Today is day 2 of my vegan reset and admittedly, going vegan cold turkey is a lot harder than it looks. Yesterday, I finished off the last of my black bean burgers which were in fact, vegetarian thanks to egg being the binding agent. Today has been much better, everything I've eaten today has been vegan. I made the most delicious breakfast potatoes which I'm going to share the recipe for below, along with fresh fruit for lunch: 1 mango, 1 banana, and 2 oranges. I love fresh fruit, especially on days like today when I feel a little lackluster and dehydrated. I feel like making pasta for dinner tonight, maybe some lentil bolognese.
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| Breakfast Potatoes |
What would we do without potatoes? Honestly, except for dessert these do just about everything. Cheap, filling, and a complete workhorse in the kitchen. I love these breakfast potatoes for how hearty they are, but also just how easy they are to make!
You'll need:
2 chopped potatoes of your choice ( I used russet)
1 diced tomato
5 cloves minced garlic (use as much as your heart desires tbh)
1/2 diced yellow onion
3 sprigs thyme, stripped
olive oil
salt
pepper
First thing you want to do to is gather all your ingredients, mise en place is important for a reason! Having everything prepared before you even heat up your pan is a good way to make sure you've got everything you need no matter how small the recipe. You'll want a sturdy skillet set on medium high heat. First, you are going to start your caramelizing your onion and garlic, once they are the perfect golden brown toss in the tomato and thyme, stewing in the skillet until softened. Once they are ready, add in your potatoes and toss ingredients in skillet, stirring at 3 minute intervals for about 15 minutes or until potatoes are golden brown.
What you'll find is a soulful breakfast, packed with flavor and a mouthwatering aroma! I love these crunchy little potatoes. Serve them alongside tofu scramble if you really want to wow someone with your brunch skills.
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