This easy potato skillet breakfast is packed with nutrients that will power you through your day. With a little prep and a cast iron skillet, you can have a vegan breakfast prepped for the entire week.
This nutrient-packed vegan breakfast skillet is a one-pan meal that makes enough servings to power you through the week.
With flavorful roasted red potatoes and russet potatoes, black beans, a few veggies, and avocado, this balanced meal is the perfect way to start the day!
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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.
- Prep in advance: This potato skillet keeps well for a few 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. 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.
Step-by-step instructions
Start by dicing the potatoes, peppers, and onion into roughly ½-inch pieces. Preheat the oven to 425F.
Heat 1 tablespoon of canola oil in a 12-inch cast iron skillet over medium heat. Once hot, add the potatoes and seasonings. Cook for a few minutes, until the potatoes start to turn golden.
Transfer to the preheated oven to roast for 20 minutes. Stir the potatoes occasionally for even browning.
After 20 minutes, add the peppers and onion. Roast for another 15 minutes, stirring halfway through.
Bring the cast iron back to your stovetop, sauteing over medium until the potatoes are cooked through. Add the spinach and black beans. The potato skillet is ready when the spinach is wilted and the beans are heated through.
Potato pro tip
Potatoes oxidize when exposed to air, meaning they turn a slightly gray-brownish color. Don't worry! Potatoes that are oxidized are still safe to eat.
Here's how to prevent potatoes from browning. Fill a large bowl with cold water. As you prep your potatoes, add them to the cold water. When you're ready to use them, just drain them in a colander, then pat with a paper towel or clean dish towel to remove the excess water.
This part is especially important in this recipe, as extra water may cause the potatoes to steam instead of roast.
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.
Sure! This skillet works well with tofu scramble or just cubed marinated tofu. I recommend adding the tofu at the same time as the peppers and onions.
Storage tips
- Leftovers: Best within 3 to 4 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.
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Recipe
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Easy Potato Skillet Breakfast
Ingredients
- 1 ¼ pounds russet potatoes see note #1
- 1 ¼ pounds red potatoes
- 1 tablespoon canola oil more as needed
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¾ teaspoon kosher
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 large yellow onion diced
- 1 jalapeno minced
- 3 cloves garlic minced
- 15 ounce can black beans
- 6 cups spinach
- 2 small avocados for serving
- cilantro for serving
Instructions
- Preheat the oven to 425° F.
- Dice the potatoes into roughly ½-inch pieces. I prefer to leave the skin on but you can peel it if desired. Note that peeled potatoes may lose their shape while cooking.
- In a large cast iron or other oven safe pan, heat 1 tablespoon of canola oil over medium heat. Once hot, add the diced potatoes, cumin, chili powder, and salt. Stir to evenly coat, cooking for a few minutes, until the potatoes are starting to turn golden.
- Transfer the skillet to the preheated oven for 20 minutes, stirring halfway through.
- After 20 minutes, add the bell pepper, onion, jalapenos, and garlic to the skillet. Place in the oven for 15 minutes, stirring halfway through. After 15 minutes, return the skillet to the stove.
- Saute on the stove over medium heat until the potatoes are lightly browned and fully cooked through. Stir in the black beans and spinach. The skillet breakfast is ready once the black beans are heated through and 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.
- Leftovers are best within 3 to 4 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.