OVEN ROASTED BREAKFAST POTATOES

I absolutely love hashbrown potatoes, especially when they are spiced to perfection and cooked with bell peppers and onions. Doing them stovetop can be quite messy, so here is an easy sheetpan version that is perfect for mealprep! I love making a big batch of these oven roasted breakfast potatoes on a sunday and having them around all week to serve alongside my breakfast (or dinner) throughout the week. They are absolutely delicious and I know you will just love them!!

INGREDIENTS
  • 1 green bell pepper, diced medium
  • 1 red bell pepper, diced medium
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp sweet paprika
  • 1/2 yellow onion, diced medium
  • 1/4 tsp dried thyme
  • 1/8 tsp cayenne pepper (optional)
  • 1lb yellow potatoes, diced large
  • 3 tbsp avocado or olive oil


OVEN ROASTED BREAKFAST POTATOES

INSTRUCTIONS
  1. Preheat oven to 375.
  2. Place the potatoes, red pepper, green pepper, onion on a sheet tray. Drizzle with oil.
  3. Season with garlic powder, sweet paprika, dried thyme, cayenne pepper, salt and pepper. Toss to coat.
  4. Spread across a large baking sheet in a single layer and roast in oven until golden brown and crisp on the edges, about 40 minutes, tossing halfway through the cook time.
  5. Enjoy!

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