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This hearty dish is easy to prepare ahead of time which makes it an ideal holiday breakfast dish and a good option to serve for brunch. When you’re ready to serve, simply reheat the potatoes and spoon them on top of toast or roll up in tortillas. To make it a bigger meal, serve it with a side of steamed greens or vegetables or with a salad.

From The Forks Over Knives Plan

This recipe is also available in our convenient iPhone app and newly released Android app.


  • 1 ½ cups chopped red onion
  • 3 tablespoons prepared yellow mustard
  • ¼ teaspoon ground allspice
  • 1 ½ teaspoons finely chopped seeded jalapeño
  • 2 pounds potatoes, any variety, scrubbed and cut into ½-inch cubes
  • Sea salt
  • 2 ripe medium tomatoes, finely chopped (about 1 cup)
  • ½ cup fresh cilantro, finely chopped
  • 3 tablespoons fresh lime juice (from 1 to 2 limes)
  • 6 slices whole-grain bread, toasted, or 6 whole-grain tortillas, warmed
  • Hot Chile Sauce (optional)


  1. In a skillet, combine the onion, mustard, allspice, jalapeño, and 1 cup water. Stir to combine and bring to simmer over medium heat. Cover the pan and cook until the onions are translucent, 5 to 10 minutes. Add the potatoes, salt to taste, and an additional 1 cup water. Raise the heat to high, cover, and cook, stirring once or twice, for 5 minutes. Reduce the heat to medium and continue to cook, covered, until the potatoes are tender when pierced with a sharp knife, 10 to 15 minutes. You can prepare the dish to this point up to 2 days ahead; just transfer the potato mixture to an airtight container and store in the refrigerator until ready to serve.
  2. To serve, reheat over low heat if necessary. Just before serving, stir in the tomatoes, cilantro, and lime juice. Place a slice of bread on each of six plates and top them evenly with the potato scramble. Alternatively, wrap the scramble in warmed whole-grain tortillas. If desired, drizzle Hot Chile Sauce over the top or pass it in a bowl at the table.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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