Easy Breakfast Potatoes

These easy Breakfast Potatoes make a savory and hearty breakfast that the entire family will enjoy and even be begging for more!

I love potatoes–any kind of potatoes and any time of day! Baked potatoes, homemade potato chips, hash browns, hash brown casserole, and so many others. This breakfast potato recipe happens to be a favorite!

We love breakfast potatoes because they’re…

• Flavorful
• Filling
• Hearty
• Great any time of the day
• Full of phytonutrients and antioxidants
• Delicious

These delicious home-fried potatoes are great for breakfast, lunch, dinner, or any time!

How to make potatoes for breakfast

This is such an easy recipe, and I have a few tips to share with you to make it even better.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Preparing the potatoes

Begin by dicing the potatoes into 1/2″ cubes. The thicker the slices, the longer it will take to cook, so I like to keep them smaller in size.

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

The trick to getting the perfect texture with this recipe is to parboil or steam the potatoes before adding them to the frying pan. Many times, I have leftover baked potatoes from other meals, and this is a terrific way to use those up.

To steam the potato chunks, I like to do it in a microwave in a steamer basket. It takes about 5-6 minutes on high in the microwave.

While the potatoes are steaming, go ahead and dice the onions.

Now, it’s time to heat up a nonstick pan to get ready to sautee the onions. It’s important to use a nonstick pan because we won’t be using any oil. In this short video, I show how easy it is to saute without oil.

I set my pan to medium-high and toss the diced onions in the dry pan. Let the onions begin to brown, but don’t leave the pan for more than a minute or two.

When they start to turn brown, use a heat-resistant spatula to stir them around a bit and watch them closely. Add about 2-tablespoons of veggie broth or water and allow them to continue to brown up.

Scrape the pan as you add a little more veggie broth at a time. Repeat this process until the onion is very brown and sweet. This will take about 10 minutes.

Now, add the potato chunks and spices to the pan with the onions. If you would like to add some diced tomato or red bell pepper, they make great additions as well.

I put a lid on my pan while it’s cooking to help get the potatoes nice and tender. Cook, turning gently with a spatula until the potatoes are golden brown.

Recipe adapted from of Physicians Committee for Responsible Medicine.

*Originally published May 2015

Your Questions Answered:

• Q: Can I cook these in the oven? I usually make these on the stovetop, but they can also be cooked in the oven. For the oven method, cook on 425°F for approximately 45 minutes, turning with a spatula every 15 minutes.
• Q: Are breakfast potatoes vegan? Yes, they are completely vegan since no animal products are used.
• Q: Are potatoes for breakfast healthy? Absolutely! Potatoes are loaded with fiber and a variety of B vitamins, including thiamine, niacin, riboflavin, folate, and B-6. They are also very low in fat.
• Q: What can I serve with breakfast potatoes? I love to serve mine with toast, grits, vegan sausage, or smoked tempeh bacon.
• Q: Can I make this in my oven or air fryer? You might want to try making my Crispy Roasted Potatoes that can be made in either one.

The sausage in the photo above is a vegan sausage that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

Other breakfast potato recipes

• Vegan Hash Brown Casserole
• Sweet Potato Muffins
• Waffle Potato
• Waffle Iron Hash Browns

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Continue to Content

Easy Breakfast Potatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These easy breakfast potatoes make a savory and hearty breakfast that the entire family will enjoy and be begging for more!

Print

Ingredients

• 3 red or russet potatoes, scrubbed
• 1 onion, thinly sliced
• 4 teaspoons soy sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 5-6 cherry tomatoes, cut into quarters (optional)
• 2 green onions, sliced (optional)
• pinch of red pepper flakes for spice (optional)

Instructions

1. Begin by dicing the potatoes into 1/2″ cubes. The thicker the slices, the longer it will take to cook, so I like to keep them smaller in size.
2. The trick to getting the perfect texture with this recipe is to parboil or steam the potatoes before adding them to the frying pan. Many times, I have leftover baked potatoes from other meals, and this is a terrific way to use those up.
3. To steam the potato chunks, I like to do it in a microwave in a steamer basket. It takes about 5-6 minutes on high in the microwave.
4. While the potatoes are steaming, go ahead and dice the onions.
5. Now, it’s time to heat up a nonstick pan to get ready to sautee the onions. It’s important to use a nonstick pan because we won’t be using any oil.
6. I set my pan to medium-high and toss the diced onions in the dry pan. Let the onions begin to brown, but don’t leave the pan for more than a minute or two.
7. When they start to turn brown, use a heat-resistant spatula to stir them around a bit and watch them closely. Add about 2-tablespoons of veggie broth or water and allow them to continue to brown up.
8. Scrape the pan as you add a little more veggie broth at a time. Repeat this process until the onion is very brown and sweet. This will take about 10 minutes.
9. Now, add the potato chunks and spices to the pan with the onions. If you would like to add some diced tomato or red bell pepper, they make great additions. I put a lid on my pan while it’s cooking to help get the potatoes nice and tender. Cook, turning gently with a spatula until the potatoes are golden brown.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Dark Chili Powder, 7.5 oz
• 
  12" Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 148Total Fat: 0gCarbohydrates: 32gFiber: 4gSugar: 3gProtein: 5g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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