Start your day with a burst of flavor and nutrition with our Easy Potato Skillet Breakfast Vegan! This delightful dish combines crispy, golden potatoes with vibrant bell peppers and onions, all seasoned to perfection. In just 30 minutes, you can whip up a hearty breakfast that’s not only vegan but also incredibly satisfying. Perfect for busy mornings or a leisurely brunch, this recipe will have you coming back for seconds. Ready to transform your breakfast routine? Let’s dive into this simple yet delicious recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large potatoes, diced
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 2 large potatoes, 1 bell pepper, 1 onion, olive oil, garlic powder, paprika, salt, pepper, and fresh parsley for garnish.
- Wash and peel the potatoes, then dice them into small, even cubes to ensure they cook uniformly.
- Chop the bell pepper and onion into small pieces. Set these vegetables aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1-2 minutes.
- Add the diced potatoes to the skillet. Stir them gently to coat them in the olive oil. Season with salt and pepper to taste.
- Cook the potatoes for about 10-12 minutes, stirring occasionally, until they begin to soften and turn golden brown. You can cover the skillet with a lid to help them cook faster.
- Once the potatoes are partially cooked, add the chopped onion and bell pepper to the skillet. Stir well to combine all the ingredients.
- Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of paprika. Stir again to ensure the spices are evenly distributed throughout the mixture.
- Continue cooking for an additional 8-10 minutes, or until the potatoes are fully cooked and tender, and the bell pepper and onion are soft. Stir occasionally to prevent sticking.
- Once cooked, taste the mixture and adjust the seasoning with more salt and pepper if needed.
- Remove the skillet from heat and transfer the potato mixture to serving plates.
- Garnish with freshly chopped parsley for a pop of color and added flavor before serving.
- Enjoy your Easy Potato Skillet Breakfast Vegan while hot!
Tips
- Uniform Cutting: To ensure even cooking, make sure to dice the potatoes, bell pepper, and onion into similar-sized pieces. This will help everything cook at the same rate.
- Use a Non-Stick Skillet: A non-stick skillet can make cooking and cleanup easier, preventing the potatoes from sticking and burning.
- Adjust the Seasoning: Feel free to customize the spices to your taste! If you love heat, add a pinch of cayenne pepper or some chili flakes for an extra kick.
- Cover for Faster Cooking: If you’re short on time, cover the skillet with a lid while the potatoes are cooking. This will trap heat and steam, helping them cook through more quickly.
- Garnish for Freshness: Don’t skip the fresh parsley! It adds a lovely pop of color and a fresh flavor that brightens up the dish.
- Meal Prep Friendly: This recipe is great for meal prep! You can make a larger batch and store leftovers in the fridge for quick breakfasts throughout the week.
- Serve with Avocado: For an extra creamy touch, serve your skillet breakfast with sliced avocado or a dollop of vegan sour cream.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 50g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
