Breakfast Potatoes Recipe
Make breakfast potatoes for a tasty and easy side for breakfast, brunch or dinner.
Servings: 4 - 6
Calories: 321
Equipment
Ingredients
- 5-6 potatoes gold, red, or russet, cut into 1 inch cubes
- 1 cup sliced bell pepper any color
- ½ onion any type, sliced
- 3 Tablespoons olive oil
- 2 teaspoons seasoned salt
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400˚F.
- To an 8x8 inch baking dish, add potatoes, peppers, and onions.
- Drizzle with oil and sprinkle with seasoning salt, paprika, kosher salt, pepper, onion powder and garlic powder.
- Toss to combine.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove foil and bake for an additional 5-10 minutes, or until potatoes reach desired level of doneness.
Notes
- For more variety, add smoked sausage, crumbled bacon or other veggies.
- Cook the potatoes in the crock pot on HIGH for 2 hours or LOW for 4 hours if desired.
- Refrigerate leftovers in a covered container for up to 5 days. Reheat in a skillet with a little oil to re-crisp the edges. Or reheat quickly in the microwave.
- Freeze leftovers in zippered bags for up to two months. Thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 321 | Carbohydrates: 52g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1760mg | Potassium: 1227mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1418IU | Vitamin C: 64mg | Calcium: 45mg | Iron: 3mg