It’s really no question. As far as breakfast dishes go, hash browns reign supreme. The crisp and salty exterior along with the flaky texture makes for an addictively good Saturday treat. But hash browns need babying. You have to grate, rinse, drain, and dry. Then you have to keep watch over the skillet, making sure that the hash browns brown without burning. Sure, a weekend doesn’t mind all of that pampering, but Monday? No, it has more pressing things on its schedule.
It’s on days like those that I opt for oven-baked breakfast potatoes instead. All that’s required is a few ingredients and some easy chopping. Toss with oil, place on parchment paper, and pop in the oven. Most of the work happens while you shower, dress, and get ready for the day. While fried potatoes have their place, sometimes it’s nice to have potato benefits without the task of keeping an eye on a hot skillet.
During the last five minutes of baking time, I like to quickly brown some seitan bacon and eggy tofu. (Lately, in addition to sprinkling black salt on my tofu, I’ve added a dusting of onion powder and nutritional yeast flakes to each side as well.)
This hearty breakfast is filling and cozy, like the ideal Saturday breakfast. But it requires only 10 minutes of time on task. The rest is inactive time, while the potatoes are in the oven. Why not carry on that cozy feeling of the weekend for one more day?
By the way, these crisp on the outside, creamy on the inside potatoes are a welcome addition to a breakfast burrito. Throw some leftover tofu scramble in a warmed tortilla along with these breakfast potatoes and you have a very fine, fast, and portable breakfast.
Or if you’re the kind of person who only needs coffee to start the day, breakfast potatoes transport well and also make for a substantive lunch. Add a browned Field Roast apple sage sausage and/or avocado, and find yourself the envy of your desk mates, dining on vending machine potato chips.