As promised, I am back and I have vegan breakfast recipes to share! In my last post I mentioned that February is “National Hot Breakfast Month”. When I first went vegan, breakfast was one of the more challenging meals to veganize, especially at restaurants. Everything seems geared towards eggs, dairy, and meat… omlettes, sausage, bacon, pancakes, french toast, the list goes on. Now breakfast is one of my favorite meals and I’ve realized there are lots of vegan possibilities.
This recipe is one of my favorites. It goes perfectly as a side to tofu scramble, a recipe I’ll share in a later post. These are really easy to make, with little prep time, though they do take a while to bake. If you start them first, they’ll be done by the time you prepare your other breakfast dishes. They’re perfect if you’re having company over for brunch!
2 potatoes (you can scale up or down based on how many people you’re feeding)
1 or 2 shallots
1 sprig of fresh rosemary
1 sprig of fresh thyme
- Preheat the oven to 425° F.
- Thoroughly wash the potatoes. Slice them in thin, even slices so the potatoes cook evenly.
- Lightly coat the bottom of a baking pan with olive oil so the potatoes don’t stick. Lay the potatoes out on the pan in a single layer, overlapping them slightly if you need to.
- Season the potatoes with paprika, salt, black pepper, and garlic powder. I do this by eye. You can adjust how much you use based on how seasoned you like your potatoes. I tend to season them pretty generously. Flip the potatoes, and season both sides.
- Thinly slice a shallot and sprinkle the slices on top of the potatoes. Sprinkle the leaves from one sprig of rosemary and one sprig of thyme on top.
- Bake the potatoes for about 1 hour at 425°F. Flip them halfway through baking. When they are soft in the middle and crispy and golden on the edges, they’re finished. Enjoy!