vegan breakfast potAtoes

Growing up, one of the favorite things my dad would make was his breakfast potatoes. Full of flavor, crisp on the outside, soft on the inside. You can play around with seasonings, if you like a spicy or more garlicky.

Ingredients

4 russet potatoes, cleaned and diced, skin-on

2 springs green onions, chopped

2 tablespoons avocado oil

1/2 tablespoon onion salt (or onion powder and salt)

1/2 tablespoon garlic powder

Salt and pepper, to taste

Instructions

Prepare vegetables.

Heat oil in a large sauté pan, once hot, add potato.

Season potatoes and allow to cook until outsides are golden and the potato is tender.

Add onion to pan and cook an additional 5 minutes.

Serve hot over scrambled tofu, steamed spinach, or on its’ own. You can also sauté breakfast sausage into the potatoes, as well.