Oil Free Breakfast Potatoes (Vegan)

GFGluten Free

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Crispy Potatoes combine with Spices and Caramelized Veggies to make these perfect healthy Breakfast Potatoes – and they’re Oil-Free thanks to one trick!

Plain, boiled Potatoes are already one of the most satisfying foods, but Breakfast Potatoes? That’s a whole other level. What’s not to love about a crispy-on-the-outside, soft-on-the-inside Potato chunk coated in mouth-watering spices and paired with Caramelized Veggies?!

vegan breakfast potatoes on white serving tray with gold spoon

I used to work as a waiter in highschool/college, and one of the restaurants I worked at served some reallllly good Breakfast Potatoes with every meal. The only issue? They were double deep-fried. While there is a time and place for all foods, I probably wouldn’t be feeling my best if I ate them for every meal.

After lots of experimentation, I think I’ve come up with a solution! Thanks to a few simple tricks, I’ve created the best ever Breakfast Potatoes. Not only are they made from 9 healthy ingredients, but they’re also Vegan and Oil-Free!

ingredients for vegan breakfast potatoes on wood cutting board

How do you make Potatoes crispy without oil? By baking them separately, of course! If you’ve tried my Oven-Baked Fries recipe, you’ll know that it’s totally possible.

Simply coat your spuds in spices, then pop ’em in the Air Fryer or Oven while you caramelize the Veggies on the stovetop using Vegetable Broth. They’ll both cook in the same amount of time, and it’s a much more hands-free approach. Plus, it keeps your veggies nice and moist, while your Potatoes get nice and crispy…

crispy potatoes in air fryer basket

Once the Potatoes are done, toss them into the Pan with the Peppers and Onions and a touch of Maple Syrup for that extra caramel-y goodness. Stir everything together, stir, and enjoy! Sometimes I like to finely chop some Kale or toss some Spinach in there for extra #health, but that’s totally optional.

vegan breakfast potatoes and caramelized veggies in large white saute pan on white background

The result? Perfectly Crispy and Soft Breakfast Potatoes.

This textural combination is usually achieved using Oil, but not today, friends! I’m pretty much obsessed with these Vegan Breakfast Potatoes and have been making them for myself and my friends at every opportunity. All of them have been equally as impressed, and didn’t even question whether these were “healthy” or not!

You can serve these Breakfast Potatoes as a side in a classic Brunch Spread, but they’re also just as good on their own as a Main. Maybe serve them with some Smoky Tempeh for some extra plant-protein, and you’re good to go.

close up shot of crispy breakfast potatoes in white skillet on wooden spoon

A Few Final Thoughts:

  • You can crisp your Potatoes in either your Oven or your Air-Fryer, though I prefer the Air Fryer in this case.
  • Feel free to add in extra seasonings! Sometimes I like to toss in some extra Chili Powder, Cumin, and Cayenne for some Tex-Mex flavor.
  • I’ve tested this recipe with both Gold and Red Potatoes and couldn’t really tell the difference! I would recommend using one of those varieties over Russet Potatoes though, as they tend to be a lot more dry.

vegan breakfast potatoes on white serving tray with gold spoon

If you’re looking for some more Vegan Brunch mains to serve this with? I’d recommend this Tofu Scramble or this Vegan Quiche

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Oil-Free Breakfast Potatoes

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5 from 4 reviews

Crispy Potatoes combine with Spices and Caramelized Veggies to make these perfect healthy Breakfast Potatoes – and they’re Oil-Free thanks to one trick!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale
  • 1 small Yellow Onion, diced
  • 1 cup Vegetable Broth
  • ½ Red Bell Pepper, diced
  • ½ Green Bell Pepper, diced
  • 2 lbs Golden or Red Potatoes, diced into ½” cubes
  • 1 ½ tsp Smoked Paprika, divided
  • 1 tsp Garlic Powder
  • 1 tbsp Nutritional Yeast (Optional)
  • 2 tsp Fresh Thyme
  • 2 tsp Maple Syrup
  • Salt and Black Pepper, to taste

Instructions

  1. Cook the Potatoes. Preheat the oven to 425F, if you are using it. Place the diced Potatoes into a large mixing bowl and add 1 tsp of Smoked Paprika, Garlic Powder, Nutritional Yeast, Fresh Thyme, and Salt and Pepper to taste. Fold the spices into the Potatoes until they are evenly coated, then bake.
    • Oven: Bake at 425F for 25-30 minutes
    • Air Fryer: Bake at 390F for 20 minutes; shake the basket every few minutes to ensure even cooking.
  2. Caramelize the Veggies. Add the diced Onion and a splash of Vegetable Broth to a large nonstick sauté pan over medium-high heat. Let the Onion cook down, until no liquid is left and a golden residue begins to form on the bottom of the pan. Then, deglaze the pan with ¼ cup of Vegetable Broth and stir well. Repeat this process with the remaining Broth; once there is only ¼ cup of broth left, add in the Diced Bell Peppers and remaining Smoked Paprika. Reduce the heat to Medium and sauté until the Peppers are soft.
  3. Combine. Once the Potatoes have finished cooking, add them to the Pan with the Maple Syrup and stir well. Add any additional Salt and Black Pepper to taste, then serve warm. These Breakfast Potatoes are best fresh, but leftovers will keep in the fridge for up to 5 days.

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Crispy Potatoes combine with Spices and Caramelized Veggies to make these perfect healthy Breakfast Potatoes - and they're Oil-Free thanks to one trick! #vegan #glutenfree #breakfastpotatoes #brunch #oilfree | frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Is the maple syrup necessary? Not sure why you’d need to add it, so wanted to ask if omitting it would change the outcome significantly.

    1. Hi Joanie. The maple syrup adds a nice camarel-y flavor that I love. You can leave it out if you’d prefer and it shouldn’t change the outcome too significantly (but it will be missing the sweetness).

  2. i’ve made this recipe so many times and i always love how it turns out. it’s so easy and simple to prepare… and delicious!. i just prepared these tasty home fries with tofu scramble on the side, super yummy!






  3. This is really good. I’ve made it a few times just as written and also other times with extra veggies added. Because I double the recipe, there isn’t room to add the cooked potatoes to the pan with the veggies, so I mix them together in the serving bowl. (Add the maple syrup to the vegetables first.)