Make breakfast easier by making our Roasted Breakfast Potatoes with Peppers and Onions right in your oven. The best thing about this is you can easily make enough home fries for everyone!
Potatoes are a breakfast staple at diners, they always serve scrambled eggs, some type of hash browns, and toast. Some people get meat, but that’s usually optional. All these potatoes need is a little bit of ketchup if anything. You can enjoy them for breakfast, lunch, or dinner! They’re great in salads and burritos too.
When you make baked breakfast potatoes on a large sheet pan you can make a large amount each time. You can use much less oil and still get the best crispy breakfast potatoes for brunch and breakfast parties. Also, one pan meal means less mess – just one pan to clean!
How to make Breakfast Potatoes
You only need a few ingredients to make this delicious potato recipe!
- Potatoes: We go for red potatoes or russet potatoes. You could also use Yukon Gold, they’re a bit more buttery in flavor.
- Onions: The onions in this recipe are yellow onions and will get sweeter with roasting.
- Peppers: For the peppers we want a little bit of a bitterness to compliment the creamy potato and the sweetness of the onion after roasting, so you’ll almost always see green peppers, although you could use red if you want more sweetness.
- Prepping: When chopping the vegetables make everything about the same size, even go larger on the peppers and onions if needed as they cook quicker than the potatoes.
- Seasoning: high smoke point oil like avocado oil or algae oil, salt, pepper, and a little paprika.
- Roasting: Once the vegetables are seasoned you can start to roast them in the oven. Place the vegetables right onto the pan to ensure the potatoes, peppers, and onions get nice and roasted. Using something like a silicone mat, parchment paper, or even aluminum foil may cause the veggies to steam.
more breakfast and brunch recipes
- blueberry pancakes
- strawberry banana oatmeal breakfast smoothie
- pancake breakfast muffins
- honey mint orange slices
- vegan bacon egg and cheese biscuit
Roasted Breakfast Potatoes with Peppers and Onions
Ingredients
- 3 red potatoes
- 1 green pepper
- 1 small onion
- 1 teaspoon avocado oil
- 1/4 teaspoon paprika
- salt + pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Chop the potatoes, green pepper and onion. Try to make them the same size so they cook evenly, the peppers, and onions can be chopped into larger pieces since they cook quicker than the potatoes.
- Place the chopped vegetables onto a baking sheet and cover with oil, salt, pepper, and paprika.
- Roasting: Once the vegetables are seasoned you can start to roast them in the oven. Place the vegetables right onto the pan to ensure the potatoes, peppers, and onions get nice and roasted. Using something like a silicone mat, parchment paper, or even aluminum foil may cause the veggies to steam.
- Roast the vegetables in the oven for 20 minutes, toss then bake another 15-20 minutes.
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