Breakfast Potatoes – Simple Vegan Blog

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Breakfast potatoes, made with 7 ingredients in just 30 minutes. They’re so crispy on the outside, creamy on the inside, and super easy to make.

Side shot of a plate of homemade breakfast potatoes

I could live only on potatoes; I LOVE them! Baked potatoes are my favorite ones, as they’re so crispy and full of flavor. And they are much healthier than the fried ones too!

I’ve been making these breakfast potatoes a lot lately and not only for breakfast but also as a side dish for lunch and dinner. They are great to be served with vegan protein like seitan and you can also bake some veggies at the same time.

Besides, this is a very versatile recipe and you can customize it with your favorite spices and herbs. Feel free to add a little bit of lemon juice, balsamic vinegar, or even any sauce you can think of!

Breakfast potatoes, a simple, delicious, and affordable recipe. To make it you only need 7 ingredients and 30 minutes of your time. It’s a super healthy dish perfect for the whole family!

How to make breakfast potatoes – Step by step

Step-by-step photos of how to make breakfast potatoes
  • Preheat the oven to 400ºF or 200ºC.
  • Add all the ingredients to a large mixing bowl (photo 1) and mix until well combined (photo 2).
  • Place the potatoes onto a lined baking sheet (photo 3) and bake for 20-30 minutes or until soft and golden brown (photo 4).
  • Serve immediately.

Pro tips

  • You don’t need to peel the potatoes if you don’t want to, especially if you use organic potatoes.
  • Feel free to use any kind of potatoes.
  • I recommend you make your own Italian seasoning at home because it’s a simple recipe and more affordable than the store-bought ones.
  • Add any herbs or spices you want. You could also add fresh parsley or any other fresh herb just before serving.
  • I normally use Himalayan pink salt, although you can use any type of salt.
  • You could also replace garlic powder for fresh garlic or onion powder.
  • If you don’t want to use the oven just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
Photo of a plate of breakfast potatoes

What to eat with breakfast potatoes

You can eat these potatoes as part of a vegan brunch consisting of fresh fruit, vegan butter, and homemade jelly toasts, tofu scramble, and natural orange juice or coffee.

On the other hand, you can also serve them with baked veggies and your favorite spices and herbs, or with sauces like vegan mayo, healthy ketchup, barbecue sauce, vegan aioli, and vegan sour cream.

Another option is serving your breakfast potatoes with any vegan meat substitute like seitan or tempeh bacon.

How long will these breakfast potatoes keep?

I recommend you serve and eat these potatoes immediately for a better texture and flavor. However, you can also keep the leftovers in an airtight container in the fridge for 5-7 days.

Can I make breakfast potatoes without oil?

Of course! If you’re oil-free, just omit the oil or use any other liquid instead, like lemon juice, balsamic vinegar, or vegetable stock.

Looking for more potato recipes?

Close-up shot of some breakfast potatoes with dried herbs

Did you make this breakfast potatoes recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of a plate of breakfast potatoes

Breakfast Potatoes

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • 2 1x
  • Breakfast
  • American
  • Vegan

Servings 2 1x

Scale Tap or hover over number to scale servings

Breakfast potatoes, made with 7 ingredients in just 30 minutes. They’re so crispy on the outside, creamy on the inside, and super easy to make.

Ingredients

  • 1 pound potatoes (450 g), peeled if desired and diced
  • 12 tbsp extra virgin olive oil
  • 2 tsp Italian seasoning or any other dried herb
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/8 tsp ground black pepper

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Add all the ingredients to a large mixing bowl and mix until well combined (I prefer to use my hands).
  3. Place the potatoes onto a lined baking sheet and bake for 20-30 minutes or until soft and golden brown (my potatoes were ready in 25 minutes).
  4. Serve immediately with sauces like vegan mayo, healthy ketchup, barbecue sauce, vegan aioli, and vegan sour cream. You could also eat them as part of a vegan brunch with fresh fruit, vegan butter, and homemade jelly toasts, tofu scramble, and natural orange juice or coffee. Another option is serving your breakfast potatoes with any vegan meat substitute like seitan or tempeh bacon.
  5. Keep the leftovers in an airtight container in the fridge for about 5-7 days.

Notes

  • You don’t need to peel the potatoes if you don’t want to, especially if you use organic potatoes.
  • Feel free to use any kind of potatoes.
  • I recommend you make your own Italian seasoning at home because it’s a simple recipe and more affordable than the store-bought ones.
  • Add any herbs or spices you want. You could also add fresh parsley or any other fresh herb just before serving.
  • If you’re oil-free, just omit the oil or use any other liquid instead, like lemon juice, balsamic vinegar, or vegetable stock.
  • I normally use Himalayan pink salt, although you can use any type of salt.
  • You could also replace garlic powder for fresh garlic or onion powder.
  • If you don’t want to use the oven just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
  • Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 219
  • Sugar: 2.8 g
  • Sodium: 595 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 36.2 g
  • Fiber: 5.7 g
  • Protein: 4 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in January of 2019, but was republished with new photos, step by step instructions and tips in July of 2020.



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