All Recipes, Breakfast, Dairy Free, Nut Free, Savory, Vegetarian, Whole30

Potato Stacks with Mushrooms & Shallots

These Potato Stacks with Mushrooms & Shallots are a delicious Whole30 breakfast option! They are super simple, so they’re perfect to make when you’re short on time. They are also delicious — the egg yolk, potatoes, and mushroom-shallot topping are perfect together, especially with cilantro and red pepper flakes on top.

Potato Stacks with Mushrooms & Shallots

Hey, guys! Happy Friday! Yes, I usually post on Monday and Wednesday, but the last week has been absolutely insane. I haven’t had a spare minute to write this post, but (thank the Lord) it’s finally Friday. I thought I would pop on to write this post before I write my weekly newsletter! P.S. If you’re not signed up, you can do so in the sidebar! I send one email per week — a recap of my posts, a featured recipe, etc. If you want to get in on this so you never miss a post, please subscribe! I would appreciate it so much! 🙂

Potato Stacks with Mushrooms & Shallots

I really don’t want to spend this whole post griping about my week, because that’s boring for you guys . . . but I’m going to take a second to explain why I was too busy to post this recipe (which I had already tested and shot — all I had to do was write it). It truly will be a second, because the answer is this: homework. I love being a student, but sometimes I wish I could just curl up in a ball and sleep. Or cry.

But you know what, we made it through the week with little to no damage (emotional, physical, etc.)! All it took was a little (okay, a lot of) perseverance and a complete disregard for the importance of sleep. Don’t follow my example. Please, sleep 6-8 hours per night, or as much as your body needs. You’ll know your body needs more if you fall asleep while sitting up . . . not that I’ve done that or anything.

Potato Stacks with Mushrooms & Shallots

Okay, enough griping! On to these delicious Potato Stacks with Mushrooms & Shallots! I’ve been so obsessed with this recipe, I made it five times in one week. I probably made it ten times before I got around to photographing it. The mushrooms and shallots were kind of a last-minute addition, though. The recipe will delicious without them, but I recommend taking the extra five-ten minutes it takes to cook them up if you can!

Potato Stacks with Mushrooms & Shallots Potato Stacks with Mushrooms & Shallots

Let’s have a quick shoutout to my sister for her great hand modeling in a few of these photos! Sometimes I think she gets tired of putting up with me, but I always bribe her with food so she can’t help but say yes.

Also, can you tell I’ve become obsessed with poached eggs? This is the second poached egg recipe in two weeks, but I hope you all are okay with that! This recipe is quite a bit different from last week’s Hummus, Kale, & Poached Egg Salad with Vegan Parmesan! But honestly, poached eggs are just delicious! I found this method on Pinch of Yum, and it was life-changing! Yeah, that’s a bit dramatic. But before I watched the tutorial, I couldn’t make poached eggs at all. You should check it out too!

Potato Stacks with Mushrooms & Shallots

Okay, that’s all for now! Have a great weekend!

Print Recipe
Potato Stacks with Mushrooms & Shallots
Prep Time 10 minutes
Cook Time 10 minutes
Servings
stacks
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
stacks
Ingredients
Instructions
  1. Slice the cooked potato (see note) into thick slices. Arrange the potato slices on a plate. Sprinkle with salt, if desired.
  2. Thinly slice the shallot and add it to the skillet, along with the mushrooms and coconut oil. Add a hefty pinch of salt and saute until the shallot and mushrooms are soft.
  3. Slice the avocado into large chunks or thin slices. Place these slices/chunks on top of the potato slices. Alternatively, mash the avocado and spread it on top of the potato slices.
  4. Spoon the cooked shallot and mushroom on top of the avocado.
  5. Stack the poached eggs on top of the shallot-mushroom mixture. Top with cilantro, red pepper flakes, and salt (if desired). Enjoy!
Recipe Notes

I microwaved my potato until it was soft enough to eat. I have not tried baking a potato for this recipe, and I have not used any variety other than Yukon Gold. Yukon Golds tend to hold together better than Idaho potatoes, so they work very well in this recipe.

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