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Cast iron skillet filled with potatoes and veggies after cooking.
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5 from 2 votes

Easy Potato Skillet Breakfast

This nutrient-dense one pan potato skillet breakfast is great for meal prep breakfast or weekend brunch.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: vegan
Diet: Vegan
Servings: 5 servings
Calories: 425kcal
Author: Cassidy Reeser, MS, RD

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

  1. 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.
  2. Other veggies: Feel free to add all varieties of vegetables! I've cooked this with shredded brussels sprouts, mushrooms, peppers, and onions. 
  3. Leftovers are best within 4 to 5 days. Reheat on a skillet over medium heat until the potatoes are crisp and hot.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 59g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 626mg | Potassium: 1697mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4721IU | Vitamin C: 68mg | Calcium: 99mg | Iron: 5mg
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