Potato Scramble

This colorful scramble makes a hearty breakfast dish. I usually make it for company or during the holidays, as it takes some time to prepare, but the beautiful presentation is worth it. Top with homemade ketchup, salsa, or Lemon-tahini sauce.

2 pounds Yukon Gold potatoes (4 to 5 medium)
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
2 cups sliced mushrooms (4 to 5 medium)
1 teaspoon dried oregano
1 teaspoon dried basil
1-1/2 teaspoons granulated garlic
1 teaspoon paprika
1 can (15 ounces) cooked navy beans (or other white bean), (about 1-1/2 cups)
1 cup chopped tomatoes
4 medium-large collard green leaves, cut into 1/2-inch pieces (about 1-1/2 cups)
Optional: serve with Ketchup, Salsa, or Lemon-tahini Sauce (below)

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Cut potatoes, with skin-on, into 1/2-inch cubes. Spread the cubes out evenly on the baking sheets. Bake for 15 minutes; take out and using a spatula, flip the potatoes (this does not have to be precise). Return to the oven and bake for 15 more minutes, or until tender.

2. Heat 1 tablespoon of water in a large skillet over high heat. When the water starts to sizzle, stir in the bell pepper, onion and mushrooms, and cook, stirring frequently for 3 minutes. Stir in the oregano, basil, garlic, and paprika, adding water as needed.

3. Decrease the heat to medium and stir in the beans, tomatoes, and collard greens. Cover the pan and cook for 5 minutes more, until the collards have wilted, stirring once or twice, and adding water as needed to prevent sticking. Stir in the cooked potatoes. Serve immediately with ketchup or salsa.

Preparation: 35 minutes
Cooking: 30 minutes (potatoes baking), 10 minutes (stove top)
Serves: 4 to 6 (makes 8 cups)


Tortillas: Tastes great in warm corn tortillas with a little sliced avocado.

Potatoes: Yams or sweet potatoes may be substituted for all or half of the potatoes.

Lemon-tahini Sauce

Tahini is ground sesame paste. It looks like creamy peanut butter but lighter in color, and can be found near the peanut butter in the grocery store.

¼ cup water
¼ cup tahini (or 3 tablespoons hulled sesame seeds)
3 tablespoons lemon juice
1 tablespoon lemon zest (optional)
1/8 teaspoon garlic powder
1/8 teaspoon cumin

Combine in a blender or Vitamix until smooth.
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  1. NormS says

    Yukons, Yams and Sweet Potatoes……….I understand why Russets wouldn’t be a good choice because they tend to disintegrate, but would Red potatoes be OK?

  2. says

    I absolutely love this hearty and filling dish. It’s perfect for an energizing breakfast. I’m making it for the second time today and will have plenty of left overs for the week. Reheats really well! :)

  3. Lisa says

    We have made this several times @ our house & it’s become a definite favorite. Thinking of adding it to the menu again this week.

  4. Anne says

    I love this dish. . . . made it three time now . . . . always for my dinner rather than breakfast . . . . the tahini sauce really is a wonderful addition

  5. says

    I made this dish for breakfast with the help of a friend and it turned out great! I’m so pleased that the potatoes and onions were completely fine without the oil that I’m used to using. :)

  6. Lynn says

    I made this for a weekend breakfast with a friend, and we both really enjoyed it. It is so energizing. I am impressed by how this recipe works in so many healthy foods – beans, greens, a healthy starch, and colorful vegetables in a way that makes you feel light and energized after eating.

  7. Lynn says

    Apologies if I am adding too many comments on this, but this tecipe is one of my all time favorites, and I really appreciate its great taste.

    We are hosting some long-time friends this week for Thanksgiving, but we didn’t explain our new plant-based diet before they arrived. Usually for breakfast we would cook the following :

    1 lb of bacon, to be shared
    2 or 3-egg omlettes for everyone
    Toast. with copious amounts of butter

    On the first day of their visit (today) I made Potato Scramble, and they loved it! Believe me, I did have eggs and butter and cheese standing by in case of a fail, but it was completely unnecessary.

    I really appreciate the time and effort that goes into these recipes to make them taste great and able to be made by people like me! Thank you so much!

  8. says

    Cathy, Thank you for this recipe! I made this last night for dinner. It was wonderful coming home from yoga to a very healthy hearty meal. My husband enjoyed it too. I am happy to have leftovers today :) I love the tahini sauce flavor and creamy texture. Delicious and so clean. My local store was out of collard greens, so I used swiss chard instead which seemed to work fine. This will be one of my favorite breakfast, lunch and dinner meals. Thank you so much for sharing.

  9. Tracie says

    I’m assuming that kale could be used instead of the collards? I have some to use up and very little room in my refrigerator for any additional produce! I am planning to make this for Christmas brunch. My omni brother will make scrambled eggs and bacon for my dad and him, but I think they’ll enjoy this as the potato side. And it will be my main dish!

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