Roasted breakfast potatoes with soyrizo are the perfect vegan breakfast dish! This savory meal is made with minimal ingredients and is ready to eat in just under an hour.
The world needs more savory vegan breakfasts
As much as I love a good pancake, I don’t have much of a sweet tooth. If you’ve followed my blog for a while, you probably know this. I think out of all of my recipes I only have one dessert (Shout out vegan pumpkin bread!). Even the stuff that’s supposed to be sweet like scones and oatmeal, I’ve transformed into savory options like cheddar jalapeno scones and savory oatmeal with coconut bacon.
I’m not that big on sweet food, and this recipe is no exception. My favorite breakfast side is potatoes in all forms. Let’s be real, potatoes are really the only breakfast side available to us vegans aside from fruit and dry toast.
And you may find yourself eating at a breakfast bar
Roasted breakfast potatoes were inspired by the countless times I’ve attended a family function and had to piece together something to eat at the breakfast bar. Hot tip: ask the omelet bar to saute every veggie under the sun and pile that on top of breakfast potatoes or hashbrowns. You won’t be disappointed. Add some hot sauce for an extra kick!
Granted, I’m pretty sure any kind of shared food situation is pretty much shot until the world can straighten itself out. So take this advice, and remember it until 2022 when we’re all back together with our respective families. This is not the end of my omelet bar innovation. It’s bound to happen again someday.
What ingredients do you need to make roasted breakfast potatoes with soyrizo?
The ingredients needed for roasted breakfast potatoes with soyrizo are merely a suggestion. This dish is super versatile, so you can substitute vegetables, mock meat, spices, and more.
You’ll need 2 pounds of waxy potatoes like Yukon or fingerling potatoes. With that, here’s your first chance to customize! This recipe would be great with sweet potatoes instead of regular potatoes, or even beets.
Then, you’ll need some veggies like red bell pepper, onion, garlic, and jalapeño. And here’s the next stage where you get to be a little creative. If you are short on an ingredient or two, feel free to add whatever you have on hand. Anything from mushrooms to broccoli and kale would work really well in roasted breakfast potatoes!
Then, you’ll need some vegan chorizo, affectionately called soyrizo. My personal favorite brand is from Trader Joes, but since I’ve had to simplify my grocery trips, I’ve really just been shopping at Sprouts. I used the brand they have – El Burrito and it’s pretty good! We used the leftovers for and added them to my vegan breakfast tacos and dang, what a nice way to bring a different flavor to one of my favorite breakfast staples.
If your local grocery store doesn’t carry soyrizo, you can always substitute it for your favorite mock vegan sausage or make your own spicy seitan sausage instead. Alternatively, you can always substitute mushrooms.
For the oils and spices, you’ll need some salt and pepper and olive oil. Since soyrizo has a ton of flavor, I don’t think you need anything beyond standard sea salt and pepper. If you want to get fancy, maybe add some Lawry’s seasoning salt instead of regular salt and a dash of smoked paprika.
Lastly, the garnishes. Would you believe me if I told you I haven’t had an avocado in over 6 months? I know. I’m absolutely insane. I couldn’t resist grabbing them for roasted breakfast potatoes with soyrizo. The coolness of the avocado compliments the spice of the jalapeño and soyrizo and really brings it all together. You’ll also optionally need some microgreens. I’ll be honest – I only bought these to make the dish look pretty in the photos, so if you leave these out, I won’t be offended.
How do you make roasted breakfast potatoes with soyrizo?
Making roasted breakfast potatoes is super easy. The hardest part is waiting for your potatoes to roast in the oven. I chose to roast my potatoes instead of using a pan because my skillet is too small to fit all of the ingredients, plus I didn’t want to worry about having a roasted potato on the outside with something completely raw on the inside.
To make roasted breakfast potatoes with soyrizo, you’ll need a baking sheet lined with parchment paper, a knife, a cutting board, and a cast-iron skillet or your favorite non-stick pan, and a spatula or a wooden spoon.
First, preheat your oven to 450 degrees. Cut your potatoes into one-inch pieces and toss in olive oil. Spread the potatoes across the baking sheet and roast in the oven for about 30-40 minutes. You can pull them out once the tops are nice and brown. When in doubt, roast a little longer to get that dark brown color.
While your potatoes are roasting, add a bit of olive oil to a skillet along with the onion, bell pepper, jalapeño, and garlic. Satué until onions are translucent, about 5 minutes, and move the veg to one side of the skillet and turn down the heat. On the free side, add the soyrizo. Let warm for a few minutes and then flip to heat the other side.
Once your potatoes are fully roasted, add them to a serving dish and sprinkle liberally with salt and pepper. Add the sauteed vegetables and stir if needed to combine evenly across the dish. Use a small spoon to “plop” soyrizo across the dish filling in any gaps or holes. Then, garnish with avocado slices, optional microgreens, and more salt and pepper.
Change it up
The best thing about roasted breakfast potatoes with soyrizo is that they’re super versatile. Here are some substitution ideas:
Add some more spices: Personally, I think soyrizo brings plenty of flavor to this dish but if you’re looking for more spice add some seasoning salt instead of sea salt, some smoked paprika, a dash of cayenne, and some chili powder to the potatoes after you pull them out of the oven.
Use a different mock meat: I love soyrizo but if you’re conscientious of your fat intake, you may want to try a different substitute. Look into using mushrooms, store-bought vegan sausage or these spicy seitan sausages instead.
Add more veggies: Onion, bell peppers, and jalapeño are just the beginning. Consider adding broccoli, kale, spinach, mushrooms, leeks, asparagus or brussels sprouts to your roasted breakfast potatoes
Try sweet potatoes: If you’re avoiding nightshades, consider using sweet potatoes instead of regular potatoes. The spiciness of the soyrizo will play very well with the sweetness of the sweet potatoes!
Roasted breakfast potatoes are just the beginning
I’m just a little blogger out here trying to make breakfast more interesting for vegans. If you liked this recipe and want to try more vegan breakfasts of mine, check out these recipes:
In this segment, I suggest a song for you to listen to while you make roasted breakfast potatoes with soyrizo! You can even stream it right here in your browser. Today’s recipe jam is Red Hot Sand by Flat Worms.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Roasted Breakfast Potatoes with Soyrizo
- 2 lbs yukon or fingerling potatoes
- 1 ½ Tbsp extra virgin olive oil, divided
- ½ red bell pepper, chopped
- ½ yellow onion, chopped
- 1 jalapeño, chopped
- 3 cloves garlic, sliced
- ½ tube soyrizo
- sea salt and pepper to taste
- ½ avocado, sliced
- 2 Tbsp microgreens, (optional)
- Preheat oven to 450 degrees. Slice potatoes into 1-inch pieces and place on baking sheet lined with parchment paper. Drizzle with 1 Tbsp olive oil and use your hands to spread the oil evenly across the potatoes. Evenly spread the potatoes across the sheet and roast for 30-40 minutes until potatoes are browned on both the top and bottom.
- Meanwhile, in a skillet, add remaining oil and chopped onion, red bell pepper, jalapeño, and garlic. Sauté until onion is translucent – about 5-7 minutes.
- Turn the heat down and move vegetables to one side of the skillet. On the free side, add the soyrizo. Let warm for a few minutes and then flip to heat the other side. Set aside.
- Once potatoes are roasted, add them plus the sautèed veg to a serving dish. Liberally add sea salt and pepper to taste. Use a small spoon to "plop" the soyrizo across the dish.
- Garnish with sliced avocado, optional microgreens, and more salt and pepper. Serve immediately.