In fourth grade, I was assigned a big project called, "My Favorite Food." Each student had to prepare a fact-filled presentation, which we would share with the rest of our peers. It required poster board and markers--probably a hot glue gun, with supervision, of course.
Choosing the food was easy. I wanted something I really liked to eat, that could be made different ways and would make for an interesting presentation. While other kids in my class chose ice cream or their mom's mac 'n cheese, I chose potatoes.
As a child, I didn't care that they're also perfect fuel for running--back then, the only running I was doing was away from boys with cooties. Nowadays, though, I think about the nutritional benefits every time I make potatoes, which happens to be a lot. For runners, they provide the carbohydrate, potassium and energy that we need to perform at our best. Plus, they're an unprocessed way to fuel up that even works for people who are gluten-free. Boom!
I now spend most of my time running or eating. My slow cooker is my life and potatoes are still my favorite. So I concocted this super easy recipe for breakfast potatoes. You don't even have to peel them!
Try it out this week during your meal prep day or before you head out for a long run. Pair the potatoes with a few eggs for protein, and you have a simple and delicious pre-fuel.
Breakfast Potatoes in the Slow Cooker Recipe
● 3 lbs. red potatoes
● 4 bell peppers
● 1 onion
● Olive Oil
● Salt, pepper, garlic power and salt-free seasoning
Wash and then chop potatoes into 1- to 2-inch pieces.
Chop bell peppers and onions into sqares.
Place them in a big bowl and toss with a tablespoon or two of olive oil. It should be enough to coat the mixture.
Season to taste.
Spray slow cooker with non-stick spray and pour potato mixture in.
Cook on high for two to three hours, stirring occasionally for even cooking.
Check that they're done before turning off the slow cooker.
Add salt and pepper as needed. Enjoy!