Simple Gluten/Dairy Free Breakfast Potatoes

Hello friends, thank you so much for visiting with me yesterday and for heading back here today! If you have been keeping up with us lately, then you have heard that we are needing to make some nutritional changes and trying things out. We have been attempting gluten and dairy free recipes. Some are successes while others have been complete flops. Speaking of, the other day I tried to make cauliflower pizza and it was just horrible… haha! Everyone agreed and yet everyone finished each bite graciously showing their appreciation. Oh well.

Anyhow, I am back sharing this very simple recipe that involves a favorite ingredient of ours – potatoes! We aren’t eating a whole lot of GF breads so potatoes have been a nice substitution. Growing up my dad would whip up similar potatoes for breakfast and my girl and I played around with recipes. I think we came up with a family hit as it was the second time I made them and everyone gobbled them up.

Here is what you will need:

  • Small potatoes (fingerlings, golden or red would be ok too)
  • A couple tablespoons of avocado oil or olive oil
  • 1/2 cup of chicken stock
  • 2-3 cloves of garlic. By the way, we use these frozen garlic cubes from Trader Joes and they. are. amazing. Seriously I love them and when you are sautéing garlic they are the easiest thing out there!
  • Salt and pepper to taste
  • Dash of nutmeg (this is my secret ingredient for everything – I’m not even kidding)
  • Tablespoon of DF butter (we have especially been loving Earth Balance – Soy Free) I think my sweet sister in law from the White Barn Farm recommended this to us and we love it!
  • Nutritional yeast (optional)

  • Now wash up the potatoes and peel off the imperfections.
  • Begin sautéing your oil, GF butter and garlic over medium heat in a pan till the garlic is fragrant.

  • Cut and half the potatoes so that they are relatively the same size – they will cook more evenly this way.

  • Throw the cut potatoes into the bubbling oil/GF butter and begin to cook!

  • You will notice a nice brown cast forming on the pan. Your potatoes should be getting brown too.
  • This is a good time to season the potatoes with the salt, pepper and nutmeg.
  • After about 10 minutes the interior base of the pan should look like it is covered and going to be a nightmare to clean 😉 – pour in half of the chicken stock. This will deglaze your pan and all of that yummy brown will begin to lift and incorporate into your dish.
  • You will sauté your potatoes for about 15 minutes or until tender. You can repeat deglazing with remainder of chicken stock if needed.

  • At the very end you can throw on some nutritional yeast which deepens the flavor of the dish and gives the impression of cheese. Have you seen or heard about this stuff?! It is a wonderful seasoning for anyone looking to go gluten free or dairy free. It kinda tastes a bit like parmesan cheese and great for dishes like this or popcorn etc…

And there you have it! All done and delicious/easy!

Paired with some fruit or citrus (I cut my grapefruit the wrong way – but that’s real life and so I still used it because it didn’t change the taste 😉 alongside fresh eggs, this dish is a perfect start to the day.

I envisioned this a great weekend breakfast too. I also saved these leftovers in the fridge and blended them up with some cauliflower for a decadent faux mashed potato (more of that to come later!)

The sun was shining down so beautiful this particular afternoon and I couldn’t resist some more photos…

I hope this encourages any of you who may have to make some nutritional changes and this could easily be adapted with delicious real butter and dairy.

Thanks so much for stopping by all! See you later this afternoon for The Inspiration Gallery!


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  1. These look delicious! Do you think they could be cooked a day ahead, then heated in a a large foil covered pan for a large dinner party? Thx Annie!

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