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A dish of Rustic Vegan Breakfast Potatoes with vegan sour cream on the side

Vegan Breakfast Potatoes

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.
Servings 4 - 6
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 5 cups potatoes, diced into small cubes
  • 1 red or green bell pepper, diced
  • 1 small yellow onion, diced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • (optional) pinch of cayenne
  • 1/4 teaspoon salt (add more to taste)
  • (optional) fresh parsley, chopped for garnish

Instructions
 

For BAKING:

  • Preheat your oven to 400°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 - 40 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!