When mornings are hectic, and I need a quick and easy breakfast, I make a giant batch of vegan breakfast potatoes that I can reheat all week long. Although vegan breakfast potatoes are also a great Sunday brunch meal or a breakfast side, I make and eat this vegan potatoes recipe often.
Vegan breakfast potatoes, although potato-based, are full of a variety of colorful vegetables and flavors. Instead of simply eating potatoes, why not start the day with the whole garden in a bowl?
USE BOTH SWEET AND BAKING POTATOES FOR A SWEET AND SAVORY TASTE
In order to get a sweet, yet savory flavor for my vegan breakfast potato recipe, I chose one large sweet potato and one large baking potato. Also, I leave the skin on both potatoes for the nutrients in the skin, since the skin has more than half of the nutrients and fiber in a potato. And, since I keep the skins on, that means you need to wash and scrub the potatoes well.
First, I cut each potato into one-inch pieces; then, using my vegetable chopper, on the large setting, I cut the potatoes into uniform bite-sized pieces. After cutting both potatoes, I rinse them again in a colander to make sure any extra debris is washed away.
Then, to make the perfect vegan breakfast potatoes, I air-fry the potatoes, together, so the breakfast potatoes are crisp on the outside and soft on the inside.
AIR-FRY OR BAKE YOUR POTATOES TO GET CRISPY VEGAN BREAKFAST POTATOES
If you don’t have an air-frier, no worries; just bake them following the directions provided in the recipe below. Using an air-fryer is simple if you simply shake the potatoes around in the air-frier basket, a few times while they are cooking.
I also like to make sure I leave the potatoes wet from the last rinse in the colander, so the seasoning I chose sticks to the potatoes without using oil. Oil, though recommended in air-frying, isn’t really necessary. So, the less fat the better if you ask me.
The result is the same, oil or no oil, so you choose what you want to do based on your opinion on cooking with oil
WHILE THE POTATOES COOK IN THE AIR-FRIER, PREPARE YOUR OTHER VEGETABLES
My personal goal is to try to get as many veggies in a bowl as possible, for instance, to maximize my veggie intake. Not only is nutrition important, but I like to add the colors of the rainbow, so it looks just as pretty as it tastes.
With that being said, I chose a variety of fresh produce from my farmer’s market to add to my breakfast potatoes. Because different veggies saute at a different rate, and I don’t want them overcooked, I start with the veggies that need to cook longest. Then, I add the more dense veggies at the end to prevent sogginess.
Spinach, for example, needs to be added last and wilted at the end of cooking. Because spinach is mostly water, it must be cooked down and the water absorbed before adding the potatoes.
After the spinach is wilted, the crispy breakfast potatoes are added and gently tossed with the other veggies in the pan. Next, you simply spoon into a bowl and serve.
Since I like it a little spicy, I served my vegan breakfast potatoes with sriracha on the side, as well as some toast and a little jam. Breakfast, for example, is an important meal, so why not start your day off with some vegan breakfast potatoes?
If you enjoy breakfast, as much as I do, feel free to explore these options the next time you are craving a savory breakfast. Breakfast doesn’t have to be boring with these vegan potatoes recipes!
- Skinny Southwestern Tofu Scramble
- Vegan Veggie Benedict with Cashew Hollandaise
- Vegan Kale and Potato Frittata
- Skinny Vegan Cream Cheese
- Carrot Lox and Vegan Cream Cheese Bagel
- Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream