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 ketchup, salsa, or Lemon-tahini Sauce (recipe below).
Potato-Veggie Scramble
- Total Time: 1 hour 20 mins
- Yield: 4 (makes about 8 cups) 1x
Ingredients
- 1 ½ pounds white potatoes, unpeeled, cut into ½-inch cubes (about 4 ½ cups)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 medium red bell pepper, seeded and chopped (about 1 ½ cups)
- 5 medium white or cremini mushrooms, sliced (about 2 cups)
- 1 ½ teaspoons finely chopped garlic (about 2 medium cloves)
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon paprika or smoked paprika
- 1 can cooked navy or other white beans (15 ounces; about 1 ½ cups), drained and rinsed
- 1 cup halved cherry or grape tomatoes
- 3 cups packed spinach leaves or coarsely chopped Swiss chard
- ketchup, salsa, or Lemon-tahini Sauce (recipe below); optional
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Spread the potatoes out evenly on the baking sheet and bake for 15 minutes. Remove from the oven and flip the potatoes with a spatula (this does not have to be precise). Return to the oven, and bake for 20 to 25 minutes more, or until tender and lightly browned.
- About 10 minutes before the potatoes are done, place 1 tablespoon of water into a frying pan over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring for about 3 minutes. Stir in the garlic, Italian seasoning, and paprika, adding a little water, as needed, to prevent sticking.
- Decrease the heat to medium-low and stir in the beans, tomatoes, and greens. Cover and cook for 5 more minutes, or until the greens have wilted, stirring once or twice. Toss in the hot cooked potatoes last, and serve immediately as is or with ketchup, salsa, or Lemon-tahini Sauce.
Notes
This scramble is also delicious served in steamed corn tortillas topped with salsa and/or avocado.
Potatoes: Yams or sweet potatoes may be substituted for all or half of the white 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. Ingredients: ¼ cup water, ¼ cup tahini (or 3 tablespoons hulled sesame seeds), 3 tablespoons lemon juice, 1 tablespoon lemon zest (optional), ⅛ teaspoon garlic powder, ⅛ teaspoon cumin. Combine in a blender until smooth.
- Prep Time: 35 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: ¼ recipe, 2 cups
- Calories: 286
- Sugar: 9.1g
- Sodium: 54mg
- Fat: 1.3g
- Saturated Fat: 0.2g
- Carbohydrates: 59.2g
- Fiber: 15.4g
- Protein: 12.0g
- Cholesterol: 0
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?
Hi Norm, sure, red potatoes would be great too! 🙂
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! 🙂
We have made this several times @ our house & it's become a definite favorite. Thinking of adding it to the menu again this week.
Thanks for the note Lisa! Try the ketchup with it too, so good. 🙂
This looks great! Do you have a recipe for the lemon Tahini sauce?
Hi Jill, I just added it to the Potato Scrample post 🙂
Thanks 🙂 can't wait to make it!
What is the recipe for lemon-tahini sauce? Thank you!
Hi Judy, I just added it today, it's under the Notes. 🙂
I love this dish. . . . made it three time now . . . . always for my dinner rather than breakfast . . . . the tahini sauce really is a wonderful addition
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. 🙂
Yay! Thanks for the comment Lionel! 😉
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.
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!
Love to hear that! Thanks Lynn! 🙂
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.
Love to hear that, thanks Donna! 😉
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!
Sure! 😉
I always have cooked potatoes in my fridge. I cubed my potatoes, and cooked them in my air fryer for 10-12 minutes.This saves about 1/2 hour of baking time. I also added Cathy's ranch dressing to my potato veggie scramble. Cathy thanks for another great and simple recipe.
Ever since becoming vegan I really craved a good scramble and now I have it and don’t miss the eggs whatsoever! Potatoes happen to be my most favorite food on earth- ingenious Cathy!
I made this for breakfast this morning and really enjoyed it. I didn't have any cherry tomatoes, so I used canned diced tomatoes that I strained and rinsed. It was great and gave me an easy way to have veggies for breakfast.
I made this for breakfast this morning for hubby and I, and it was so delicious and filling. Even better with the Lemon Tahini sauce for an extra zing. Definitely a keeper, and could be eaten any time of the day. Thank you for a great recipe:)
So glad you liked it! 🙂 Thanks for the comment Nicky!
We're doing 5-day SOS-free. Today is day 4. We had this for lunch with your ketchup. It was deeeelish! I had some leftover baked potatoes in the fridge, so I just cut them up and added them instead of baking new one. They were nice a moist. There's a bunch of us doing this 5-day SOS-free thing together, so I'm going to share this recipe with my friends! Thank you! In the past I've made other recipes from your book. We really like the raw apple crumble, banana bars, and strawberry syrup.
That's great, Leslie! Thanks for the comment! 🙂