This easy potato skillet breakfast is packed with nutrients that will power you through your morning. With a little prep and a cast iron skillet, you can have breakfast meal prepped for the entire week!
This vegetarian breakfast skillet is a one-pan meal that makes enough servings for 5 days of breakfast meal prep!
With roasted potatoes, black beans, a few veggies, and avocado, this balanced meal is the perfect way to start the day! I like to serve it with a fried egg to up the protein, but it's great as-is.
I originally published this was recipe way back in 2018 and recently updated the recipe page to show that 8 years later (!) it's still a fantastic recipe. With many potato skillets under my belt almost a decade later, I made a few tweaks to improve the recipe.
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Why this recipe works
- Nutrient-packed: Potatoes are nutrient-dense source of carbohydrates, potassium, and other essential vitamins and minerals. Pair them with fiber, healthy fats, and plant-based protein for a well-rounded and satisfying vegan breakfast.
- Versatile: I love adding peppers and onions to breakfast skillets, but that's just a start! Try adding broccoli florets, green beans, or any other veggies you have on hand. I like to serve this with a big drizzle of Vegan Cashew Queso!
- Prep in advance: This potato skillet keeps well for several days in the fridge. Reheat it in a cast iron skillet or in the microwave for a quick breakfast.
Ingredients
- Potatoes: This breakfast skillet uses both red potatoes and russet potatoes. Feel free to use just one or the other, or even make this with sweet potatoes. I keep the potato skin on but you can peel it if you prefer, just note that the potatoes won't retain their shape as well.
- Onions and peppers: I use white or sweet yellow onion and bell peppers. Any variety of bell pepper works here.
- Black beans: Adds plant-based protein to round out the meal. Pinto beans are also a great option.
- Avocado: This is used as a topping to add healthy fats and make the meal more filling.
- Garlic: I recommend using fresh garlic instead of garlic powder.
- Spinach: Adds color and is a great plant-based source of iron.
- Seasonings: This recipe is seasoned quite simply with chili powder and cumin. For extra flavor, I started adding ½ cup of green enchilada sauce at the end of cooking. This is optional but I think it adds a lot!
Step-by-step instructions
Start by dicing the potatoes, peppers, and onion into roughly ½-inch pieces. Preheat the oven to 425F.
Heat 2 tablespoons of neutral oil in a 12-inch cast iron skillet over medium heat. Once hot, add the potatoes and seasonings. Cook for just 2-3 minutes to add some browning to the potatoes.
Transfer to the preheated oven to roast for 20 minutes. Meanwhile, prep the remaining ingredients.
After 20 minutes, add the peppers and onion. As you can see in the photo above, you can add a variety of veggies. This time I added up some shredded/diced Brussels sprouts in addition to the peppers and onions.
Roast for another 15 to 20 minutes, stirring halfway through. After 20 minutes, the potatoes should be completely tender.
Return to the stove over medium heat. Add the spinach, black beans, and enchilada sauce. The potato skillet is ready when the spinach is wilted and the beans are heated through.
FAQ
Sure! Or check out my sweet potato hash recipe, which is cooked completely on the stove.
This is a great option if you are trying to make the recipe vegetarian instead of vegan. When the potatoes and peppers are done cooking, flatten them into a single layer. Crack several eggs on top of the potatoes and season with salt and pepper, then return to the oven until the eggs are set, just 2 to 3 minutes. This method is similar to my Sheet Pan Breakfast Potatoes and Veggies recipe.
I recommend cooking tofu separately, as the skillet will be really full and it will be difficult to get good browning on the tofu.
Storage tips
- Leftovers: Best within 4 to 5 days. Let cool before transferring to an airtight container to refrigerate.
- Reheating: Reheat in a cast iron skillet over medium heat. This both warms up the potatoes and re-crisps them. I've also reheated it in the microwave (potatoes are soft this way) and air fryer at 375F for 6-8 minutes (everything, including the black beans, gets a little crisp).
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Recipe
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Easy Potato Skillet Breakfast
Ingredients
- 1 pounds russet potatoes 2 medium
- 1 pound red potatoes see note #1
- 2 tablespoons neutral oil more as needed
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon kosher salt
- ½ teaspoon paprika
- 1 medium red bell pepper
- 1 large yellow onion
- 1 medium jalapeño
- 3 cloves garlic
- 15 ounce can black beans drained and rinsed
- 6 cups spinach
- ½ cup green enchilada sauce optional
- 2 small avocados for serving
- cilantro for serving
Instructions
- Preheat the oven to 425F. Dice the potatoes into roughly ½-inch cubes.
- In a 12-inch cast iron skillet or other oven safe skillet, heat 2 tablespoons of neutral oil over medium heat.
- Once hot, add the diced potatoes, chili powder, cumin, salt, and paprika. Stir to evenly coat, cooking for a few minutes, until the potatoes are starting to turn golden.
- Transfer the skillet to the oven for 20 minutes, stirring halfway through. Meanwhile, dice the bell pepper and onion and mince the jalapeño, and garlic.
- After 20 minutes, stir in the bell pepper, onion, jalapeño, and garlic. Return to the oven for another 15 to 20 minutes, stirring halfway through. Remove from the oven when the potatoes are completely tender.
- Put on the stove over medium heat. Stir in the drained and rinsed black beans, spinach, and ½ cup of enchilada sauce. Cook, stirring frequently, until the spinach is wilted.
- Top with avocado and cilantro. Enjoy!
Notes
- Potatoes: Feel free to use just one variety of potatoes. This recipe also works with sweet potatoes. I don't peel the potatoes because the skin helps the potatoes hold their shape.
- Other veggies: Feel free to add all varieties of vegetables! I've cooked this with shredded brussels sprouts, mushrooms, peppers, and onions.
- Leftovers are best within 4 to 5 days. Reheat on a skillet over medium heat until the potatoes are crisp and hot.
Janis Byrn says
This is one of our favorites. My vegan family loves it and we had a fried or poached egg on top for the non-vegan family who wants it! Always a big hit!
Cassidy Reeser says
Thanks for the review, Janis! I often eat it with a fried egg on top too.