Breakfast Potatoes
User Reviews
5
Breakfast Potatoes
Description
Breakfast Potatoes utilize bite-sized red potato chunks mixed with aromatic garlic, onions, and colorful bell peppers for a savory start to the day. The potatoes and vegetables are tossed in a mix of olive oil, melted butter, and a combination of seasoned salt, cayenne, black pepper, and kosher salt. Baking begins at 425°F with periodic tossing to allow even roasting and ends under high heat or broil to develop crispiness on the edges. The result is potatoes with a tender interior and a satisfying crisp exterior contrasted by the softness of the cooked peppers and onions.
The mildly spicy and well-seasoned vegetables add brightness and texture, enhancing the potatoes' natural earthiness. This dish pairs naturally with various breakfast staples including eggs, pancakes, biscuits, or breakfast quesadillas, lending a flavorful and colorful component to the meal.
For convenience, peppers, onion, and garlic can be prepared in advance and refrigerated. Leftover potatoes keep well in the fridge for 5-7 days and re-crisp nicely when reheated in a skillet or air fryer. Alternate cooking methods, such as air frying at 400°F or sautéing the potatoes and vegetables in a skillet, offer flexibility when oven roasting isn’t preferred.
Ingredients
- 2.5 pounds potato cut into bite-size chunks, red
- 2 cloves garlic , minced
- 1/2 onion , chopped
- 1 green bell pepper , chopped
- 1 red bell pepper , chopped
- 2 Tablespoons olive oil
- 2 Tablespoons butter , melted
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
- Bake: Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
- Increase oven temp to 500 degrees (or broil) until crispy, about 10-15 more minutes, tossing twice.
Notes
- Chop peppers, onion, and garlic ahead of time and store refrigerated to save prep time.
- Reheat leftovers on a greased skillet or in an air fryer to restore crispness.
- To air fry, cook at 400ºF for 25-30 minutes, tossing occasionally for even crisping.
- Skillet method: sauté potatoes and vegetables over medium heat until browned and crispy on all sides.
- Enhance meals by serving alongside eggs, breakfast quesadillas, pancakes, or biscuits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 544mg | 23% |
| Potassium | 1153mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 70mg | 78% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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