Breakfast Potatoes Recipe
Who can resist the charm of breakfast potatoes? They're crispy, creamy, and packed with smoky, savory flavors. Plus, they're incredibly easy to make and pair well with any breakfast dish. If you're wondering what to serve with your tofu scramble or frittata, look no further than breakfast potatoes—they're here to save the day!
Equipment
- 8*8 baking dish
- Knife
- Cutting Board
- Foil
Ingredients
- 5-6 gold, red or russet potatoes
- 1/2 onion sliced (any type of onion)
- 1 cup pepper any color
- 3-4 tbsp Olive Oil
- 2 tsp seasoned salt
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Start by washing the potatoes thoroughly and pat them dry.
- Cut the potatoes in half, then into 1-inch cubes. Place them in a baking dish.
- Slice the peppers and onions and add them to the baking dish.
- Drizzle olive oil over the potatoes, peppers, and onions. Sprinkle all the seasonings on top.
- Use your hands to toss everything together, ensuring that the potatoes and vegetables are well coated.
- Cover the baking dish with foil and bake in the oven for 40 minutes.
- After 40 minutes, remove the foil and continue baking for 5-10 minutes or until the potatoes reach your desired level of doneness.
Notes
How to Store Leftovers
To store your leftover breakfast potatoes, allow the potatoes to cool completely. Then, transfer them to an airtight container or a sealable bag. Make sure to remove any excess air before sealing. Afterward, place the container or bag in the refrigerator for 3-4 days. When you’re ready to enjoy them again, gently reheat them using a Tried this recipe?Let us know how it was!