Some of my favorite pastimes are slow and lazy Sunday mornings paired with a home cooked brunch and a freshly brewed cup of coffee (or mimosa). I never have time to really cook myself a decent breakfast during the week, but I always utilize my extra morning time on the weekends to brush up on my cooking skills and share a heaping plate of breakfast potatoes and tofu scramble with a friend or my boyfriend.
The best memories I have were made by just chilling out and talking about life over a delicious home cooked brunch by yours truly. We all need those slow days to just unwind and relax with a big plate of starchy buttery goodness.
Lately, I have been spending my Sunday mornings perfecting my breakfast potato skillet recipe. It has taken me more tries than I would like to admit to figure out how to cook these babies on a stove without burning them or turning them into a potatoey mush.
Just a few weeks ago, I was lucky enough to stumble upon a fresh bunch of basil leaves at the farmer’s market for only a dollar. I wasn’t sure what to cook them with since I don’t eat meat and wasn’t feeling pasta, so I decided to see how they fared in my routine breakfast potato and pepper blend. The potatoes turned out so delicious that I always look to see if there are any deals on fresh basil so that I can make them again!
I have decided to share my much-loved recipe for savory vegan basil breakfast potatoes below. It is a fool-proof recipe that uses only a few ingredients and requires very basic cooking knowledge and tools. I tested it out this morning so I can guarantee that it works. 🙂
Over the last few months, I have tried these hashbrown style potatoes with a few different varieties, but the yellow potatoes have turned out the best by far. They are so much softer and easier to cook than the regular russet or white potatoes. The softness also makes them so much easier to dice!
I have also tried a few different spice combinations but I think that simpler is best in this case. The chili powder adds just a hint of spice and the garlic pairs very well with the fresh basil leaves. I love the addition of turmeric for its amazing health benefits and flavor. It also adds that bright orangey color!
If you could share my recipe and leave a review, I would really appreciate it! As always, leave a comment with your thoughts!
- 2 Small to Medium Yellow Potatoes
- 1/2 Tbs. Earth Balance*
- 1/2 C. Chopped Peppers and Onions (I use frozen)
- 1/2 Tsp. Chili Powder
- 1/2 Tsp. Garlic Powder
- 1/4 Tsp. Turmeric (Optional*)
- Salt and Pepper to Taste
- 6-7 Fresh Basil Leaves
- Start by dicing the potatoes into 1/2 inch cubes (leave skin on).
- Melt Earth Balance over medium heat in a non-stick skillet. Once Earth Balance or butter substitute is melted, add the peppers and onions and cook them until they begin to soften, about 2-3 mins from frozen, stirring occasionally.
- Add the diced potatoes. Cook the potatoes and onion pepper blend in the pan for around 4 minutes, stirring frequently.
- Add spices (excluding basil) to the pan and stir until potatoes are evenly coated. Fry in the pan until the potatoes begin to brown, about 2 minutes, stirring occasionally. Be careful not to stir too frequently or they will not get crispy!
- Add basil leaves and cook until the potatoes are browned on edges and basil is completely wilted, around 30 sec. to 1 min. Serve up and enjoy!
- Sub olive oil or any vegetable oil if you do not have Earth Balance or a butter substitute.
- I like to add the turmeric for anti-inflammatory purposes and because I love the extra flavor, but it will still taste alright without it!
- Keep in mind that yellow potatoes are smaller and a different texture than other potatoes, so an exact substitution of a russet or white potato would not work.
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