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!
We love breakfast potatoes because they’re…
- Great any time of the day
- Full of phytonutrients and antioxidants
These delicious home-fried potatoes are great for breakfast, lunch, dinner, or any time!
Making breakfast potatoes
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 stovetop, 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.
Potatoes are a great way to start the day
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.
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RECIPE CARD BELOW
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
Recipe from Dr. Neal Barnard of Physicians Committee for Responsible Medicine.
Other great plant-based breakfast recipes
You might consider adding a little Smoked Tempeh Bacon for an even heartier meal to start the day!
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
- 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.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 148Total Fat: 0gCarbohydrates: 32gFiber: 4gSugar: 3gProtein: 5g