, so next time I will use a larger type of potato.


Here’s the thing you must do with your potatoes when you make Paleo Breakfast Potatoes – Make them into resistant starch potatoes before you use them in this, or any other potato dish. The difference between the impact of the carbohydrates from resistant starch potatoes and regularly cooked potatoes on your body is huge.



Potatoes which have been cooked, then cooled down before being eaten will undergo a change to their carbohydrate structure which makes their soluble starch unable to be absorbed in our small intestine, and thus have a negligible effect on our insulin load, and little if any glycemic spike. Even if they are re-heated, the resistant starch remains intact.


This is how diabetics can often get away with eating Paleo Breakfast Potatoes (and other resistant starch foods), without spiking their blood sugar levels. With the resistant starch structure, the carbs stay intact through our small intestines and are available for fermentation in our colon by our beneficial pro-biotic bacteria, which help keep us healthy. You’ll be eating paleo, feeding your gut’s microbiome with the resistant starch, and boosting your immune system and fat burning metabolism all at the same time.


 Paleo Breakfast Potatoes

  • Prep time:  15 minutes
  • Cook time:  10 minutes (also time to bake, roast or boil potatoes the day before they are needed)
  • Servings:  6


    roasted then chilled overnight



(Payton’s Paleo 30 Day Challenge friendly)

  • Once a week, I boil or bake whole potatoes until cooked, then put them in the refrigerator overnight. Then, whenever I make a potato dish, I peel the chilled cooked potatoes, dice then and use them as the recipe directs. This makes it easy to always have resistant starch filled potatoes on hand for paleo meals.

1. In a large frying pan, saute chopped onions in olive oil and bacon fat until soft and translucent.

2. Sprinkle all spices onto onions and oil. Stir for a minute or two, to coat spices well, and to release their flavors.

3. Stir in all other ingredients and mix well until potatoes are warm.


Serve with any type of cooked eggs or as a side dish. I really enjoy basted, or sunny side up eggs, on top of these wonderful Paleo Breakfast Potatoes.



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