Easy Breakfast Potatoes
We love having potatoes for breakfast. On Saturday we like to have a real breakfast...eggs, potatoes, bacon/ham, fresh garden salsa, coffee, orange juice and maybe something sweet(not always). I like making these potatoes first as it takes about 4o-45 minutes in the oven to bake. It gives me plenty of time to set up the table while they are baking as well as make the rest of the menu. I like to use these potatoes as well in egg burritos. These potatoes are versatile .... they do very well as a side dish for lunch or dinner.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
brunch
gf
spring brunch
spicy
potatoes
breakfast
side dish
winter
savory
spicy winter
junetop25 lunch
savoryside
potato
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 2 large russet potatoes diced
- 2 tbsp olive oil (up to 3 tbsp)
- 1 tsp dried dill or parsley
- 1 tsp paprika
- 2 tbsp grated parmesan cheese
- tip: you can make them spicy if you like by adding
- 1 tsp chile flakes, or to taste
- Carbohydrate 33.8347725000272 g
- Cholesterol 1.37500000058966 mg
- Fat 2.36101875091538 g
- Fiber 2.62884992098808 g
- Protein 4.67662750025771 g
- Saturated Fat 0.551848125215852 g
- Serving Size 1 1 Serving (189g)
- Sodium 52.2680182394265 mg
- Sugar 31.2059225790391 g
- Trans Fat 0.132788125031397 g
- Calories 170 calories
Preheat oven to 425 deg. Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick). Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix. Place potatoes in a single layer in a 13x9 pan. Use parchment paper for easy cleanup ...and so that the potatoes do not stick to the bottom of the pan. Bake for 30-40 minutes or until nicely golden brown. Enjoy!
