Vegan Breakfast Skillet

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!!!


  • 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


  1. Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
  2. 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.
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