Little Farm Potatoes and Onions Breakfast

I want to share with you my Little Farm Potatoes and Onions Breakfast recipe.

I’m so bad at taking pictures of my food… so, enjoy this picture of my daughter with a massive pumpkin, instead!

Potatoes and onions? No, this is a Punkin behind a big pumpkin…

We have some acreage, with chickens, horses, and a small garden. Eating off our own land is a huge source of pride for me. But even still surrounded by nature, sometimes I simply forget what I can do with just a couple ingredients.

Let’s make magic with just potatoes and onions, and yes, of course, Real Butter (and… EVOO, and some seasoning)!


The Little Farm Potatoes and Onions Breakfast is such a basic recipe, so its easy to substitute potatoes in favor of zucchini or sweet potato. Also, if you’re trying to stay away from nightshades remember white potatoes are part of the nightshade family, like tomatoes. So, use those good alternatives instead.

Do NOT substitute margarine for real butter. Real butter adds the necessary, and limited amounts of fats your body actually needs. Using real butter is a debate I don’t think we’ll ever settle. Here’s the Pros and Cons from WebMD, if you’re concerned.

What do I think? I use real butter in all of my family’s cooking, and my husband’s health and cholesterol have improved significantly. So, do what’s best for you and your family, but when prepared correctly, don’t be afraid of using real butter.

Why This Weight Loss Website Promotes Cooking with Real Fats

I’m not a licensed nutritionist, or a chemist. However, I like to research both of those things to figure out how to feed myself after gastric bypass. And two pregnancies. My goal is to absorb as much nutrition as possible without gaining weight. I need to know what I’m eating has a purpose.

One of the ways to promote absorbing nutrition after gastric bypass is by cooking foods correctly. A newly surgeried patient will likely not be able to tolerate the skins of a raw cucumber. That same patient could eat the ruffage if cooked, though. It will likely be easier to digest when cooked in butter and extra virgin olive oil.

Butter and EVOO go together so well because the EVOO stabalizes the butter fats and allows them to cook longer without burning.

This helps to process the fibers and proteins in these vegetables for long lasting energy.


We have some onion haters in the house, but as long as the onions are cooked long enough, I don’t tend to hear many complaints. They seem to forget they are there, but if I leave the onions out, I sure hear about how it doesn’t taste as good… One day I hope the kids make the connection there.

Nobody hates potatoes in my house, that’d be silly. They are so yummy…

I also add toast for the bread eaters in the house to fullfill the nutritional carb requirements for those without dietary restrictions. Carbs are good, but in moderation.

Check out this article from WebMD on safe weight loss for overweight kids. Having weight loss surgery MYSELF, raising healthy kids is definitely at the front of my mind.

If you’re worried about having overweight kids or an overweight spouse, make this one a few times for breakfast. You’ll be eating to lose weight all day long!

Eat this for breakfast, and No Excuses Chili for dinner, and you’ll be tapping out, and asking “Are We Really Dieting?”

Little Farm Potatoes and Onions Breakfast

A delicious breakfast using all homegrown ingredients from our little farm.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American, Keto, Low Carb
Servings 4 people


  • Stainless steel pan + lid
  • Spatula
  • 1 small bowl
  • 1 small pot
  • 1 fork


  • 3 tbsp olive oil extra virgin
  • 2 tbsp butter
  • 1 medium onion diced
  • 4 medium Golden Potatoes (or 2 russet or 6 red, pre-washed)
  • 2 tbsp Herbs De Province Seasoning Blend


  • In the stainless steel pan, heat the olive oil and butter together on med-high heat unti the butter foams in the oil.
  • Dice the onion into small pieces while waiting for the butter to foam.
  • Place the onion into the butter, and then dice the clean potatoes, leaving the skin on. While dicing the potatoes, let the onion cook alone in the oil/butter, but stir frequently to prevent burning.
  • Once the onions have softened, add the potatoes and mix.
  • Sprinkle the Herbs De Province seasoning blend over everything, and then mix thoroughly.
  • Put the lid on the pan, and turn down the heat to low-med.
  • Cook the potatoes and onions for 30 minutes on medium-high heat, stirring frequently.
  • Breakfast is ready when the potatoes are soft and the onions are transclucent.
  • Serve with scrambled eggs, and your favorite hot sauce! Yummy!


For most of my life I was overweight. In my 30s, I became morbidly obese, tipping the scales over 330 pounds. After trying and failing at every diet, I decided to get gastric bypass RNY weight loss surgery. Since 2016 I have been living a much healthier life, I hit my weight loss goals, but more importantly, understand weight loss now. I am determined to share what I now know.

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