YUKON GOLD & SWEET POTATO HOME FRIES
Healthy vegan home fries recipe featuring Yukon gold and sweet potatoes flavored with thyme, chipotle powder and a smidge of nutmeg will be a delicious addition to your breakfast routine!
Home fries, also known as breakfast potatoes, are always a welcome addition to the morning routine in the cool fall and winter months!
These vegan home fries with Yukon gold and sweet potatoes are sweet, savory and spicy. With the addition of chipotle powder adding a nice warmth to the sweet potatoes, it’s an irresistible combination.
This recipe is easy to put together and will surely be enjoyed with those who are so lucky to be a part of your meal. They were absolutely delicious and I think you are going to love them as much as I do!
You’ll only need a few ingredients, and it cooks up in one pot. It’s a colorful medley of healthy ingredients and perfect for breakfast, brunch, lunch or dinner!
Looking to add a little protein? Try adding sliced vegan sausage when adding the potatoes. It’ll add a nice dose of protein rounding out the meal perfectly, making for a complete meal in one pan!
Ingredients You’ll Need
Onion, red bell pepper, gold and sweet potatoes are cooked until tender with a mix of flavorful spices for a vegan home fries recipe that’s a savory, sweet and spicy!
Here is everything you will need:
- Gold potatoes
- Sweet potato
- Red bell pepper
- Olive oil
- Garlic powder
- Chipotle powder
- Nutmeg (optional)
- Salt + pepper
How To Make Yukon Gold & Sweet Potato Home Fries
- In a large skillet, heat oil over medium heat. Add onions and bell peppers, cook until onions are softened, about 5 minutes.
- Add potatoes, herbs and spices (as shown above), cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally.
- Season with salt + pepper, and serve right away.
- A large 12 inch skillet works best with this recipe, giving the potatoes enough room to crisp on the bottom. But if you only have a 10 inch, you’ll be fine too (I’ve made these plenty of times in mine).
- For best results do not cover the potatoes when cooking. Covering them will result is overly moist and un-crisp potatoes.
- Be sure to scrap the bottom of the skillet to get all the pieces that may stick to the bottom, they add a nice flavor and some crispy texture to your finished dish.
As shown below, I paired my home fries with a tofu scramble which included sun-dried tomatoes, fresh spinach, garlic powder, turmeric, sea salt, cracked pepper and a little bit of chopped parsley. Just simple and easy, using what I had on hand.
Here is a few more of my favorite serving suggestions:
- Serve with this Simple Tofu Scramble or Veggie Tofu Scramble with Dijon.
- Serve with a side of Savory Sauteed Kale or Vegan Collard Greens.
- Pair with a slice of toasted homemade Artisan Bread or soft and chewy Vegan Naan.
- Serve with Mini Chickpea Flour Frittatas.
- Pair with a simple soup like this Roasted Butternut Squash Soup.
- Serve alongside this Ultimate Vegetable Lentil Loaf.
How To Store
Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
Freezer: These home fries freeze beautifully for up to 2 months. To freeze, let the potatoes cool completely and store them in small portions or large portions using freezer friendly containers or ziplock bags. If using baggies, make sure to squeeze out any excess air before sealing. Use a marker to date the baggies or add dated stickers to containers.
Reheat: To reheat potatoes, simply re-roast them in a preheated oven set at 400 degrees F. for 10 – 15 minutes, until warmed through. You can also zap them in the microwave for 2 – 3 minutes, stopping to stir every 1 minute.
More Easy Breakfast Recipes
- Chickpea & Sweet Potato Breakfast Hash
- Classic Vegan Pancakes
- Easy Vegan Waffles
- Healthy Bowl Of Cinnamon Oatmeal
- See all vegan Breakfast recipes on TSV!
If you try this home fries recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
YUKON GOLD & SWEET POTATO HOME FRIES
Healthy home fries using yukon gold and sweet potatoes flavored with thyme, chipotle powder and a smidge of nutmeg. A delicious addition to your breakfast routine!
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 4 - 6 1x
- Category: Breakfast
- Cuisine: Vegan
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 1 red bell pepper, chopped
- 5 Yukon gold potatoes (about 1 lb.), cut into 1 inch cubes
- 1 large sweet potato, cut into 1 inch cubes
- 1 teaspoon thyme, dried or fresh
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle powder, or to taste
- dash or two allspice or nutmeg, optional
- mineral salt & cracked pepper, to taste
In large skillet over medium heat, heat 1 tablespoon oil and cook onions and bell peppers until onions are softened, about 5 minutes. Add potatoes, herbs, spices and remaining oil, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. You want the potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom, they will add nice flavor and some crispy texture to your dish.
Season with plenty of salt and pepper. Serve right away.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. For longer storage, freeze for up to 2 months.
Recipe adapted from Epicurious.
Looking to add a little protein? Add sliced vegan sausage when adding the potatoes for a nice dose of protein rounding out the meal perfectly, making for a complete meal in one pan!
Updated: Gold Potatoes + Sweet Potato Home Fries was originally published in December 2012. It has been updated with new photos and helpful tips in January 2020.
FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!
Made this for breakfast this morning, and it's fantastic! I was out of sweet potatoes, though; so I subbed in carrots and cooked it slightly less time. Very tasty! :)
Sounds delicious Shanti! What a great idea and quick thinking. :)
Had this for dinner last night with Morningstar veggie sausage. Breakfast for dinner! So good!
Sounds delicious! I love breakfast for dinner every now and then! Cheers :)
I love you guys and your veganista blog! I will be making this one within the week…though I had to laugh a bit…please tell me what I am missing by using ordinary sea salt as opposed to Himalayan salt which I've never hear of?
Himalayan salt is wonderful. It's pink in color sometimes it's called Pink Himalayan Sea Salt. It contains the full spectrum of minerals and trace elements, over 80, that other sea salts don't have as well as having a really nice flavor. I highly recommend looking for it and including it with your salts. I buy mine at Trader Joe's for $1.99 and it comes in a grinder fashion, it will last me awhile even with all the cooking I do…also you may find that you do not need as much compared to regular sea salt. I've seen it elsewhere but for a bit more. If you can't find it in your grocery store, ask your grocer to carry it. Also Celtic Sea Salt contains all 84 minerals as well. There are a few other sea salts such as Celtic sea salt that also carries all 84 minerals and trace elements. Hope this helps :)