Get the Recipe: Easy Skillet Breakfast Potatoes (Vegan)
These easy skillet breakfast potatoes are crispy, buttery and the perfect comfort food to serve for breakfast or brunch! Served with grated cheese and fresh herbs, this recipe is guaranteed deliciousness. They're also vegan and made with just simple ingredients.
Ingredients
- 1 1/2 lbs potatoes, (around 5 medium potatoes)
- 3 tbsp vegan butter , melted
- 1 tsp paprika
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup vegan cheese, grated
- 1/3 cup cilantro , chopped
Equipment
- Small mixing bowl
- Conventional oven
- Small mixing bowl
- Large mixing bowl
- 12 inch skillet
Instructions
- Prepare the potatoes. You can peel them if you want, then chop them into bite-sized pieces.1 1/2 lbs potatoes
- Preheat the oven to 180 degrees C/350 F.
- Stir together vegan butter, paprika, and garlic. Transfer the potato chunks to a large mixing bowl, and pour the mixture over them, stirring thoroughly.3 tbsp vegan butter, 1 tsp paprika, 3 cloves garlic
- Season generously with salt and pepper, then transfer the potatoes to a large skillet, making sure not to overcrowd. Bake for 35-40 minutes, until crispy and golden.1/2 tsp salt, 1/2 tsp black pepper
- Sprinkle with the vegan cheese and cilantro, and serve!1/3 cup vegan cheese, 1/3 cup cilantro
Notes
You can store these skillet potatoes in the fridge for 2-3 days in an airtight container, reheating in the microwave when ready to serve.
Calories: 216kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 484mg, Potassium: 808mg, Fiber: 4g, Sugar: 2g, Vitamin A: 751IU, Vitamin C: 16mg, Calcium: 31mg, Iron: 2mg