Description
A quick and filling meal featuring crispy diced potatoes and fresh vegetables, perfect for busy mornings or leisurely weekends.
Ingredients
Scale
- 3 Medium Potatoes, diced
- 1 Yellow Onion, chopped
- 1 Bell Pepper, any color, chopped
- 1 Zucchini, chopped
- 8 oz. Mushrooms, sliced
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Smoked Paprika
- Salt and Pepper to taste
- 2–3 Tbsp Cooking Oil (optional)
Instructions
- Add cooking oil and diced potatoes to a large pan over medium heat. Cook for about 10 minutes until they begin to crisp and are tender when poked with a fork.
- Chop the remaining vegetables into bite-sized pieces while the potatoes are cooking.
- Once the potatoes are starting to get golden, add the chopped onion, bell pepper, zucchini, and sliced mushrooms to the pan along with the garlic powder, cumin powder, and smoked paprika.
- Stir everything together to ensure an even coating of spices and continue cooking for an additional 5-10 minutes, or until the vegetables are soft and everything is heated through.
- Season with salt and pepper to taste before serving with toppings of your choice.
Notes
Ensure potatoes are cut into even sizes for uniform cooking. Use a non-stick skillet for better browning. Consider adding tempeh or legumes for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg