Vegan Breakfast Potatoes - Super yummy delicious potatoes for breakfast, lunch, or dinner. These are gluten-free too.
I love these breakfast potatoes. Perfect for adding to the breakfast tacos with some scrambled tofu or serving as a side dish in lunch or dinner. These are too good as a light snack also. Makes a good base for your potato salad as well. You can have it or serve it in many ways.
Potatoes are high in carbs, so if you are on a low-carb diet you should avoid them. Otherwise, they are not so bad or unhealthy to consume. Just make sure to control your portion size. A healthier alternative would be sweet potatoes.
If you are fond of potatoes, try these recipes -
Vegan Breakfast Potatoes
Ingredients
The detailed ingredients are in the recipe card below.
Potatoes - diced
Onion - diced
Garlic - minced - for more garlic flavor, add more garlic powder
Olive oil - or any neutral-tasting oil
Italian Seasonings -or oregano, parsley, basil, garlic powder, pepper
Chili flakes - or paprika
Salt to taste
Black pepper - optional
Any herbs of choice - cilantro or parsley
Feel free to add any seasonings or sauces of choice to make your own vegan breakfast potatoes.
Instructions
Step 1 - Peel the skin or keep it on as a choice. Here I have peeled off the skin of the potatoes. Then dice into small bite-size cubes.
Step 2 - Once you cut the potatoes, rinse them once or twice till the water comes as clear. Then soak the diced potatoes in a bowl of chilled water. Soak for 15 - 20 minutes minimum. After that remove from water when ready to cook.
Step 3 - Heat oil in a skillet. Add minced garlic and saute for 10 - 15 sec till the smell goes off. Then add the potatoes and the seasonings and salt. Toss to mix well. Keep it on high flame for 2 - 4 minutes. Now reduce the heat and cook for 5 - 8 minutes covering with a lid.
Step 4 - Once potatoes are half cooked, add diced potatoes. This will help keep a slight crunch in the onions and they will not be mushy at all. Toss to mix and cover again to cook on low heat till potatoes turn fork-tender and cooked nicely.
To make them a little brown increase the flame to high and cook for 2 minutes, without stirring them. However, this is optional and depends on the doneness you need in the potatoes.
Step 5 - In the end, add finely chopped cilantro or parsley with a dash of lemon juice.
Vegan breakfast potatoes are ready to serve hot.
Tips for the best Vegan breakfast potatoes
1. You may peel off the skin or leave them for a crispier bite. Both will make them tasty.
2. After dice the potatoes, rinse the potatoes in fresh water once or twice to get rid of the starch.
3. After rinsing, place them in a bowl of ice water (chilled water) for 15 - 20 minutes). This will make the potatoes crispier and will stop making them mushy while cooking. This is an important step for nice crisp-tender breakfast potatoes.
4. To give them a brown effect, cook the potatoes on high heat for the last 1 - 2 minutes without stirring (or stirring once) depending on the doneness you want in them. However, this step is optional.
5. Add any seasonings and sauces of choice.
FAQs
Is it good to have potatoes for breakfast?
Potatoes are rich in carbs and hence it has a bad reputation. But there are tons of other health benefits potatoes have. We must include it in our diet. This is rich in fiber, vitamins, and many essential micronutrients.
It helps in preventing many serious illnesses like osteoporosis, cancer, digestive irregularity, and heart attack by maintaining healthy blood pressure. It helps in muscle movement, mood, learning, and memory, etc. It's good to add potatoes to breakfast even since it will give a boost to the energy level in the morning.
Why are my breakfast potatoes mushy?
While cooking breakfast potatoes, they may turn mushy if too much starch, too much moisture, and overcooked. Try to avoid water while cooking potatoes. Don't worry few drops of water vapor from the lid will not cause the potatoes too mushy. Excess starch makes them starchy too. To avoid this, soak the potatoes in cold water for 15 - 20 minutes.
Vegan Breakfast Potatoes
Equipment
Ingredients
- ½ lb potatoes
- 1 red onion cut into cubes
- 4 garlic cloves minced
- 2 tsp Italian Seasonings
- 1 tsp red pepper flakes or cayenne pepper
- salt & pepper to taste
- finely choppes cilantro leaves
Instructions
- Peel the skin or keep it on as a choice. Here I have peeled off the skin of the potatoes. Then dice into small bite-size cubes.
- Once you cut the potatoes, rinse them once or twice till the water comes as clear.
- Then soak the diced potatoes in a bowl of chilled water.
- Soak for 15 - 20 minutes minimum. After that remove from water when ready to cook.
- Heat oil in a skillet. Add minced garlic and saute for 10 - 15 sec till the pungent smell goes off.
- Then add the potatoes and the seasonings and salt. Toss to mix well.
- Keep it on high flame for 2 - 4 minutes. Now reduce the heat and cook for 5 - 8 minutes covering with a lid.
- Once potatoes are half cooked, add diced potatoes. This will help keep a slight crunch in the onions and they will not be mushy at all.
- Toss to mix and cover again to cook on low heat till potatoes turn fork-tender and cooked nicely.
- In the end, add finely chopped cilantro or parsley with a dash of lemon juice.
Notes
Nutrition
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