Pomegranate Breakfast Potatoes with Avocado
I usually start my mornings with eggs and avocados, but I've found that I need a nice, balanced meal to keep me from getting hungry again right away. That's why I like to add some carbs, and in this dish I used potatoes, threw in some pomegranate for a nice crunch, and topped the dish with a healthy dose of fat from avocados. This also makes a great dinner side dish as well!
- 3 tablespoons Olive Oil
- 1 lb potatoes, cubed
- 1/2 cup red onion, sliced
- 4 cloves of garlic, minced
- salt & pepper, to taste
- 1 teaspoon of Jackpot
- 1 teaspoon Black Ghost
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Sliced scallions, for garnish
- pomegranate seeds, to garnish
- Sliced avocado, to garnish
Directions:
- Start by heating 3 tablespoons in a large skillet over medium heat.
- Add potatoes and onions, cook until the potatoes are tender.
- Add in minced garlic and season potatoes with jackpot, black ghost, onion powder, cumin, salt and pepper, to taste, if needed. Mix well, be careful not to break the potatoes.
- Right before serving top with sliced scallions, pomegranate seeds and sliced avocado.