Easy and delicious, these roasted breakfast potatoes are the perfect recipe for your weekend morning brunch! They’re vegan, gluten free and require just a few simple ingredients and are ready in 30 minutes!
It’s been a hot minute since I’ve had a good brunch. Fluffy chocolate chip pancakes, waffles, roasted breakfast potatoes, banana muffins… I’m making myself hungry just thinking about it.
I’m usually a sweet breakfast kind of person (smoothies, chia pudding etc.) but often reach for something more savory after a night of too much drinking lol. And seriously, these potatoes ALWAYS do the trick.
They’re the perfect addition to your next brunch and require just a few simple ingredients you probably already have on hand!
- Potatoes: You can use either yukon gold or red potatoes. I do not recommend using russet potatoes as these tend to be more dry, but if that is all you have, it’ll work!
- Red Bell Pepper: Any color bell pepper will work, but my personal favorite is red and yields the best flavor when roasted.
- Yellow onion: Can also be subbed for a white or red onion, but I like the flavor of yellow onion.
- Olive oil: To make sure nothing sticks to the pan and to ensure the spices do stick to the potatoes.
- Fresh Garlic AND garlic powder: Using both fresh garlic and garlic powder yields a perfect flavor.
- Old Bay Seasoning and paprika: For lots of savory flavor.
- Salt & pepper: Again, for flavor! What are potatoes without salt?!
To make these vegan breakfast potatoes, first chop the peppers, onion and the potatoes and add them to a large mixing bowl. Then you’ll toss them with olive oil and the minced garlic. Finally, add in the salt, pepper and all seasonings and mix until everything is well coated.
Next, throw them in a large baking dish, bake at 400 degrees Fahrenheit for 30 minutes. You will then increase the temperature to 425 for about 15 extra minutes so the potatoes get nice and crispy on the outside but stay soft on the inside.
You’ll know the potatoes are done when they have a nice golden color on the outside and they can be easily stabbed with a fork.
Can you reheat these potatoes? Yes! This vegan breakfast hash reheat really well in either the microwave or the oven. If heating in the oven, preheat the oven to about 200 degrees Fahrenheit, which will be just hot enough to warm them up but not burn the potatoes.
Do they keep? Once prepared, these potatoes will keep in the fridge for 5 days. Keep them in an air tight container for best results.
What should I serve them with? Honestly, whatever you like! I like to have them with scrambled eggs, maybe a little salad, berries, etc. You can also add some vegan or regular sausage right into the mix or serve it on the side for a little extra protein. I also like adding a can of black beans (drained and rinsed) into the potatoes before roasting as well!
Can I add fresh herbs? Of course! These potatoes are very customizable, so feel free to add any additional spices or herbs of your choice. Fresh rosemary, hot sauce, cayenne pepper are all delicious! This recipe as written is not all that spicy, so feel free to adjust according to your spice tolerance, mine is very low!
Need more recipes? Try these!
- Almond Flour Waffles
- Caramelized Banana Oatmeal
- Vegan Buckwheat Pancakes
- Basic Green Smoothie
- Blueberry Overnight Oats
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Vegan Roasted Breakfast Potatoes
by: claire cary
- 5 cups chopped red or yukon gold potatoes about 4-5 medium potatoes
- 1 yellow onion
- 2 tsp minced garlic about 4 cloves
- 1 red bell pepper
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- ¾ tsp old bay seasoning
- Black pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the potatoes, onion, and pepper into small pieces and add to a large bowl. I like to chop the potatoes fairly small so they cook faster 🙂
- Toss with the olive oil and minced garlic until everything is well coated.
- Add in the spices, salt and black pepper and mix until well incorporated.
- Add to a baking dish or cast iron skillet and bake for 30 minutes. You shouldn't need to grease the baking dish since the potatoes are all oiled up!
- After 30 minutes, turn up the heat to 425 Fahrenheit and bake an additional 15-20 minutes to help brown the potatoes and ensure the center is fully cooked and soft. You'll know they're done when they can be easily pierced with a fork. If you notice the tops browning too much before the center is fully cooked, cover with foil. Bake time will vary depending on exactly how big/small you chopped the potatoes, so keep an eye on them!
- Serve with ketchup, additional salt and pepper, salad, or any other brunch eats!
This looks great! What is the green garnish in the photo? I didn’t see any green ingredient in the recipe. Is it cilantro or parsley?
Claire Cary says
Marjorie LOHR says
Can I prepare potatoes the night before and bake them next morning without the potatoes turning brown.
Claire Cary says
That should be totally fine! You can also cook them completely the night before and then just reheat them in the morning in the oven!
Very good! Loved it! We topped ours with avocado, spinach, and tomatoes! Thanks for sharing!
Claire Cary says
YUM! Avocado is SO good with these! Glad you liked it 🙂
Sarah | Well and Full says
These potatoes look FAB 🙂 I especially love the way you styled the plate with the potatoes + salad! So pretty!
Claire Cary says
Thanks Sarah! They taste even better than they look! 🙂