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Loaded Breakfast Potatoes

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!

Ingredients

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

Instructions

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?

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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

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debra

Saturday 25th of July 2020

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

Jackie @ Vegan Yack Attack!

Saturday 25th of July 2020

I think that unsweetened soy milk could work well!

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