Homemade Breakfast Potatoes

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Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Diced Breakfast Potatoes with diced bell pepper in a serving bowl

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!

A group of 5 runners with race bibs and medals

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.

Diced red potatoes on a cutting board

Next, dice up 1 red pepper, 1 yellow pepper, and 2 small onions. Put all veggies in a large bowl.

Diced bell pepper, onion, and red potatoes in a mixing 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.

Diced bell peppers, onion, and red potatoes on a baking sheet

Place baking sheet in a 400º oven for 40-50 minutes or until slightly browned. {stirring veggies halfway through to cook evenly}

Roasted Breakfast Potatoes with bell peppers in a square bowl

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}

A serving bowl of roasted Breakfast Potatoes with bell pepper and onion

Serve with eggs or sauteed turkey sausage. 🙂

A bowl of roasted Breakfast Potatoes

Breakfast Potatoes 7

Breakfast Potatoes

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 50 mins
  • total_time Total Time: 1 hour
  • yield Yield: 5-7 1x
  • category Category: Breakfast, Vegetarian, Gluten-free, Side Dishes
  • method Method: Roasted
  • cuisine Cuisine: American


These slightly browned roasted potatoes with peppers and onions make a flavorful brunch side dish.



  • 8 red potatoes, diced {skin on}
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 small onions, diced
  • 34 Tablespoons of olive oil
  • salt & pepper


  1. Preheat oven to 400 degrees.
  2. Add diced red potatoes, red pepper, yellow pepper, and onion to a large bowl.
  3. Top with Olive oil and generously season with salt & pepper. Toss to coat. Spread out on a baking sheet to bake.
  4. Bake for 40-50 minutes. {stirring veggies halfway through to cook evenly}
  5. 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}
  6. Serve with eggs or sauteed turkey sausage. 🙂

Keywords: breakfast potatoes, oven breakfast potatoes, roasted potatoes


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31 Responses
  1. Claire @A Little Claireification

    I love skillet potatoes. These sound killer with the peppers in them. Thanks so much for sharing your links at our “Best Of The Weekend party”! I have pinned this to our party board and to another big board too. We hope to see you again at the next party! Have a great week. xoxo, Claire

    1. Krista @ Joyful Healthy Eats

      Me too! The peppers are definitely my favorite part of the dish, in fact I usually add more. hehe. 🙂 Thanks for the party and for the “pin love”.

  2. Gloria // Simply Gloria

    My Justin just made your recipe this morning! Wanted to let you know, it rocked! Potatoes are my favorite part of a Sunday breakfast! We added the eggs and sausage, then put it all in a tortilla….yum. The veggies were perfect! He went to the store to get the ingredients…but forgot the potatoes! Good thing we live less than 5 miles of our only store in the whole county!
    Love your tip about making sure to always cut everything the same size for more even cooking. I tell my boys that all the time. And, a lot of peeps don’t realize that or even know. (=
    Happy Sunday!

    1. Krista @ Joyful Healthy Eats

      Yeah!!! So glad that you guys loved them. Too funny that you went to the grocery store and forgot the potatoes, that is totally something I would do. Oh wait, I DID THAT YESTERDAY! 🙂 Love that you are teaching your boys cooking tips and tricks, the cutting one is definitely an important one. Those boys are going to be chefs for their wives when they are older. 🙂

  3. Consuelo @ Honey & Figs

    Potato hash is wonderful for brunch, specially if it looks as tasty as this one! I do love poached eggs on toast as well, and waffles and pancakes… is there a single brunch food that doesn’t taste delish anyway? 😉

    1. Krista @ Joyful Healthy Eats

      Right?!? I love potato hash for breakfast, lunch, or dinner. I hadn’t had poached eggs until just recently and am officially addicted to them, the running yoke is delicious. I’m pretty sure you hit the nail on the head, brunch just rocks! 🙂

  4. Shannon {Cozy Country Living}

    Yum! I love breakfast potatoes and I love that these look like they are just full of flavor! Definitely making these very soon:)

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