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    Breakfast potatoes in oven: Easy side dish

    Published: Nov 14, 2016 · Modified: Jun 14, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    These oven-baked breakfast potatoes come together easily. You can make them while you get ready for the day. Vegan & gluten free. | cadryskitchen.com

    Breakfast potatoes in oven are cozy enough for weekends but hands-off enough for Mondays. Basically, any day is the right day for potatoes. Vegan & gluten-free.

    Breakfast potatoes on plate with eggy tofu and seitan bacon.

    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 breakfast potatoes instead. All that’s required is a few ingredients and some easy chopping.

    How to make them

    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 for a full vegan breakfast.

    (Lately, in addition to sprinkling black salt on my tofu, I’ve added a dusting of onion powder and nutritional yeast to each side as well.)

    Close-up roasted potatoes with peppers and onions on metal plate.

    (Have an air fryer? Terrific! You can make this even easier with air fryer breakfast potatoes.)

    This hearty meal is filling and cozy, like the ideal Saturday Austin 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?

    Plate with potatoes, peppers, onions, eggy tofu, and vegan bacon by berries.

    Other ways to enjoy them

    By the way, these crisp on the outside, creamy on the inside potatoes are a welcome addition to a vegan breakfast burrito. Throw some leftover tofu scramble in a warmed tortilla along with these vegan 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, vegan 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.

    These potatoes also make a great base for a jackfruit reuben nourish bowl, along with sauerkraut, avocado, spinach, and vegan Thousand Island dressing.

    Breakfast potatoes on plate with seitan bacon, vegan eggs, and berries.

    Oven roasted breakfast potatoes (Vegan)

    These easy, oven-baked breakfast potatoes only require 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.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, Vegan
    Keyword: brunch, comfort food
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 99kcal
    Author: Cadry Nelson

    Ingredients

    • 1 small bell pepper ~5 ounces or roughly ¾ cup, chopped medium
    • 1 small onion ~4 ounces or roughly ¾ cup, chopped medium
    • 2 medium sized Russet potatoes ~13 ounces total or roughly 2 generous cups, chopped medium
    • 2 teaspoons organic canola oil or other neutral flavored high heat oil
    • Pinch salt & pepper

    Instructions

    • Preheat oven to 400 degrees, and line baking sheet with parchment paper.
    • Put chopped bell pepper, onions, and potatoes on parchment paper covered baking sheet. Toss with organic canola oil. Top with a pinch of salt and pepper. Spread the mixture evenly across the baking sheet, being careful that the vegetables don't overlap.
    • Bake for 20 minutes. Remove baking sheet from oven, toss the bell peppers, onions, and potatoes. Spread them across the baking sheet again, and cook for 10 more minutes.
    • Remove from oven and add more salt and pepper if necessary.

    Nutrition

    Calories: 99kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Sodium: 12mg | Potassium: 542mg | Fiber: 3g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 52.1mg | Calcium: 38mg | Iron: 3.6mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Overhead table with potatoes, seitan bacon, and eggy tofu.

    These oven-baked breakfast potatoes come together easily. You can make them while you get ready for the day. Vegan & gluten free. | cadryskitchen.com

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Mandy

      November 14, 2016 at 11:06 am

      Oh, goodness!! I am loving the idea of baking them! Less hands on time…definitely trying this next time I make breakfast potatoes. Look at that crispy exterior and with the green peppers?? Those are actually my favorite to throw into breakfast scrambles. I can’t wait to make these! 🙂

      Reply
      • Cadry

        November 16, 2016 at 9:41 am

        Yes, potatoes really make a breakfast scramble. I don’t know what it is about potatoes in general. They simply improve anything they touch. And yes, baking is super handy. Since potatoes are so dense, they take a while to cook on the stove. So baking them means less worrying about either burning them or serving underdone potatoes.

        Reply
    2. Shell

      November 14, 2016 at 12:00 pm

      I love the idea of baking the potatoes. It is good to see that they can get really crispy and yummy in the oven, too. Thanks for the idea!

      Reply
      • Cadry

        November 16, 2016 at 9:42 am

        Thanks, Shell! Frying is fun when you have the energy, but you can’t beat the ease of tossing them in the oven. Plus, it frees you up to cook other things to go with it without keeping an eye on another skillet.

        Reply
    3. Dianne's Vegan Kitchen

      November 14, 2016 at 3:26 pm

      5 stars
      I agree – hash browns reign supreme! And I love how easy these potatoes are!

      Reply
      • Cadry

        November 16, 2016 at 9:43 am

        All hail hash browns! 🙂

        Reply
    4. Susan

      November 14, 2016 at 8:41 pm

      Looks like a delicious breakfast!

      Reply
      • Cadry

        November 16, 2016 at 9:43 am

        Thanks, Susan!

        Reply
    5. Jojo

      November 15, 2016 at 7:35 am

      I haven’t made oven roasted potatoes for a while. I think that I need to change that asap!

      Reply
      • Cadry

        November 16, 2016 at 9:43 am

        Absolutely! Plus, now that there’s a chill in the air, it’s doubly nice to turn on the oven for a while.

        Reply
    6. JL Fields

      November 15, 2016 at 7:36 am

      My love for potatoes knows no bounds!

      Reply
      • Cadry

        November 16, 2016 at 9:44 am

        You and me both!

        Reply
    7. Sarah

      November 21, 2016 at 1:52 am

      The title of this post cracks me up. Seriously, every time it’s shown in my newsfeed this week I have laughed! Love the idea of letting them cook while you’re in the shower—super efficient!

      Reply
      • Cadry

        November 21, 2016 at 7:09 am

        Haha! Oh, I’ve done it. Sometimes you need to shower, but you also need potatoes too. Priorities. 😉

        Reply

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    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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