When John and I started seeing each other, we did a lot of breakfast dates.
We both had roommates and it seemed the only way to spend uninterrupted time together was to get up early and share a meal before everyone else woke up. Lucky for us, breakfast was kind of our thing (and still is).
Even though John’s not a huge morning person, I can always lure him out of bed with these perfect, crispy 3-step breakfast potatoes that just happen to be vegan and gluten free.
Three steps, you ask? That sounds complicated. However, it is not.
That’s it! If you have a microwave, this recipe takes about 20 minutes from start to finish! But even if you prefer the oven, these beauties will be ready to devour in 45 minutes or less. What’s more? They only require 5 ingredients and 1 skillet. Hello easy breakfast.
I believe I got this original method from my mother. I remember calling her one evening asking her how she made her crispy breakfast potatoes because I wanted to impress John with my cooking skills (side note: it totally worked). She explained it step by step and I’ve tweaked the process and made it my own since.
The only bad part? I prefer these to every other breakfast potato out there. Sorry restaurants, you simply don’t hold a flame to these crispy gems.
What does one eat with breakfast potatoes? I’m glad you asked.
These really are so versatile and easy to make, I end up cooking up a batch most mornings. It just isn’t breakfast in our house without a batch of these beauties.
Simple, 3-step vegan breakfast potatoes with the crispiest brown edges ever! Just 5 ingredients and less than 30 minutes required.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
- 1 pound red potatoes, scrubbed clean and dried
- 3-4 Tbsp vegan butter (or olive oil)
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
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