I have a new video for you guys since this has been a wildly popular recipe over the last few years and because it is so timely for me right now. If you follow me on insta-stories then you know that Pete and I are in the middle of a WHOLE14 (lol- we only have two weeks in us right now!)This is exactly what I am going to be making this weekend, and I wanted it to be on your radar too!
(This post was originally posted in 2016)
Happy Friday!!! We have a really busy weekend coming up and Pia has her second Portland Fencing tournament weekend in a row. These tournaments actually really take SO much energy (her poor little body is always exhausted and she soaks through all of her clothes with sweat- its crazy!) so I always feel like she needs a really good breakfast before making the drive to Portland.
Considering she likes to eat vegan, and has a million a food allergies, this is an awesome answer! I love homefries or hashbrowns in pretty much any form and these are no exception! I also love that this breakfast skillet is loaded with vegetables and tons of flavor, so that it will not only keep her full and provide her with great nutrition- but it tastes good!!!
I like to eat mine (IT IS WHOLE#30 FRIENDLY!!!!) with salsa and the kids (obviously) like ketchup. Have a great weekend and tune in tomorrow for Saturday Stuff, and on SUNDAY at 1PM PT Pia and Coco are doing their own baking segment on Facebook Live (that should be entertaining!)
- 2 pounds russet potatoes, large diced
- ⅓ cup vegetable oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, quartered
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- kosher salt
- 2 cups baby spinach
- ¼ cup freshly chopped curly parsley
- 1 lemon
- Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
- Meanwhile, let the potatoes cool and cook the vegetables. In a heavy pan or skillet over medium heat add 2 tablespoons of oil and the onion and sprinkle with kosher salt. Cook for about 3 minutes and then add the mushrooms and cook for another 5 minutes until the onions are soft and the mushrooms are tender and browned. Add the red bell peppers and cook for 1-2 more minutes. Transfer the vegetables to a separate bowl.
- Add the remaining oil to the pan and fry the potatoes until golden and tender in the skillet over medium-high heat. Season to taste with kosher salt and the paprika and garlic powder.
- Add the vegetables back to the skillet along with the spinach, which should be folded in and will wilt right away. Squeeze a little lemon juice and season to taste with kosher salt and garnish with the parsley. Serve hot with ketchup or salsa on the side for dipping!
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Looks like a delicious and hearty breakfast!
I want to wake up to this skillet this weekend!
I would never need the meat in this…such a beautiful, filling meal!
I love power breakfast starts like this! My kids would take ketchup too 🙂
I love how vibrant and green this breakfast skillet is!
The most gorgeous breakfast I’ve possibly ever seen! So vibrant. <3
It is all lower case, the Paul Paul Wilkie
This is my second day trying vegan recipes, and I am so glad I found this one!! This breakfast skillet was DELICIOUS! Very flavorful! I look forward to trying more of your recipes!
Awesome Stephanie!! So happy to help!
Very tasty! I have made this skillet several times, except I sub tomatoes for red bell peppers and add rosemary instead of paprika while omitting the parsley and lemon 🙂
Thank You
Looks delish except 4 the vegetable pil. Im making this tomorrow but will use extra virgin pmolive oil. So very much healthier!
I just made this for lunch, tweaked it a bit by using half sweet potatoes and half white….it is sooo delicious! Plan to have it again for dinner, maybe with a couple of over easy eggs on top with some avocado slices!! Thank you, Heather!!
Thank you Sandy!
Great recipe!!! Tried it today. Awesome. Thanks for sharing.. .. ..
Loved this made it with sweet potato’s
Love this recipe. I made it with sweet potato’s so yummy thank you.
Thank you so much Barbara!
Love those colors! Will definitely make that salad.
Love this recipe I like to use sweet potato’s. Thank you
This recipe looks great-will surely try it.
This recipe has me counting down the days until brunch!
Although this is a breakfast skillet, it could not have shown up in my email at a more appropriate time. I was planning on roasting some potatoes tonight to go with some salmon, and I think this would be a great upgrade. I’m sure the leftovers will be perfect for breakfast tomorrow 🙂 Thank you!
Yum, this looks so good Heather, I’d be a salsa user too I think 🙂
I would definitely look forward to waking up to this!
The most PERFECT skillet!!!
This looks and sounds so delicious! I must try! Thanks for posting!
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Didn’t have spinach so I used kale! Delicious, thank you!
i think the vegan breakfast skillet would be very healthy if I did not contain 1/3 cup of oil which Is 100% artery clogging fat. I love the combos of veggies in this recipe and I am going to fix it but I can successfully dry fry the pre cooked and cubed potatoes, until crispy on the outside in a good skillet and saute the rest of the veggies in just enough veggie broth to cook them and add it all together to have a very healthy breakfast which I am going to do. Try it. It is easy and much healthier for your heart and arteries as well as weight loss.
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