JUST Egg and Potatoes

~ Plant-Based Persian
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This is a childhood Persian recipe of crispy fried potatoes and eggs, now made vegan using JUST Egg. Serve it with pickled vegetables, called Torshi.

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Why You’ll Love Vegan Eggs and Potatoes

  • Comfort food is one of my favorite cuisines. It doesn’t get better than fried potatoes.
  • I wanted to share with you one of my favorite dishes from my childhood, Sibzamini and Tokhm-e Morgh (Potato and Eggs). I remember my grandmother making this for lunch, and she would make the potatoes in a big pot of oil. They were so crispy and delicious. This version is a little healthier, with less oil.
  • This recipe is egg and cholesterol-free, using the egg-replacer JUST Egg, made with mung bean.

Ingredients/Equipment Notes

To make this delicious JUST Eggs and Potatoes recipe, you will need the following ingredients (full measurements are in the recipe card below):

  • Russet potatoes
  • turmeric
  • black pepper
  • salt
  • Just Egg (egg replacer)
  • cooking oil
Diced potatoes

You will also need the following equipment:

How to Make JUST Eggs and Potatoes

  • Wash, peel and dice the potatoes into small 1 inch cubes.
  • Heat 2 Tbsp. cooking oil in a large non-stick pan on high heat for 1 minutes.
  • Add diced potatoes and cook on high heat for 5-7 minutes.
  • Reduce heat to medium and cook another 5 minutes.
  • Add turmeric, pepper, salt to the potatoes.
  • Cook another 2-5 minutes until potatoes are tender.
  • Shake bottle of “Just Egg” egg replacer and add entire bottle to potato mixture.
  • Cook another 5 min until the Just Egg liquid has cooked and firmed, stirring throughout like a scramble.

How to Serve JUST Eggs and Potatoes

This recipe is delicious on its own, or served with ketchup. I love to eat it with pickled vegetables (called “Torshi” in Persian) or hot sauce of course. You can find our recipe for Torshi on the blog!

Recipe Tips

– This is a healthier recipe, but add more oil for a crispier potato.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Just Eggs and Potatoes

Vegan Eggs and Potatoes

  • Author: Plant-Based Persian
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
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Description

A vegan Persian crispy potato and “egg” comfort dish

Ingredients

Scale
  • 6 medium Russet potatoes
  • 1/2 tsp. turmeric
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • Just Egg (egg replacer)
  • cooking oil

Instructions

  1. Wash, peel and dice the potatoes into small 1 inch cubes.
  2. Heat 2 Tbsp. cooking oil in a large non-stick pan on high heat for 1 minutes.
  3. Add diced potatoes and cook on high heat for 5-7 minutes.
  4. Reduce heat to medium and cook another 5 minutes.
  5. Add turmeric, pepper, salt to the potatoes.
  6. Cook another 2-5 minutes until potatoes are tender.
  7. Shake bottle of “Just Egg” egg replacer and add entire bottle to potato mixture.
  8. Cook another 5 min until the Just Egg liquid has cooked and firmed, stirring throughout like a scramble.
  9. Serve with ketchup or Persian Torshi.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian