Oil-Free Breakfast Potatoes

Potatoes are a blank canvas, just waiting for seasonings to add flavor, and they’re incredibly satiating.  The recipe calls for roasting the potatoes as an easy way to keep the vegan breakfast potato recipe oil-free.  

When russet or Yukon gold potatoes are cut, they still have some moisture that can be used instead of oil to hold on to seasonings.  The potatoes do not get super crispy in the oven without the oil, but they’re still delicious.  While the potatoes are roasting, cook the rest of the ingredients in a large skillet, then add the seasoned potatoes at the end for a hearty vegan breakfast hash.

The potato recipe doesn’t have to be just for breakfast; enjoy it for lunch, dinner, or simply because potatoes are amazing.  For more vegan meals with potatoes, try vegan stuffed potatoes with nacho cheese and broccoli, vegan hash brown casserole, roasted potato Buddha bowl, or a basic recipe for oil-free oven roasted potatoes.

Recipe features

• Vegan/vegetarian, plant-based, and oil-free!
• Easy to make using simple ingredients!
• Great for breakfast, lunch, or dinner!
• Customize the vegan breakfast potatoes by adding your favorite seasonings!

Ingredient notes and substitutions

The oil-free breakfast potato recipe uses simple ingredients, but please see the recipe card below for a full list and the exact measurements.

Potatoes - Use any kind of potatoes.  I prefer not to peel them, but if you prefer feel free to.  The time needed for them to cook will vary depending on the size of the cubed potatoes.

Bell peppers - Use green, red, yellow, or orange bell peppers for the recipe.  

Mushrooms - We opt for button or cremini mushrooms because they’re easy to find at my local grocery store. However, any mushroom can be used. If your substitution doesn’t release as much liquid as button or cremini mushrooms, you may need to add more water to deglaze the pan. 

Tamari - Tamari or low-sodium soy sauce can be used.

Nutritional yeast - This adds a nutty, savory flavor to the recipe. There’s no good substitution for it, but it can be left out.

Tips

• Use parchment or a silicone mat so the potatoes don’t stick to the cooking tray.  
• Toss the potatoes with the seasonings after being cut.  The leftover moisture from the potatoes will hold on to the seasonings.  
• Place the chopped potatoes in a single layer on a prepared baking tray and don’t crowd them.  Use two trays if necessary.  We want the potatoes to be able to have hot air move around them and for the moisture inside them to evaporate.  If they’re too close, they could steam instead of roast.
• Try to chop the potatoes roughly the same size.
• For oil-free cooking, keep a bowl or squeeze bottle of water nearby to add water to the pan if the onions, bell peppers, or mushrooms start to stick.
• The vegetables will release liquid, but if they’re burning turn down the heat and deglaze the pan with 1-2 tablespoons of water or vegetable broth. 

How to make oil-free breakfast potatoes

1. Preheat the oven to 425°F (220°C).

2. Add the potatoes to a baking tray lined with either parchment paper or a silicone mat.  Toss the cubed potatoes with salt, onion powder, and chili powder.

3. Roast for 25-30 minutes, stirring halfway through.

4. For oil-free cooking, add the diced onion to a large preheated skillet on medium to medium-low and cook, stirring frequently until translucent and brown bits form on the bottom of the pan (but not burnt), lowering the heat if needed so they don’t burn.  Also, if you’re cooking oil-free, add a tablespoon of water at a time if the onions start to stick and deglaze the pan.

5. Add the bell peppers, mushrooms, garlic powder, and crushed red pepper (if using) to the skillet, stirring occasionally.  Cook until they have softened and the mushrooms have released their liquid and started to brown, about 8-12 minutes.  

6. Add the cooked potatoes, tamari, nutritional yeast, and fresh cracked pepper to the mushrooms/bell peppers and stir together. 

7. Taste for seasoning and adjust if needed.

Serving suggestions

Enjoy the potatoes by themselves as a main or enjoy them as a side dish.  Here are a few ideas for serving suggestions.

• With spicy tofu scramble.
• Pair with a fruit salad with lime juice.
• Enjoy them with a dairy-free smoothie.
• In a burrito or as breakfast tacos - serve with avocado and salsa.
• Top the breakfast potatoes with cashew nacho cheese or vegan chipotle dressing.

Storage

The potatoes are best served immediately.  Leftovers can be stored in an airtight container for 4-5 days in the refrigerator.  The potatoes lose their crispy texture once refrigerated.  They can be reheated in the air fryer for a crispier texture.

Frequently asked question

Related recipes

• Vegan Toast Ideas
• Vegan Avocado Toast
• Vegan Hash Brown Casserole
• Spicy Tofu Scramble Tacos

I hope you enjoyed the recipe!  If you did, feel free to rate the recipe and leave a comment