Vegan Skillet Breakfast Eggs and Potatoes | VegNews

Ingredients

• For the potatoes:
• 1 to 2 pounds baby potatoes, halved, rinsed, and patted dry
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary leaves
• ⅛ teaspoon red pepper flakes
• ¼ cup
• vegan butter
• For the eggs:
• 1 tablespoon vegan butter
• 1 (12-ounce) bottle
• liquid vegan egg
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• For the vegetables:
• 1 bell pepper, chopped
• 1 cup grape tomatoes, halved