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.
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.
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.