Make-Ahead Breakfast Potatoes
When I do my weekend meal prep, I always consider breakfast. 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 often include baked eggs 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 my Whole30-friendly potatoes with some shirred eggs.
PREP TIME
15 minutes
COOK TIME
40 minutes to 45 minutes
INGREDIENTS
9
Serves: 4-6
Ingredients
- 4 cups4 cups4 cups Yellow Potatoes, skin on, diced
- 1 cup1 cup1 cup Bell Pepper, (about 1 bell pepper), diced
- .75 cup.75 cup.75 cup Onion, (half of a medium onion), diced
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Sea Salt
- .25 tsp.25 tsp.25 tsp Black Pepper, cracked
- dried Oreganodried oregano
- .5 tsp.5 tsp.5 tsp Garlic Powder
- 1 pinch1 pinch1 pinch Cayenne Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 272 |
| Fat: | 11 g |
| Carbohydrates: | 41 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 575 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Calculated for total recipe. | |
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