Recipe updated with new photo (served with Shirred Eggs), spice measurements and oven temperature changes.
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.
- 4 cups diced yellow potatoes, skin on
- 1 cup diced bell pepper (about 1 bell pepper)
- ¾ cup diced onion (half of a medium onion)
- 3 tablespoons avocado oil
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
Preheat oven to 425 degrees F while you prepare ingredients. Line a large baking sheet with parchment paper.
Rinse diced potatoes and dry with a paper towel. Add potatoes to a bowl with diced bell pepper and onion, stir in spices. Drizzle in avocado oil and stir until well coated.
Spread mixture evenly on the baking sheet, so not to crowd the pan. Place in oven and set timer for 5 minutes. When timer goes off, reduce heat to 375 degrees F and continue baking for 15 more minutes.
After 20 minutes of baking, toss potatoes and evenly redistribute on the pan. Return to the oven for 20 to 25 minutes longer, until potatoes just get crispy.
Serve immediately, or let come to room temperature and store in an air-tight container for reheating throughout the week.