It seemed that the only way we could spend time together without interruption was to share a meal early in the morning before anyone else got up. Breakfast was our favorite meal (and it still is).
John is not a morning person. But I can still get him up with these crispy 3 step breakfast potatoes, which are also vegan and gluten-free.
That’s it! This recipe will take you about 20 minutes in the microwave! Even if you like to use the oven, this recipe is ready in less than 45 minutes. What’s more? You only need five ingredients and one skillet. Hello, easy breakfast.
This method is a re-invention of my mother’s. I called her one evening to ask her how she makes her crispy breakfast potatoes because I wanted John to be impressed with my cooking abilities (side note: It totally worked). She walked me through the steps, and I have tweaked and adapted it since.
This method is a re-invention of my mother’s. I called her one evening to ask her how she makes her crispy breakfast potatoes because I wanted John to be impressed with my cooking abilities (side note: It totally worked). She walked me through the steps, and I have tweaked and adapted it since.
Ingredients
- 1 pound of red potatoes (rubbed clean, dried and steamed)
- 3-4 tablespoons vegan Butter (or extra virgin olive oil).
- 1 tsp of sea salt
- 1 tsp Garlic powder
- 1/2 tsp ground black pepper
Instructions
- Heat a skillet on medium heat or an electric pan to 350 degrees F.
- You can “bake” potatoes in the microwave for 4-6 total minutes (flipping them once halfway through) until they are soft to the touch. You can also bake the potatoes in a 400° F (204° C) oven directly on a rack for 20-35 mins, depending on size.
- Slice cooked potatoes into bite-size pieces (I quarter mine) and add vegan Butter to the skillet one tablespoon at a time. Add enough vegan Butter to cover all your potatoes.
- TIP: Place the potatoes one at a time in the skillet directly in the melted Butter. Make sure both the cut side and the Butter are in contact. This will allow the potatoes to cook in the skillet. This will make certain all sides are crispy brown.
- Spray the potatoes with olive or avocado oil (optional). Then sprinkle half the seasonings on top. Spraying the potatoes with oil will help the seasonings adhere to the skin.
- Use a spatula or fork to flip the potato to brown it evenly after about 4 minutes.
- After 3-4 more minutes, flip them over (skin-side down) and sprinkle with the remaining garlic powder, salt and pepper. Continue to cook for 2-4 more minutes, until golden brown and crispy on all sides.
- Serve with Whiskey barbecue ketchup. These potatoes are great with our Vegan Omelette and Southwest Tofu Scramble.
