Sundays have become meal prep days, as is standard for a lot of people. I don’t always prep my lunches or do much to get ready for dinner – that is often done on the fly – but make-ahead breakfasts have recently included an egg bake of some sort and a batch of breakfast potatoes.
This diner-style side dish stores well in the refrigerator for a few days and is quite easy to put together. Plus, it’s completely budget friendly and flexible for what types of ingredients you might have on hand. Here I served the potatoes with some fluffy scrambled eggs and sliced avocado to complete the plate.
Make-Ahead Breakfast Potatoes
4 medium russet potatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 medium onion
Dice bell peppers and onion, setting aside. Wash and peel potatoes and cut into 1/2-inch cubes. Rinse potatoes to remove some starch and pat dry with a paper towel. Add 2-3 tablespoons avocado oil to a large skillet on medium-high heat. Add in diced pepper and onion and cook for about 5 minutes. Add in diced potatoes and stir to combine. Cook for about 8 minutes, stirring occasionally. Reduce heat to medium and continue cooking until potatoes are cooked through. Crank up the heat to high and stir until potatoes get a slight char, but be careful not to burn or overcook.