Easy Skillet Breakfast Potatoes Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 40 mins
1 1/2 lbs potatoes, (around 5 medium potatoes)
3 tbsp vegan butter , melted
1 tsp paprika
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/3 cup vegan cheese, grated
1/3 cup cilantro , chopped
1Prepare the potatoes. You can peel them if you want, then chop them into bite-sized pieces.
2Preheat the oven to 180 degrees C/350 F.
3Stir together vegan butter, paprika, and garlic. Transfer the potato chunks to a large mixing bowl, and pour the mixture over them, stirring thoroughly.
4Season generously with salt and pepper, then transfer the potatoes to a large skillet, making sure not to overcrowd. Bake for 35-40 minutes, until crispy and golden.
5Sprinkle with the vegan cheese and cilantro, and serve!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.