Loaded Breakfast Potatoes

Bowl of Loaded Breakfast Potatoes with fork on burlap material

These Loaded Breakfast Potatoes are a crispy potato hash covered in a heavenly mushroom gravy!

Bowl of Loaded Breakfast Potatoes with fork on burlap material

For more years than I can remember, there has always been the same ritual taking place in my home, on Father’s Day. The last couple of years my Dad has asked us to get him nothing (sorry, dude, not happening), and only to enjoy the day together. This means that my mom makes him biscuits and gravy, and I make him a salt-rimmed Bloody Mary. Pretty awesome breakfast, huh?

Close up shot of onions, tomatoes, mushrooms, and bell peppers in a bowl
close-up shot of chopped potatoes

This year will be no different, but I decided to make a breakfast meal inspired by the upcoming holiday. My mom makes an ultra-creamy sausage gravy with Pillsbury biscuits, so obviously my dish is a little different. Not to mention that I haven’t actually made vegan biscuits, yet, and I didn’t want to test them out on you until I have just the right recipe. So, instead of canned biscuits, I give you a potato hash! I love potatoes for breakfast, like immensely.

Process shots of making creamy, mushroom gravy
Image collage of making potato hash in a skillet

If I had it my way, I would smother just about any item in the gravy that I created. When I was making it, I was thinking back to the Biscuit and Gravy side that I had at Hungry Tiger Too in PDX. It was a creamy, peppery, mushroom gravy, and although mine is a bit different, it still tastes really freakin’ good. Now, pair this ambrosial mushroom gravy with a flavorful potato hash-thing and you’ve got yourself a winning breakfast of loaded breakfast potatoes! 

One Year Ago: Raw Creamy Tomato Basil Pasta // Two Years Ago: How to Make Almond Flour

Bowl of Loaded Breakfast Potatoes with fork on burlap material

Loaded Breakfast Potatoes

Yield: 3 -4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These Loaded Breakfast Potatoes are a crispy potato hash covered in a heavenly mushroom gravy!


Potato Hash

  • 2 tsp . Coconut Oil
  • 1 1/2 lb . Russet Potatoes, Rinsed and Chopped (1/2" Square), or Roughly 4 C.
  • 1 C . White Onion, Diced
  • 1 C . Tomato, Diced
  • 1/2 C . Red Bell Pepper, Diced
  • Salt & Pepper to taste
  • 1 C . Arugula, Firmly Packed, Baby

Mushroom Gravy

  • 1 1/2 C . + 1 T. Light Coconut Milk, Divided
  • 1/2 C . White Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1/2 C . Baby Bella Mushrooms, Finely Diced
  • 1 T . Corn Starch, Organic
  • 3 T . Nutritional Yeast
  • 1 T . Liquid Aminos, use Coconut Aminos if you have a soy allergy
  • in Black Pepper to taste, I like a lot mine
  • Get Crazy Option: Top with Vegan Cheese Shreds


Potato Hash

  1. Warm the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover with lid and cook for 15 minutes, stirring occasionally. Add the onions to the potatoes, cover, and saute until the onions are becoming clear.
  2. Adjust temperature to medium, then stir in the bell pepper and tomatoes into the pan. Leave uncovered and saute/stir until the potatoes are crispy and cooked all of the way through.
  3. Season with salt and pepper. Only fold in the arugula to wilt right before serving. You don't want it to be overdone, plus it looks better when it's fresh. 😉

Mushroom Gravy

  1. I started making the gravy and the same time as the potatoes, but you could always start it before making the hash. I wouldn't recommend doing it afterward, as the potatoes may get mushy when reheated.
  2. Start the gravy in a small-medium saucepan by lining the pan with 1 T. of Light Coconut Milk, bring it to a simmer over medium heat.
  3. Next, add the onion to the pan, saute for 2 minutes, then stir the garlic in. Cook until the onions are slightly clear, and add the mushrooms to the pan. Saute until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion/mushroom mixture and stir until everything is coated, without chunks.
  4. From this point you can do two different things: you can put the contents of the pan into a blender or food processor with the rest of the gravy ingredients (1 1/2 C. Light Coconut Milk, Nooch, and Liquid Aminos) and pulse a few times for a smoother consistency; OR just add the rest of the ingredients to the pan for a chunkier gravy. I went the chunky route, but both will taste great!
  5. Put everything in the pan and bring to a boil. Stir occasionally and lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until the gravy is to your desired thickness, then season with gratuitous amounts of pepper. Or not. 😀
Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Bowl of Loaded Breakfast Potatoes with fork on burlap material
Close up of bowl of Loaded Breakfast Potatoes with fork

I hope that everyone enjoys their weekend, and Happy Father’s Day to all of those awesome dads out there! (and single moms that play both parents 😉 ) Now, where’s that Bloody Mary?!

Bowl of Loaded Breakfast Potatoes with fork on burlap material

Side note: Here is an awesome video that I saw on HuffPo today. Sad and heartwarming at the same time, so if you’re a crier, you may need to grab some tissues! <3

25 Comments on “Loaded Breakfast Potatoes

  1. Now this is my kind of breakfast! Hearty and substantive while still popping with fresh vegetables. I love your pictures on this. Adding the newspaper was such a great choice and really sets the scene.

    Good luck on that Bloody Mary recipe. It may take several drinks and lots of tinkering until you get the recipe juuuuuuuuuust right… 😉

  2. Pingback: Fruity Roasted Fennel Salad | Vegan Yack Attack

    • I definitely agree with you, on that! ha ha 🙂

  3. Potatoes for breakfast is always a treat (a departure from my normal oatmeal) and I love the looks of these potatoes, smothered in gravy. I bet your dad was thrilled!

  4. I’m just starting the vegan venture. Thanks for the Potatoes for Breakfast. I must loose weight….and I want to live long enough to make my kids miserable.

  5. Made this recipe yesterday — so good! Potato hash was obviously going to be good, but the mushroom gravy is a definite keeper. My boyfriend loved it. I have a triple batch simmering on the stove as I type this. Thanks for sharing 🙂

    • That’s awesome, Katie! I really enjoyed making (and eating, obviously) this recipe; so I’m stoked that you tried it out and loved it! 😀

  6. So surprised how yummy this was especially the gravy! Made the gravy again the next morning to put on vegan sausage and biscuits and my husband just couldn’t believe how good it tasted – best gravy recipe I have tried so far! Oh, didn’t have arugula and used spinach instead – definitely going to be making this again!

    • Hell yeah! That is awesome! This recipe is one of my favorite breakfast dishes, and now you have me craving gravy. 😉

  7. Pingback: Top 13 Recipes of 2013! | Vegan Yack Attack

  8. Pingback: Loaded Breakfast Potatoes with Mushroom Gravy – Vegan Recipes from Cassie Howard

  9. Hi,
    My parents can’t have oil in their diet and I was just wondering how this might work without oil? Or is there a substitute? If not…I guess more mushroom sauce for me. 😉 Thanks!

  10. Pingback: Vegan Breakfast Recipes That'll Get You Out of Bed Early - Vegan Food Lover

  11. What is purpose of liquid aminos? I don’t have it. Any substitute? Looks so delish

    • You can use soy sauce or tamari in place of Liquid Aminos! 🙂

  12. Pingback: Vegans Love Mimosas, Too… | biggestlittlevegan

  13. Pingback: Baked Plum Pistachio Oatmeal Cups | Vegan Yack Attack

  14. Pingback: Mint Chocolate Chia Parfait

  15. Pingback: 31 Best Vegan Recipes with Potatoes - Namely Marly

  16. Sounds soooooo good! Just starting my vegan journey. I was wondering if you could use other plant milk or only coconut milk.

    • I think that unsweetened soy milk could work well!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe