Start your day the right way, look no further than the potato

posted in: Articles, Recipe
Share this:

Recipe inspired by

There’s no better time to hero our humble spud.

Spudtastic Reasons for #spudlove:

  • Fibre rich
  • High in potassium
  • Bursting with Vitamin C
  • Full of antioxidants
  • Easily digested
  • Satiating – leaves you feeling fuller, for longer, which helps with weightloss appetite curbing
  • Rich in minerals
  • Naturally healthy

Potatoes are more energy-packed than any other popular vegetable and a medium-sized potato with the skin has even more potassium than a medium-sized banana. Fuel your performance with this recipe for Chimichurri Potato Breakfast Tacos!

These versatile tacos are easy to prepare and they provide the balanced nutrition and great taste that athletes crave after grueling workouts. They’re also easy to prep ahead and assemble quickly if needed.

Potato Breakfast Tacos 

450g potatoes 
salt & pepper to taste 
4 large eggs 
8 corn tortillas 6″ size 
1 1/2 cup fresh spinach 
25g goat cheese crumbled

Basic Chimichurri Sauce 

1/3 cup olive oil 
2 Tbsp. Red wine vinegar 
1/2 cup Fresh parsley packed 
3 Tbsp. fresh oregano 
4 cloves garlic 
2 Tbsp. Red onion finely minced 
1 tsp. red chilli flakes 
1/4 tsp. coarse sea salt 


Preheat the oven to 200 deg C.

While oven is heating, wash and dry potatoes, then chop into 1/4″ cubes. Spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.

Roast potatoes for 10-12 minutes, then flip. Allow to roast another 10-12 minutes until the potatoes are browned and crispy. If desired, switch oven settings to grill for the last 3-4 minutes of roasting.

Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.

To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce.

Yum! Serve immediately.