Growing up, there was a diner down the street from me that I went to almost every weekend with my dad and siblings. My mom often stayed at home for some alone time (hi mom!), and I don’t blame her, we were a handful! Anyway, I always looked forward to a big stack of pancakes, plain white toast, and the BEST home fries/hash browns in the world. Do you see a pattern here? Lots and lots of white carbs!! Carbs make people happy, I swear.
I decided to create my own version of my childhood favorite, so here we are! A lot of breakfast potato recipes call for smoked paprika, but I actually HATE smokey flavored anything! That’s probably an unpopular opinion I know! Anyway, I opted for regular paprika in this recipe, but you are welcome to use smoked instead! The recipe as is has great flavor but you can add cumin, more salt, cayenne pepper, or whatever floats your boat!
Anyway, this recipe is super simple. All you need to do is chop the veggies and the potatoes and add them to a large mixing bowl. Then you’ll toss them with olive oil then add in the salt and seasonings until everything is well incorporated. Next, throw them in a large baking dish, bake at 400 for 25 minutes. You will then increase the temperature to 425 so the potatoes get nice and crispy on the outside but stay soft on the inside.
These Vegan Breakfast Potatoes Are:
- Incredibly easy to make (requiring only 6 ingredients)
- Packed with flavor
- A total crowd pleaser
- Perfect for brunch!
This plant-based recipe takes 5 minutes to prepare | image/Eat With Clarity
- 4 cups chopped red or gold potatoes (about 4 medium potatoes)
- 1/2 large or 1 small yellow onion
- 1/2 red bell pepper
- 2 tbsp extra virgin olive oil
- 1 tsp paprika (can sub for smoked paprika if desired)
- 1 tsp garlic powder
- 1 tsp sea salt
- Optional: 1 tbsp pure maple syrup
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the potatoes, onion, and pepper into bite size pieces and add to a large bowl.
- Toss with the olive oil until everything is well coated.
- Add in the spices and salt and mix until well incorporated.
- Add to a baking dish and bake for 25 minutes. You shouldn’t need to grease the baking dish since the potatoes are all oiled up!
- After 25 minutes, turn up the heat to 425 and bake an additional 10-15 minutes to help brown the potatoes. You’ll know they’re done when they can be easily pierced with a fork.
- Serve with ketchup, additional salt and pepper, salad, or any other brunch eats!
I have tried this recipe with both gold and red potatoes with no problems. I wouldn’t try substituting for other types of potatoes (such as russet), as these tend to be dry.
Feel free to add additional spices such as cumin, or old bay seasoning for additional flavor.
Need more potatoes in your life? We feel you. For something a little different, try this Hasselback recipe, a Swedish way of roasting potatoes. The potatoes are finely sliced, but not all the way, allowing the flavors to soak in and make the potatoes super crispy. The recipe combines them with chilli and garlic, which pair well and help to boost your metabolism.
You can also find Hasselback potatoes in this vegan Swedish food recipe, complete with plant-based meatballs, meat-free gravy, lingonberries, and cucumber.
This recipe was republished with permission from Eat With Clarity.