Name: Easy Roasted Breakfast Potatoes (Vegan)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 potatoes, Yukon good or russet, (Peeled and cubed to a 1/4 inch); 1/2 onion (finely chopped); 3 cloves garlic (finely chopped); 1 cup bell pepper (5.26 oz, finely chopped, red or green or both); 1/2 tsp salt; 1/2 tsp thyme; 1/2 tsp rosemary; 1/4 tsp cayenne; 1 dash black pepper; 2 tsp oil

easy vegan baked Breakfast Potatoes in a white baking dish

Is there anything better than a hearty breakfast on a lazy Sunday morning? No, I don’t think there is. My perfect savory breakfast MUST include a mountain on crispy baked breakfast potatoes. On their own, with tofu scramble, or as a filling for my Vegan Omelets.

My go-to breakfast potato recipe is as simple as it is delicious! Chopped potatoes roasted in the oven with finely diced red and green bell peppers and onion, until they’re perfectly crispy on the outside and soft and pillowy on the inside. They make the best vegan side to all your favorite breakfast items.

These breakfast potatoes have a nice Mediterranean touch from all the delicious dried herbs in there. The addition of onion, garlic and bell peppers adds some color and a touch of sweetness you will love! These will definitely make an appearance at our breakfast table again and let me tell you a secret: We love breakfast potatoes for dinner too! They’re that good.

Potatoes – I use Yukon or Russet for this recipe because of how well they hold their shape but red potatoes would also work. Buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.
Red and green bell pepper for some color and sweetness.
Onions and garlic. Fresh onions are a must in my opinion. If you’re in a hurry, you can use garlic powder instead of fresh garlic.
Dried rosemary and thyme add a nice Mediterranean touch.
A pinch of cayenne pepper adds a little BADA-BING without making these too spicy.

overhead shot of a breakfast omelet filled with vegan baked Breakfast Potatoes

Tips and variations:

I like to serve these baked breakfast potatoes with omelets or hot with some ketchup but you can spice them up with your favorite hot sauce or homemade salsa.
It’s important to toss the potatoes with some oil to allow for the seasoning to stick to your taters and for crispy result
for Oilfree: use aquafaba and also toss the potatoes in a bit of flour
If you don’t want to use fresh garlic, you could use garlic powder.
Feel free to add some chopped parsnips, sweet potatoes, fennel, beets, shallots, or carrots to this.
You can use smoked paprika instead of cayenne pepper for a milder, sweeter taste.