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 other different recipes. This vegan breakfast potatoes recipe is a favorite!
These delicious home-fried potatoes are great for breakfast, lunch, dinner, or any time!
My favorite potato to use for Breakfast Homefries is red. One medium red potato has about one-third of our daily Vitamin C requirement, plus four grams of protein and three grams of fiber.
Leave the skin on, because that is where most of the goodness resides.
Nutrition in Red Potatoes
A medium, red-skinned potato that’s baked measures about 2.25 to 3.25 inches in diameter. If you eat the skin and flesh of the potato, you’ll get 153 calories, 3 grams of protein and less than 1 gram of fat, according the U.S. Department of Agriculture. This makes potatoes a good fit for low-fat diets.
Red potatoes also provide you with a variety of vitamins to maintain your health.
A medium red potato provides 36 percent of the daily value of vitamin C. Your body needs vitamin C to form collagen — an essential connective-tissue protein — to fight infections, to help iron and copper absorption and to maintain healthy bones.
You’ll also get 19 percent of the daily value for vitamin B6, 13 percent for niacin and 12 percent for folate from red potatoes. These B vitamins aid in energy metabolism, cell growth and repair, keeping skin and nerves healthy, and they help prevent certain neural-tube birth defects in babies.–LiveStrong
The trick to getting the perfect texture is to parboil or steam the potatoes before adding to this recipe. Many times, I have leftover baked potatoes from other meals, and this is a terrific way to use those up.
I usually make these on the stove top, but they can also be cooked in the oven. For the oven method, cook on 425 degrees for approximately 45 minutes, turning with a spatula every 15 minutes.
Recipe from Dr. Neal Barnard of Physicians Committee for Responsible Medicine. 0.2 grams of fat and 3.1 grams of protein per serving.
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Plant-Based Breafast Recipes Include:
- 3 red or russet potatoes scrubbed
- 1 onion thinly sliced
- 4 tsp soy sauce
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 5-6 cherry tomatoes cut into quarters (optional)
- 2 green onions sliced (optional)
Cut potatoes into 1/2" cubes and steam until just tender, about 10 minutes. I do this in the microwave. Remove from heat and set aside.
Heat 1/4 cup water in a large non-stick skillet and add onion. Cook, stirring frequently, until the water has evaporated and onion begins to stick to the pan.
Scrape the pan as you add another 1/4 cup water, then cook until onion once again begins to stick. Repeat this process until onion is very brown and sweet. This will take about 15 minutes.
Add potatoes to onion and sprinkle with soy sauce, paprika or chili powder, and black pepper. Cook, turning gently with a spatula, until potatoes are golden brown. Garnish with tomatoes and green onions, if using.