Today I want to share an easy recipe with you that really delivers on flavour. These dairy free breakfast potatoes are modeled after a traditional breakfast sausage flavour profile, so if that’s your jam, you’ll love these.
What I love the most about this recipe: how inclusive it is. No alliums, there’s a low histamine recipe version, and it’s EU top 14 free (and more). I hope you’re able to make these, and absolutely love every bite.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, GERD, Low FODMAP, Vegan
Compatible With: Corn Free, Peppercorn Free, Low Histamine, GERD
Truly Corn Free: Use a safe cooking oil/fat of choice instead of dairy free butter. Be sure to source safe raw ingredients.
Peppercorn Free: Omit the pinch of black pepper. The flavour change will be minor.
Low Histamine: Use the Low Histamine Version of the recipe further down on the page (use the table of contents to jump down quickly).
GERD: Omit the pinch of white pepper. Additionally, make sure you serve a portion size that works for YOU. With too large a portion, this could be considered a high fat food due to the butter/fat content in Part 1.
Top 9 & Top 14 Free Creamy Breakfast Potatoes Ingredients
Part 1 Ingredients
- 80g Dairy Free Butter OR Cooking Fat/Oil of Choice (just about 3 ounces)
- 500g Organic Gold Potatoes (18 ounces), medium dice
- 160g Organic Orange Bell Pepper (6 ounces), small dice
- 1.5 tsp Sea Salt
Part 2 Ingredients
- 2 TBSP Organic Maple Sugar
- 2 tsp Organic Dried Marjoram
- 2 tsp Organic Smoked Paprika
- 3/4 tsp Organic Dried Sage
- pinch Organic Ground White Pepper
- 5 – 7 drops Liquid Smoke (see note below)
- 355mL Milk of Choice (12.7 ounces)
About the Liquid Smoke
Liquid smoke can help add another layer of flavour, which is fantastic, when you’re following any type of restricted diet. If you’ve never used it before, here’s the brand I use. You can see more free-from foods I use in this part of my Amazon Shop.
If you don’t have smoke, or want to leave it out, you absolutely can. The overall flavour profile will shift a small amount, but you’re still going to love the final results.
For those who are foodies at heart, you can also purchase a small smoke gun like this one, then experiment with different wood chips to impart different flavours each time you make these breakfast potatoes.
Low Histamine Creamy Breakfast Potatoes Ingredients
Part 1 Ingredients
- 80g Dairy Free Butter OR Cooking Fat/Oil of Choice (just about 3 ounces)
- 500g Organic Gold Potatoes (18 ounces), medium dice
- 160g Organic Orange Bell Pepper (6 ounces), small dice
- 1.5 tsp Sea Salt
Part 2 Ingredients
- 2 TBSP Organic Maple Sugar
- 2 tsp Organic Paprika
- 2 tsp Organic Dried Marjoram
- 3/4 tsp Organic Dried Sage
- 1/4 tsp Organic Thyme (ground or sprigs)
- 355mL Milk of Choice (12.7 ounces)
Directions (For Both Versions)
Start by cubing your potatoes and dicing your bell pepper. For this recipe, I opted to leave the skin on the potatoes. You can remove it if that’s your thing. The bell pepper should be a small dice, as you don’t want it to overpower the mouthfeel of the potatoes.
Once you’re ready, heat a large non-stick pan on medium-high heat (7/10 for me). Add your butter/fat and once it’s melted (or heated in the case of oil), add the potatoes, bell pepper, and 1.5 tsp of sea salt. Mix well and cook for 8 minutes.
Now, add all of your seasonings, optional liquid smoke, and milk. Mix well and continue to cook for 8 – 10 minutes. Stir as needed to prevent burning/sticking. The potatoes are done when they’re easy to pierce with a fork. If your dice is a different size than what’s photoed, your cook time will be different.
If your milk evaporates too much during the cooking process, don’t be afraid to add a little more. However, avoid adding too much near the end of cooking. Part of what creates the creamy mouthfeel is the natural starch from the potatoes and the evaporation of the milk as it cooks.
That’s it! Serve with whatever you like at breakfast time. Well, you know you can eat these for dinner, so pick something you love with potatoes. If you love breakfast sausage, be sure to check out this recipe, as they pair together so well.
Answering Your Creamy Breakfast Potatoes Recipe Questions
Could I use different potatoes?
For this particular recipe, you might be able to use a red potato or Japanese sweet potato. However, I haven’t tested this out. This recipe was designed around the texture and cooking properties of gold potatoes. Should you get brave and swap the potatoes, let me know how it goes.
What makes these breakfast potatoes?
The flavouring profile is what makes these a breakfast potato specifically. The profile is modeled after a traditional breakfast sausage that you can purchase in stores and order at restaurants.
If that profile isn’t your jam, you can swap the seasonings for something you know you’ll enjoy, and follow the same method.
Can I use tallow as my cooking fat?
Yes, you absolutely can use tallow as the cooking fat to get started. Personally, I love bison tallow from The Honest Bison, along with Camel Hump Fat (the taste is a little less forward). Any tallow will work though.
Will any type of milk work, or is one better than the rest?
You can use any mammal based milk or dairy free/plant based milk for this recipe. Milk with a higher fat content such as whole milk will create a bit more creaminess in your potatoes.
I don’t suggest high flavoured milks such as full fat coconut milk, or flavoured milks. It’s best to cook with an unsweetened, plain milk of choice.
