Vegan Breakfast Skillet

Vegan Breakfast Skillet

Recipe by Sandra MyersCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 2 pounds russet potatoes, large diced

  • 8 ounces mushrooms, quartered

  • 2 cups baby spinach

  • ¼ cup freshly chopped curly parsley

  • 1 yellow onion, diced

  • 1 red bell pepper, diced

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • ⅓ cup vegetable oil

  • kosher salt

  • 1 lemon


  • Par-boil potatoes in a pot of boiling salted water for about 3 minutes. Once done, remove and let cool.
  • Heat add 2 tablespoons of oil in a heavy pan or skillet over medium heat. Add onion and sprinkle with kosher salt and cook for about 3 minutes.
  • Add mushrooms and cook for another 5 minutes until onions are soft and mushrooms are tender and browned.
  • Add red bell peppers and cook for 1-2 more minutes. Transfer vegetables to a separate bowl.
  • Add remaining oil to pan and fry potatoes over medium-high heat until golden and tender. Season with kosher salt and the paprika and garlic powder to taste.
  • Bring vegetables back to skillet, along with the spinach. Cook until spinach wilt.
  • Squeeze in a little lemon juice and season with kosher salt.
  • Garnish with parsley. Serve hot with ketchup or salsa on the side for dipping.
  • Enjoy!
Vegan Breakfast Skillet
You might also like

Leave A Reply

Your email address will not be published.