If you’re looking for a flavorful brunch side dish, then these Homemade Breakfast Potatoes are it! They are roasted till slightly browned with some peppers and onions.
Happy Monday ya’ll! I hope you all had a great weekend and had a chance to do something fun! 🙂 I know we did. If you didn’t see, Mike and I ran in our first ever 5K Mud Run this weekend, and had a blast! The Mud Run is not your typical “run”. We had to run through knee deep {sometimes waist deep} mud pits, climb over 10-15 foot walls, army crawl through long tunnels, and much more. It was pretty intense, especially towards the end when it was just obstacle after obstacle. But running with friends made the hard parts easier. We all had a blast and splashed quite a few people with mud along the way. 🙂 hehe We are definitely going to do something like this again!
After we finished the race we headed over to pick up the little man and eat a little brunch with my husbands parents.. I love eating brunch on the weekends! One of my favorite things for brunch is a good breakfast potato hash. It is the perfect compliment to eggs. One way to make sure you get a good breakfast potato hash is to make all of your cuts the same size in the beginning. This helps insure that everything cooks evenly. After the cuts are made roast them to perfection with some other veggies and you’re all set! These breakfast potatoes are so good we actually have them for dinner sometimes during the week. 🙂 What is your favorite brunch dish?
To get started, dice up your veggies into small and equal pieces. First dice 8 red potatoes with skin on.
Next, dice up 1 red pepper, 1 yellow pepper, and 2 small onions. Put all veggies in a large bowl.
Top with 4 Tablespoons of Olive oil and generously season with salt & pepper. Toss to coat. Spread out on a baking sheet to bake.
Place baking sheet in a 400º oven for 40-50 minutes or until slightly browned. {stirring veggies halfway through to cook evenly}
Remove from oven and let sit for 5 minutes. Season with more salt if needed. {i didn’t have to season mine again, but I also like less salt}
Serve with eggs or sauteed turkey sausage. 🙂
Breakfast Potatoes
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 5-7 1x
- Category: Breakfast, Vegetarian, Gluten-free, Side Dishes
- Method: Roasted
- Cuisine: American
Description
These slightly browned roasted potatoes with peppers and onions make a flavorful brunch side dish.
Ingredients
- 8 red potatoes, diced {skin on}
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 small onions, diced
- 3–4 Tablespoons of olive oil
- salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Add diced red potatoes, red pepper, yellow pepper, and onion to a large bowl.
- Top with Olive oil and generously season with salt & pepper. Toss to coat. Spread out on a baking sheet to bake.
- Bake for 40-50 minutes. {stirring veggies halfway through to cook evenly}
- Remove from oven and let sit for 5 minutes. Season with more salt if needed. {i didn’t have to season mine again, but I also like less salt}
- Serve with eggs or sauteed turkey sausage. 🙂
Keywords: breakfast potatoes, oven breakfast potatoes, roasted potatoes
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