These vegan breakfast potatoes deliver crispy, golden-brown edges in under 30 minutes using just a skillet and five simple ingredients. The key technique—pre-cooking potatoes in the microwave or oven, then searing each cut side directly in hot vegan butter—ensures even browning on all sides.
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Heat a skillet to medium heat, or an electric skillet to 350 degrees F (176 C).
"Bake" your potatoes in the microwave for 4-6 minutes total (flipping once halfway through) until they have a little give when squeezed. Alternatively, bake them in a 400-degree F (204 C) oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.
Cut cooked potatoes into bite-sized pieces (I usually quarter mine), and place vegan butter 1 Tbsp at a time onto the hot skillet. Only add enough to accommodate all of your potatoes.
TIP: Place potatoes, one by one, onto the skillet directly in the melted butter ensuring both exposed cut sides touch the butter and get some cook time in the skillet. This will ensure all sides get crispy brown.
Once all potatoes are on the skillet, spray the top with avocado or olive oil (optional) and season with half of the seasonings. Spraying them with oil helps the seasonings stick to the skin.
After about 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.
After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.
Serve with hot sauce or Whiskey BBQ ketchup. These potatoes go great with our Vegan Omelet and Southwest Tofu Scramble.
Store cooled potatoes in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 3–5 minutes until warmed through and edges are re-crisped.
skillet (cast iron or non-stick recommended for even browning) · microwave or conventional oven (for pre-cooking potatoes)
No. Raw potatoes won't soften through in the 10–12 minutes of skillet cooking. Microwave for 4–6 minutes or bake at 400°F (204°C) for 20–35 minutes until soft to the touch.
Olive oil works as a direct substitute and will also produce crispy edges. Use the same amount (3–4 Tbsp total) and cook time.
They should be golden brown and crispy on all exposed sides after the final 2–4 minute skin-side-down cook. The edges will be darker brown and firm when pierced with a fork.
Pre-cook potatoes (microwave or oven step) up to 2 days ahead and refrigerate. Sear them in the skillet fresh to maintain crispiness.
