Make-Ahead Breakfast Potatoes
Make-ahead breakfast potatoes are roasted with bell pepper and onion, then stored for easy reheating. Serve them as a breakfast side or with lunches and dinners all week long.
Servings: 6
Ingredients
- 1 ½ pounds Yukon Gold potatoes diced, about 4-5 potatoes
- 1 bell pepper diced
- ½ medium white or yellow onion diced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Preheat oven to 425 degrees F while you prepare ingredients. Line a large baking sheet with parchment paper.
- Add diced potatoes to a bowl with diced bell pepper and onion.
- Add spices and olive oil. Toss until well coated.
- Spread mixture evenly on the prepared baking sheet. Place on middle rack of the oven and bake for 22 to 25 minutes.
- Toss potatoes and evenly redistribute on the pan. Return to the oven for an additional 20 to 25 minutes, until potatoes get crispy.
- Serve immediately, or let come to room temperature and store in an airtight container in the refrigerator for reheating throughout the week.
Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 396mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 48mg | Calcium: 19mg | Iron: 1mg