Purple Potatoes and Poached Eggs!

I'm going to tell you a secret: I've never met a potato I don't like.  Seriously.  I'd eat potatoes in every variation at least three times a week if I could.  Come to think about it, why can't I?  Seriously?

Potatoes get a bad wrap nutritionally, even though the skins have more potassium than a banana and they're chock full of energy.  Oh yes, I forget, we're supposed to be hating on carbs right now...   Well, too damn bad!  I love me some whole grains and potatoes and last time I checked, I'm not busting out of my dress pants.

Except that I am.  Because I seem to be growing a baby.  Whoops!

It's been a struggle to eat my veggies the last few months, and somehow they seem more appealing in the morning when my energy is high than in the evening when it just feels like a whole lot of chewing.  I've taken to sautéing spinach or kale and storing it in the fridge so I can eat it over a few days for breakfast.  On Sunday, I cooked up onions, kale and potatoes to have with my eggs (or chicken breakfast sausage).  The trick to quick morning potatoes is to mix your potatoes with salt and a little olive oil, cover, and microwave for about 6 minutes, stirring half way through.  Then throw them in the pan and crisp them up.  Done in 10 minutes!

Give it a try and tell me what you think!  And if you'd like to know how to poach an egg, check out my previous post.