Breakfast Potatoes

Breakfast potatoes bring me back to a weekend morning when I wanted something hearty to pair with my eggs because I craved a comforting, savory side. I diced some potatoes, tossed them with spices and vegetables, and roasted them until crispy and golden. The aroma filled the kitchen, and they disappeared from the plate in minutes.

Since that day, I often make these potatoes because they’re simple, flavorful, and satisfying. The mix of tender inside and crispy edges with colorful peppers makes them a favorite for both busy mornings and leisurely brunches.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Potatoes – The base of the dish with a fluffy inside and crispy exterior
• Bell peppers – Add sweetness and color to the mix
• Red onion – Brings a mild sharpness that balances the flavors
• Olive oil – Helps achieve crispy, golden potatoes
• Garlic – Adds a rich, savory note
• Paprika – Gives a smoky depth to the seasoning
• Salt and pepper – Essential for bringing out the flavors
• Fresh parsley – Adds freshness as a finishing touch
• Tools You’ll Need
• Cutting board – To dice potatoes and vegetables evenly
• Sharp knife – For precise chopping
• Large bowl – To toss potatoes with seasoning and oil
• Baking sheet – Ensures even roasting and crispiness
• Spatula – For flipping the potatoes midway through cooking
• Oven – The key to perfectly roasted breakfast potatoes

Instructions

Step 1

I preheat the oven to 425°F to ensure it’s hot enough for crispy potatoes.

Step 2

I wash and dice the potatoes into bite-sized cubes, then chop the bell peppers and red onion.

Step 3

In a large bowl, I toss the potatoes with olive oil, garlic, paprika, salt, and pepper until they’re well coated.

Step 4

I spread the potatoes evenly on a baking sheet, making sure they’re not overcrowded.

Step 5

I roast them for about 20 minutes, flip them with a spatula, then continue roasting for another 15 minutes until golden and crisp.

Step 6

In the last five minutes, I add the peppers and onion so they roast slightly but stay vibrant.

Step 7

I remove them from the oven, sprinkle fresh parsley on top, and serve immediately.

Tips

I sometimes parboil the potatoes for a few minutes before roasting to make them extra fluffy inside. For a spicier kick, I add a pinch of cayenne pepper. You can also mix in diced cooked bacon at the end for a smoky twist.

Ways to Serve

These potatoes pair perfectly with scrambled eggs, omelets, or breakfast burritos. I also enjoy them as a side with steak or grilled chicken for dinner. They’re versatile and delicious at any meal.

Frequently Asked Questions

Can I make breakfast potatoes ahead of time?

Yes, you can roast them in advance and reheat in a hot oven to regain crispiness.

Can I use sweet potatoes?

Absolutely, they work wonderfully and add a natural sweetness to the dish.

Can I cook these in a skillet instead?

Yes, pan-frying in a large skillet with a little oil also creates deliciously crispy results.

See You in the Kitchen

I hope you give these breakfast potatoes a try because they’re crispy, flavorful, and the perfect addition to any meal. Share your results and enjoy every bite.

Happy Cooking!

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