Rainbow Breakfast Potatoes

by | May 1, 2018

Today, after second helpings, my 3-year-old made up a song about how much she loves these vegan rainbow breakfast potatoes. Do you want your child to sing about the food you make? This recipe tastes like magical, salty comfort food, while actually being super-nourishing. You can sneak in a huge variety of veggies while maintaining the overall taste and texture of POTATO, so this works for a lot of picky eaters (toddlers or otherwise).

To make trainbow breakfast potatoeshese vegan rainbow breakfast potatoes, I started with a diner classic: East Coast homefries. Then I added a rainbow of veggies, plus a little vegan sausage. While “homefries” means different things in different places, in much of the USA’s East Coast, homefries are like this, a cousin to smashed potatoes. The potatoes end up slightly browned, in a very satisfying way, but mostly they’re creamy, so this recipe is toddler-friendly and awesome for baby-led weaning! If you are feeding a baby or toddler, you probably want to leave out the salt (and salt your own portion at the end). Otherwise, I recommend going wild with the salt.

I’ll let you know exactly how I made it, but you can work with what you’ve got. The only breakfast potato essentials are potatoes, onions, nutritional yeast, oil and salt. The rest is up to you!

Rainbow breakfast potatoes are a complete, balanced meal, with lots of protein and nutrients like iron, vitamin C, calcium, vitamin A, B12, folate (and on and on). If you have food sensitivities, omit the sausage (or use one that works for your needs) to make this vegan rainbow breakfast potatoes recipe gluten-free, nut-free, soy-free, and obviously dairy-free and egg-free! Vegan food for everyone!rainbow breakfast potatoes

 

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Total cook/prep time: 30 minutes
Serves: 4 hungry humans

Ingredients:

  • Potatoes (I used 2 small russets and 2 large-ish red potatoes.)
  • 2 tsp oil of your choice (start with just 1 tsp in the pan)
  • 1 smallish yellow onion, finely chopped
  • 1 large carrot, diced small or medium
  • 1 cup cauliflower (I did a large chop, but great at any size)
  • 1 cup shredded red (purple) cabbage (or for picky eaters, use green cabbage to blend in)
  • ½ tsp turmeric
  • 2-3 tsp nutritional yeast
  • 1 vegan sausage, sliced into half-moon shapes (optional. I used Field Roast Smoked Apple Sage sausage.)
  • 3 green onions, sliced
  • Salt + black pepper to taste

Other ingredients to try: peas, broccoli raab, mukimame (shelled edamame), bell peppers (yellow, orange, red, green), mushrooms, parsley, sweet potatoes, beets

How-To:

  1. Get some water boiling while you pick the eyes out of your potatoes and cut them a little smaller, into about 3 pieces each. Then boil them about 15 minutes, until you can stick a fork in. Drain and, if you want, rinse with cool water.
  2. While the potatoes are boiling, prep and start cooking your other veggies.
  3. Heat up 1 tsp oil in a pan (I use a cast-iron skillet, but any frying pan will work) and saute the onions and carrots (and some salt) on medium heat for 5 minutes.
  4. Stir in the cauliflower, cabbage and turmeric. Cover, reduce heat a bit, and cook 5 more minutes.
  5. Add the potatoes, some salt, and the remaining 1 tsp oil. With the potatoes there in the pan, on top of the other veggies, use a butter knife to slice each soft potato piece into about 5 strips. Then mix everything up. The potatoes will naturally break up a little more, but you don’t want to full-on mash them. Cook on medium heat again for a few more minutes.
  6. Add the nutritional yeast and (if using) vegan sausage and stir it all up again. The potatoes that were touching the pan should be slightly browned, and by giving it a stir, you’re getting some other potato goodness down to the bottom to get browned. Cook for a couple more minutes.
  7. Taste it and maybe add more salt. Add a little black pepper if you want.
  8. Add the green onions. Marvel at how gorgeous it looks and then stir them in and serve!

Feel free to enjoy this vegan rainbow breakfast potatoes recipe ANY time of day! Makes great leftovers too!

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Darcy Reeder

Darcy Reeder’s been a journalist, a vegan pastry chef, owned a vegan pizzeria, and now she plays with kids all day (as a mama and a Kaleidoscope Play & Learn facilitator).

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Comments

One Response to “Rainbow Breakfast Potatoes”

  1. Arcelia
    May 1st, 2018 @ 7:04 pm

    I can’t wait to try making these!

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