If you love potatoes for breakfast, try this breakfast potatoes with sauteed mushrooms recipe. It's so flavorful and a delicious start to your day!

I love savory breakfasts over sweet ones on any given day. This is my favorite recipe because it comes together in less time. You can also use your leftover potatoes to make this flavorful breakfast.

Plated breakfast potatoes with sautéed mushrooms garnished with microgreens.

Main Ingredients and Substitutions

For exact ingredient quantities, please check the recipe card.

Mushrooms: I used button mushrooms and shitake mushroom powder in this recipe. You can also use fresh or dried whole shitake mushrooms. If using sliced shiitake mushrooms, cook them for five more minutes. You can substitute with cremini or portobello mushrooms for a deeper flavor if you don't have button mushrooms.

Onions: Onions and mushrooms pair very well. You can use spring onions as well in this recipe.

Herbs & spices: I used garlic and a fresh thyme sprig in this recipe. Like an onion, garlic goes well with mushrooms. If you do not like it, you can skip the garlic. Instead of fresh thyme, you can use dried thyme or other herbs like oregano or rosemary.

Potatoes - You can use any variety, but Yukon Gold or Russet work particularly well for their texture. You can also use sweet potatoes instead of potatoes.

How to Make Breakfast Potatoes with Sautéed Mushrooms

Finely chop the garlic and keep it aside. Slice the onions and mushrooms.

Ingredients for breakfast potatoes with sautéed mushrooms including onions, garlic, thyme, and mushrooms.

Boil or bake the potatoes and cut them into big cubes.

Boiled potatoes ready for breakfast potatoes with sautéed mushrooms.

Heat a pan and add oil. Once it is hot, add finely chopped garlic and thyme sprigs.

Close-up of sautéed garlic and thyme in a pan.

Now add sliced onions and let them fry for a couple of minutes.

Onions added to the sautéed garlic and thyme in a pan.

Add mushrooms and let it cook for 2 minutes on medium to high flame. Mushrooms will start releasing their water.

Mushrooms added to the sautéed onions and garlic in a pan.

Now add the powdered shiitake mushrooms, black pepper powder, salt, and ½ cup water. Mix everything well and let it simmer for 3-4 minutes on medium flame.

Seasoning being added to the sautéed mushrooms in a pan.

Add boiled potato cubes and let them simmer for 5 minutes in mushroom gravy. Prick the potatoes with a fork so that the flavors penetrate them. Add more water to adjust the consistency to your liking.

Boiled potatoes added to the sautéed mushroom mixture in a pan.

Switch off the stove, and the sauteed mushrooms with potatoes are ready for breakfast!

Close-up of breakfast potatoes with sautéed mushrooms being cooked in a pan.

Serving Tips

Though I mostly serve these sauteed mushrooms with potatoes as they are, here are some other ways to enjoy this dish.

With Toast: Serve these flavorful potatoes and mushrooms with buttered toast for a filling breakfast.
As a Side dish: Pair this dish with scrambled tofu or eggs for a hearty brunch. And this is my favorite way!
With cheese: Just before serving, top these breakfast potatoes with grated cheese and immediately enjoy the dish!

Breakfast Potatoes with Sautéed Mushrooms

Sravanthi Chanda

Breakfast potatoes with sautéed mushrooms are a delicious combination of tender potato cubes and savory mushrooms, sautéed with onion, garlic, and thyme.

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Prep Time 15

Cook Time 15

Course Breakfast

Cuisine Global

Servings 2

Calories 207 kcal

Ingredients

½ lbs Potatoes
4 ounce Button Mushrooms
½ cup Water
½ cup Onion sliced
1 tablespoon Shiitake mushroom powder
2 teaspoon Oil
1 tablespoon Garlic finely chopped
2 Thyme sprigs
¼ teaspoon Black pepper freshly ground
Salt to taste

Instructions

Prepare the Ingredients

Finely chop the garlic and set it aside. Slice the onions and mushrooms.
Boil or bake the potatoes and cut them into large cubes. Check the recipe notes section for instructions on cooking potatoes.

Sauté the Aromatics

Heat a pan over medium heat and add oil.
Once the oil is hot, add the chopped garlic and thyme sprigs. Sauté until the garlic is fragrant.

Cook the Onions and Mushrooms

Add the sliced onions to the pan and fry for a couple of minutes until they become translucent.
Then, add the mushrooms and cook for 2 minutes on medium to high flame. The mushrooms will start releasing their water, adding to the dish's flavor.

Add Seasonings

Stir in the shiitake mushroom powder, black pepper powder, salt, and water.
Mix everything well and let it simmer for 3-4 minutes on medium flame.

Combine with Potatoes

Add the boiled potato cubes to the pan. Let them simmer for 5 minutes in the mushroom gravy.
Prick the potatoes with a fork for better flavor absorption. Add more water if needed to achieve your desired consistency.

Finish and Serve

Switch off the stove once the potatoes are well-coated with the mushroom mixture and heated through.
Your breakfast potatoes with sautéed mushrooms are ready to serve.

Notes

Adjust the seasoning to your taste. If you prefer a spicier kick, add a pinch of red chili flakes.
You can make this recipe using leftover boiled or mashed potatoes. If using leftover mashed potatoes, add the mushroom sauce over them and serve the dish. There is no need to cook the potato mash in the mushroom gravy.
You can use coconut milk instead of water to make this recipe. Coconut milk tastes good with mushrooms and makes them creamy.
The leftovers can be stored in the refrigerator for a day. When you want to use the dish, reheat the leftover mushroom stir fry in a pan and sprinkle with a couple of teaspoons of water. Simmer it for 3 to 4 minutes and use the dish immediately.

Cooking Potatoes

For the best results, you can boil, bake, or steam the potatoes until they are tender but not mushy.

To Boil: Place whole or cubed potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes until they are fork-tender. This method is quick and ensures evenly cooked potatoes.
To Bake: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork a few times to allow steam to escape. Bake for 45-60 minutes until they are soft. Baking gives the potatoes a slightly crisp skin and a fluffy interior. Let them cool slightly before cutting into cubes.
To Steam: Place whole or cubed potatoes in a steamer basket over boiling water. Cover and steam for 15-20 minutes until they are tender. Steaming preserves more nutrients and gives the potatoes a lovely, moist texture.

Adjust the cooking time based on the size of the potatoes. Each method brings out a unique texture and flavor, so choose the one that best fits your cooking style and preference.