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.
15 minutes
40 minutes to 45 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
by Reed Dunn
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
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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