Vegan Breakfast Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 tsp or 6g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Optional: Use vegan butter instead of vegetable oil.
2. Heat a skillet over medium heat or an electric skillet to 350°F.
3. Microwave the potatoes for 4-6 minutes, flipping once, until they have a little give when squeezed. Alternatively, bake them in a 400°F oven for 20-35 minutes until soft.
4. Cut the cooked potatoes into bite-sized pieces and add vegetable oil to the hot skillet. Use enough oil to accommodate all the potatoes.
5. Place potatoes onto the skillet directly in the oil, ensuring both exposed cut sides touch the oil for even browning.
6. Spray the top of the potatoes with oil (optional) and season with half of the salt, pepper, and garlic powder.
7. After about 4 minutes, turn the potatoes to brown evenly on the other side.
8. After another 3-4 minutes, flip the potatoes skin side down and season with the remaining salt, pepper, and garlic powder. Cook for another 2-4 minutes until crispy and golden brown.
9. Serve with condiments such as hot sauce or Whiskey BBQ ketchup.