Kickstart your morning with Vegan Breakfast Potatoes that are delicious and have a rustic charm. It’s a breakfast that’s both healthy and easy to make! Our vegan breakfast potatoes are a must-try, combining the heartiness of russet potatoes with the vibrant flavors of bell peppers, onions and seasonings. These breakfast potatoes will quickly become a favorite, and can be served for casual family breakfasts or a special brunch.
Choose your favorite style of cooking with our how to make vegan breakfast potatoes. Try the healthy oven-baked breakfast potatoes or the quick skillet recipe for breakfast potatoes. They are both listed in the instructions of the recipe below. Regardless of what you choose you’ll enjoy potatoes that are crispy on the outside and tender on the inside. They are perfect on their own, or you can pair them with your favorite vegan breakfast ideas, and you’ll have a meal that’s sure to impress even the pickiest eaters.
What you’ll love about this recipe:
- Quick and easy to prepare.
- Budget-friendly. Simple everyday ingredients.
- Rustic charm for breakfast or brunch (or even dinner).
- Family-friendly and crowd-pleaser.
- Gluten-free and vegan
Frequently Asked Questions
Can I use other types of potatoes?
Yes, you can use any type of potato, such as Yukon gold or red potatoes. Just note that cooking times may vary slightly.
Can I make these potatoes ahead of time?
Absolutely! You can prepare the potatoes and refrigerate them for up to 3 days. Reheat in the oven or a skillet to maintain their crispiness.
Can I add other vegetables to this recipe?
Definitely! Feel free to add vegetables like zucchini, mushrooms, or spinach for added variety and nutrients.
How do I ensure the potatoes get crispy?
Make sure the potatoes are spread out in a single layer on the baking sheet and are not overcrowded if using a frying pan. Toss them halfway through baking to ensure even cooking.
Can I make this recipe oil-free?
Yes, you can omit the oil and use a bit of vegetable broth or water to coat the potatoes and vegetables before baking or frying. They may not be as crispy but will still be delicious.
Can I use frozen potatoes?
Yes, you can use frozen diced potatoes. Just be sure to thaw and pat them dry before cooking to prevent excess moisture.
What spices can I use if I don’t have smoked paprika or cumin?
You can use other spices like regular paprika, chili powder, garlic powder, or even Italian seasoning for a different flavor profile.
Can I cook these potatoes in an air fryer?
Yes, you can cook them in an air fryer. Set the air fryer to 400°F (200°C) and cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking.
Are these potatoes suitable for a low-carb diet?
Potatoes are naturally high in carbohydrates, so they may not be suitable for a strict low-carb diet. However, they are a great source of complex carbs and nutrients for a balanced diet.
Can I use sweet potatoes instead?
Yes, sweet potatoes can be used for a different flavor and added nutrition. Keep in mind that they might cook slightly faster than regular potatoes.
How do I prevent the potatoes from sticking to the baking sheet?
Using parchment paper or a silicone baking mat can prevent sticking. Additionally, tossing the potatoes with a bit of oil helps.
Can I add herbs to this recipe?
Absolutely! Fresh or dried herbs like rosemary, thyme, or parsley can add extra flavor. Add them during the last few minutes of baking to prevent burning.
How can I make these potatoes spicy?
To add some heat, include spices like cayenne pepper, red pepper flakes, or diced jalapeños in the recipe.
What can I use instead of olive oil?
You can use any cooking oil you prefer, such as avocado oil, coconut oil, or even melted vegan butter.
How do I know when the potatoes are done?
The potatoes are done when they are golden brown and crispy on the outside and tender on the inside. You can test by piercing a piece with a fork.
Can I serve these potatoes cold?
These potatoes are best served warm. However, these potatoes can be served cold, making them a great addition to salads, wraps or tacos, or as a quick snack straight from the fridge.
Cooking Tips:
For Baking
- Rinse and dry potatoes: Remove excess starch for extra crispiness.
- Cut uniformly: Ensure even cooking by dicing potatoes to the same size.
- Single layer: Spread potatoes in a single layer on the baking sheet.
- Preheat oven: Ensure the oven is fully preheated to 425°F (220°C) for best results.
- Toss halfway: Stir or flip potatoes halfway through cooking for even browning.
- Use parchment paper: Prevent sticking and make cleanup easier.
- Season generously: Use plenty of spices to enhance flavor.
- Avoid overcrowding: Give potatoes space to crisp up properly.
- Fresh herbs: Add fresh herbs after baking to maintain their vibrant flavor.
- Monitor closely: Keep an eye on the potatoes in the final minutes to avoid overcooking.
- Cool briefly: Let potatoes cool for a few minutes before serving for best texture.
For Frying
- Dry thoroughly: Pat potatoes dry to prevent oil splatter.
- Uniform size: Cut potatoes into equal-sized pieces for even frying.
- Preheat oil: Heat oil to 350°F (175°C) for optimal frying.
- Use a heavy skillet: A cast-iron skillet retains heat well and ensures even cooking.
- Avoid overcrowding: Fry in batches to maintain oil temperature and achieve crispiness.
- Stir occasionally: Move potatoes around the pan to cook evenly.
- Drain excess oil: Use a slotted spoon to transfer potatoes to a paper towel-lined plate.
- Season immediately: Sprinkle with salt and spices right after frying for best flavor absorption.
- Maintain oil temperature: Monitor and adjust heat to keep oil consistently hot.
- Check for doneness: Potatoes are done when golden brown and crispy.
- Use a splatter guard: Minimize oil splatter and keep the stovetop clean.
- Cool slightly: Let potatoes rest for a minute before serving to maintain crispiness.
- Add aromatics: Add minced garlic, herbs, or spices during the last minute of frying for enhanced flavor.
Serve with:
- Tofu scramble
- Avocado toast
- Vegan sausage
- Fresh fruit salad
- Sautéed greens
- Vegan sour cream or tofu sour cream
- Salsa
- Hummus and pita bread
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Make-ahead and Storage Tips:
- Cool completely: Let potatoes cool before storing.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: For longer storage, freeze in a single layer, then transfer to a bag.
- Reheat: Use the oven or air fryer to maintain crispiness.
- Avoid microwaving: Microwaving can make them soggy.
More Breakfast and Brunch Ideas
Vegan Breakfast Potatoes
Ingredients
- 4 large russet potatoes, diced into small cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- ¼ teaspoon salt (add more to taste)
- black pepper to taste
- fresh parsley, chopped for garnish (optional)
Instructions
For BAKING:
- Preheat your oven to 425°F (220°C).
- Rinse the diced potatoes in cold water to remove excess starch. Drain and pat them dry with a kitchen towel.
- In a large bowl, combine the diced potatoes, red and green bell peppers, and diced onion. Add the minced garlic, olive oil, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Toss everything together until the vegetables are well-coated with the oil and spices.
- Spread the potato mixture in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for 30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
- Remove from the oven and let the potatoes cool for a few minutes. Garnish with fresh chopped parsley.
For FRYING
- Rinse the diced potatoes in cold water to remove excess starch. Drain and pat them dry with a kitchen towel.
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook until they become translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the skillet, spreading them out in a single layer. Cook for about 10-15 minutes, stirring occasionally, until the potatoes start to turn golden brown and crispy.
- Add the diced red and green bell peppers to the skillet. Sprinkle the smoked paprika, ground cumin, dried thyme, salt, and black pepper over the mixture. Stir well to coat the potatoes and peppers evenly with the spices.
- Continue to cook for another 10-12 minutes, stirring occasionally, until the potatoes are tender and the peppers are cooked through.
- Remove from heat and garnish with fresh chopped parsley. Serve hot and enjoy!
