Breakfast Potatoes weren’t a favourite of mine until recently. My husband on the other hand, they have been his favourite as long as I’ve known him. In fact he said, and I quote “If potatoes weren’t vegan, I couldn’t be vegan”.
Come over to our condo and most Sunday’s you’ll find us indulging in a Brunch of Scrambled Tofu, Breakfast Potatoes and a bowl of fresh fruit (Ok, Ok and Mimosas).
These potatoes come out so crispy on the outside yet so soft and buttery on the inside. Covered in delicious seasoning, I seriously doubt you’ll find someone who turns their nose at this breakfast treat.
Well we try to focus on nutritional value, sometimes we throw that to the curb. These potatoes are kind of the curb. The ingredient that makes them so mouthwatering is the melted vegan margarine. Honestly though, on Sundays I don’t think calories count.
Try our Scrambled Tofu with a side of our Breakfast Potatoes and both you and your stomach will be satisfied!
- 5 Large Potatoes
- 2 tbsp Vegan Margarine Melted
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1/2 tsp Paprika
- 1 tsp Salt
Preheat oven to 425F.
Roughly chop potatoes into bite size pieces and place in a large microwave safe bowl.
Place potatoes in microwave on high for 5 minutes.
Remove potatoes from the microwave and drizzle on the melted margarine, olive oil. Garlic powder, onion powder, oregano, parsley, paprika and salt. Toss to coat all potatoes.
Pour potatoes onto a lined, rimmed baking sheet. Place in the oven and bake for 15 minutes.
Remove from oven, mix to ensure potatoes don’t stick and bake for an additional 10 minutes or until potatoes are slightly crispy and fully cooked.
Serve and enjoy!