Easy Breakfast Potatoes
I love any potatoes any time of day, and this recipe happens to be a favorite! We actually eat them for dinner sometimes too. Yep, they're completely oil-free.
Servings: 4 servings
Calories: 148kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Potatoes- 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.
Oven Method- 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.
Make Ahead- You can make oil-free breakfast potatoes 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.
Storage- 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.
Nutrition
Calories: 148kcal | Carbohydrates: 32g | Protein: 5g | Fiber: 4g | Sugar: 3g