Easy Oil-free Breakfast Potatoes
These oil-free breakfast potatoes are a fantastic start to your day because they’re crispy, flavorful, and guilt-free, offering a healthier twist on a classic favorite. Packed with spices and cooked to perfection, they provide a satisfying and nutritious boost to your morning routine!
These oil-free breakfast potatoes are so irresistibly delicious that my family sometimes enjoys them for dinner! They’re the perfect side dish for any meal, pairing wonderfully with everything from hearty tofu scrambles to veggie black bean burgers.
We have a lot of potato recipes on this website like these air-fryer baked potatoes, my homemade oil-free potato chips, our waffle iron hash browns, and this brunch-friendly hash brown vegan casserole.
Ingredients you will need
- Potatoes- I like to use Russett potatoes but Yukon Gold and red potatoes are also good options.
- Onions- When cooked, onions become slightly sweet and caramelized, adding depth and a subtle crunch that perfectly complements the soft, tender potatoes.
- Bell peppers- They provide a subtle sweetness and a bit of crunch, which enhances the texture and taste of the dish.
- Seasonings- I like to use a splash of soy sauce, garlic powder, onion powder, and chili powder.
Reasons you will love these potatoes
- Perfectly Crispy Without the Oil: These oil-free breakfast potatoes achieve a deliciously crispy texture without any added oil, making them a healthier option that still delivers on crunch and flavor.
- Versatile and Pair Well with Anything: These breakfast potatoes are incredibly versatile and pair beautifully with a variety of dishes, from banana oat dairy-free pancakes to a whole array of veggie burgers, making them a great addition to any meal.
- Family-Friendly and Delicious: Packed with flavor and free from oil, these potatoes are a hit with both kids and adults, making them a family favorite that you can feel good about serving anytime.
How to make oil-free breakfast potatoes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #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.
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.
STEP #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.
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.
STEP #3: While the potatoes are steaming, go ahead and dice the onions.
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.
Heat the pan 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.
STEP #4: 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.
This recipe was adapted from the Physicians Committee for Responsible Medicine.
*Originally published May 2015
Frequently Asked Questions
Yes, you can use any type of potato, but varieties like Yukon Gold, red potatoes, and Russets work particularly well. Yukon Gold and red potatoes have a creamy texture and hold their shape, while Russets become fluffy inside and crispy on the outside when roasted.
Yes. I usually make these on the stovetop, but they can also be cooked in the oven. For the oven method, cook at 425°F for approximately 45 minutes, turning with a spatula every 15 minutes.
Yes, you can make them ahead of time, though I prefer them freshly cooked. Cook them as usual, then let them cool before storing them in an airtight container in the refrigerator.
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, in an air fryer, or on the stovetop to restore their crispiness before serving.
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Easy Breakfast Potatoes
Ingredients
- 5 cups Russets or other potatoes scrubbed and diced into 1/2" cubes
- 1/2 cup onion thinly sliced
- 1/2 cup red bell pepper diced
- 2 tablespoons soy sauce
- 1/4 cup veggie broth or water
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- pinch of red pepper flakes for spice (optional)
- 1/4 teaspoon salt or to taste
Instructions
- 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.
- 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.
- 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.
- Set the 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 3-4 minutes.
- Add the potato chunks, onion, bell pepper, and spices to the pan with the onions. Place 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. Add more veggie broth a tablespoon at a time as needed to prevent sticking. This should take about 15 minutes.
Video
Notes
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Thank you!
I love your recipes!
If I prefer to bake these do I still cook onions until browed and add too potatoes in casserole dish or put them in raw?
I would brown the onions first before baking to get that sweet caramelized flavor. Baking is a great idea too!
I don’t have any non-stick pans. Is it better to use a nonstick pan and which one do you recommend? Or will it still work with stainless steel?
You should be able to make these in a stainless steel pan if you use veggie broth and watch closely to keep from sticking. The non-stick pan I use and love is this one linked with my Amazon Affiliate link. https://amzn.to/2UEOdvl
How can I choose the serving size ? I don’t see such option…
Right above the ingredient list, the recipe shows the number of servings in blue. Hover the mouse over the blue number, and a sliding scale will pop up. Slide the scale to the number of servings you would like, and it will change the ingredient amounts for you.
what is the round thing next to the potatoes
It is a cinnamon raisin flax and millet bagel from Sami’s Bakery. They are terrific! http://samisbakery.com/product/millet-and-flax-cinnamon-bagel/
This is the first website I’ve seen that lets you pick the serving size and then adjusts the measurements accordingly. I LOVE THAT!!
Anne, I think it’s pretty cool too. Glad it’s useful for you! 🙂