Crispy and lightly-spiced potatoes with fried shallots and fresh herbs. Serve alongside your favourite breakfast foods for a seriously delicious start to the day.
You can use any type of white potato. We usually for Maris Piper (try Yukon Gold if you’re in the US), which are high in starch and therefore have a creamier texture.
Combining olive oil and vegan butter adds more richness to the potatoes, but if you prefer you can just use one or the other.
If you can’t find shallots you can also use sliced onion.
Breakfast Potatoes With Crispy Shallots
Serves:3 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
2 large potatoes, diced into cubes
olive oil
1 tbsp vegan butter, or vegan margarine
1 shallot, peeled + sliced
3 garlic cloves, peeled + sliced
1 tsp paprika
1 sprig of fresh rosemary, leaves roughly chopped
salt + pepper
1 small handful of fresh parsley, leaves roughly chopped
Instructions
Add the potatoes to a pot of cold water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Drain the potatoes, tip them out onto a plate and leave them to cool fully.
Once the potatoes are cooled, drizzle a generous amount of oil in a frying pan on a medium heat. Then add the vegan butter and fry for 2 minutes until melted.
Tip the potatoes into the frying pan and fry for 15 minutes or until golden brown on all sides, turning frequently.
Next add the shallot, garlic, paprika, rosemary and generous pinches of salt and pepper to the frying pan. Fry for 2 minutes or until the shallots are crispy.
Finish with a sprinkling of salt and parsley leaves.
1 Comment
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