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Easy Cheezy Potato Bites

I’m all about the contests (as you can see here and here) so here’s one more!  Daiya (famous for their delicious vegan cheeses) is having a “healthy cookout” contest.  I submitted this Easy Cheezy Potato Bites recipe which is great for breakfast, lunch or dinner.  You can vote on my entry here!

This “Easy Cheezy Potato Bites” recipe is delightfully crispy on the outside and ooey, gooey cheesy on the inside; the perfect combination to satisfy any craving!

1/2 C. green bell peppers, chopped
1/3 C. purple onions, chopped
1 medium potato or about 1 C. , shredded with skin on
2 Tb. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
2 Tb. rice, soy or almond milk, original flavor
1/2 C. Daiya pepperjack style shreds
1/4 C. tomato, diced
optional: sprouted wheat English muffin
Directions:
Preheat oven to 350F.
In large skillet, saute peppers, onions and potatoes in olive oil over medium heat.  Stir occasionally for about 7 minutes or until potatoes become soft.
Season with salt, pepper and garlic powder.
Stir in non-dairy milk.
Sprinkle in Daiya pepperjack style shreds and stir to combine.
Prepare muffin cups by spraying with non-stick cooking spray.
Using a spoon, fill 6 regular sized muffin cups with potato mixture all the way to the top, pressing lightly.
Add diced tomatoes to the tops and bake for 25-30 minutes, or until outer edges and top are slightly browned and crispy.
Remove from oven and let cool 10 minutes.
Use a spatula or knife to gently remove from muffin cups and place on toasted English muffins or eat plain.
serving size: 6
prep. time: 10 minutes
cook time: 30 minutes

 

Easy Cheezy Potato Bites
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ C. green bell peppers, chopped
  • ⅓ C. purple onions, chopped
  • 1 medium potato or about 1 C. , shredded with skin on
  • 2 Tb. extra-virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ½ tsp. garlic powder
  • 2 Tb. rice, soy or almond milk, original flavor
  • ½ C. Daiya pepperjack style shreds
  • ¼ C. tomato, diced
  • optional: sprouted wheat English muffin
Instructions
  1. Preheat oven to 350F.
  2. In large skillet, saute peppers, onions and potatoes in olive oil over medium heat.  Stir occasionally for about 7 minutes or until potatoes become soft.
  3. Season with salt, pepper and garlic powder.
  4. Stir in non-dairy milk.
  5. Sprinkle in Daiya pepperjack style shreds and stir to combine.
  6. Prepare muffin cups by spraying with non-stick cooking spray.
  7. Using a spoon, fill 6 regular sized muffin cups with potato mixture all the way to the top, pressing lightly.
  8. Add diced tomatoes to the tops and bake for 25-30 minutes, or until outer edges and top are slightly browned and crispy.
  9. Remove from oven and let cool 10 minutes.
  10. Use a spatula or knife to gently remove from muffin cups and place on toasted English muffins or eat plain.

4 Comments

  1. Sarah this looks awesome! I just happen to have a few bags of pepperjack daiya in the fridge so I’m gonna make this for supper one night this week – and I’ll definitely vote for your recipe!

  2. I haven’t found a recipe yet that I like Daiya with, so I am super excited to try this. It looks really good! And, how do you get your food pictures to look so good?? Do you have any tips for a beginner?

  3. Erica, I hope you like the recipe! I actually made it again b/c I was craving it again. Thanks for the compliment on my photos-I feel like I have a lot to learn still. The key that I’ve found is good lighting (outdoor, indirect sun is best) and a steady hand (unless you have a tripod). I’d love to take a class in it though.

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