The Best Vegan Breakfast Taco Bell Fiesta Potatoes

Easy, crispy fiesta smashed potatoes. A tasty side dish for those going vegan and looking for a delicious vegan breakfast dish.

Did you hear about Marriott’s new vegan egg breakfast sandwich?! It launched late last year and is the first vegan breakfast menu item to debut at around 150 Aloft locations. The sandwich looks delicious and I’m sure will quickly become one of their most popular menu items. Not to mention this type of savory breakfast sandwich would pair well with these crispy fiesta smashed potatoes too! So let’s start cooking!

Gather Ingredients

Good news! This recipe is simple and delicious. You could even skip the fiesta inspired toppings if you’d like but honestly where is the fun in that?! For this recipe, here’s what you’ll need to get you started.

• Baby potatoes
• Core + Rind’s Sharp + Tangy Cashew Cheesy Sauce
• Pico de gallo
• Cilantro
• Coconut Oil for baking
• Kosher salt

If you wanted to enjoy these potatoes as your main course instead of a side dish you could always add a vegan protein like these Meatless Crumbles or similar alternative. Plus don’t forget a healthy side of greens! I would select and top these potatoes with arugula or spinach.

Prepare the Potatoes

Preheat the oven to 375* F. To prepare the potatoes, first you’ll want to clean them. Once cleaned add to a large pot, cover with water and a little salt and bowl them until tender. This took about 15 – 20 minutes for me. Since they are baby potatoes, don’t cut them. You can, if you want smaller sized pieces, but I’ve found by trying it both ways it’s best to leave them whole.

Once the potatoes have finished boiling allow them to air dry for 10 minutes or so. This will ensure maximum crispiness. While potatoes are drying melt 2 tablespoons of coconut oil. Then add the potatoes and coconut oil into a large bowl along with kosher salt and gently toss until potatoes are evenly covered.

Now spread potatoes out in an even layer onto a large baking sheet and ensure they are not on top of each other. Using a fork or masher, gently smash the potatoes. For ultra crispy potatoes smash them until thin. For a fluffier potato experience, less smashing to ensure thickness. Repeat this until all potatoes have been smashed. Then bake in the oven on 375* F for 45 minutes.

Garnish the Potatoes

Once the baby potatoes have finished baking in the oven it’s time to make the fiesta! For this you’ll want to simply drizzle the cheese sauce over the potatoes. If you are looking for the type of drizzle I achieve in the pictures linked here you’ll want to add a little bit of water to the cheese sauce. Just enough so it’s not too thick and doesn’t end up in “blobs” over the potatoes. But the cheese sauce is the base. Next, top with the pico de gallo and then the cilantro. It’s best to do this step as quickly as possible so you can enjoy the potatoes piping hot! I hope you enjoy this easy vegan breakfast recipe packed with flavor!

The Best Vegan Breakfast Taco Bell Fiesta Potatoes

The Best Vegan Breakfast Taco Bell Fiesta Potatoes

0 from 0 votes

Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

321

kcal

Easy, crispy fiesta smashed potatoes. A tasty side dish for those going vegan.

Ingredients

• 1.4 lb Baby potatoes

• 1/2 cup Core + Rind’s Sharp + Tangy Cashew Cheesy Sauce

• 1.2 cup Pico de gallo

• Cilantro

• Coconut Oil for baking

• Kosher salt

Preparation

• Preheat the oven to 375* F.
• To prepare the potatoes, first you’ll want to clean them. Once cleaned add to a large pot, cover with water and a little salt and bowl them until tender, about 15 – 20 minutes.
• Once the potatoes have finished boiling allow them to air dry for 10 minutes or so. This will ensure maximum crispiness. While potatoes are drying melt 2 tablespoons of coconut oil. Then add the potatoes and coconut oil into a large bowl along with kosher salt and gently toss until potatoes are evenly covered.
• Now spread potatoes out in an even layer onto a large baking sheet and ensure they are not on top of each other. Using a fork or masher, gently smash the potatoes. For ultra crispy potatoes smash them until thin. For a fluffier potato experience, less smashing to ensure thickness. Repeat this until all potatoes have been smashed. Then bake in the oven on 375* F for 45 minutes.
• Once the baby potatoes have finished baking in the oven drizzle the cheese sauce over the potatoes. If you are looking for the type of drizzle I achieve in the pictures linked here you’ll want to add a little bit of water to the cheese sauce. Just enough so it’s not too thick and doesn’t end up in “blobs” over the potatoes. But the cheese sauce is the base.
• Next, top with the pico de gallo and then the cilantro.
• Serve hot!

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