Quick and easy sheet pan Breakfast Potatoes! Using 6 simple ingredients, what an easy way to whip up some tasty, crispy potatoes. I know the title is breakfast potatoes, but you can enjoy these any time day or night!!!
Vegan Breakfast: Breakfast potatoes served with portobello steaks and tofu eggs.
These breakfast potatoes are really very versatile. They can be enjoyed as a breakfast side, dinner side dish, potato hash, in a breakfast burrito (my favorite!) or even as a snack. As shown above, you can check out my Vegan Breakfast here: https://www.plantbasedlife123.com/vegan-breakfast/
You can top these taters with guacamole and black beans and call it dinner! Whatever your favorite way to enjoy them is…you can’t go wrong with this simple recipe. You can even add sliced jalepeno to the roasting pan if you want to give them a little heat!
Not to mention these potatoes are very simple to make. I like to cut them up into wedge style pieces, you can cut them into smaller diced cubes if you are using for breakfast burritos, I would just recommend to watch the over during the last 5 minutes of baking, they will cook faster.
What kind of potatoes should I use?!?! You can’t go wrong, you really can use any kind of potato you like. If you are using a sweet potato, you may need to bake them about 5 minutes longer. I usually give them about 5 minutes under the broiler when they are done anyway, this is the time to check and see if they are done to your desired crispness.
I kept this recipe very simple, using only salt, pepper and optional garlic powder. However, you can spice these up any way you’d like! Just be careful, potatoes can be a blank canvas and will soak up any seasonings added. Use sparingly, especially spices like cayenne!!!
These potatoes keep well in the fridge for up to 5 days, which makes them the perfect candidate for meal prep! You can also pop them into an airtight container and freeze them for up to 3 months. Actually, I have made breakfast burritos with these for meal prep and they were fantastic!
Breakfast Potatoes
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Description
Quick and easy sheet pan Breakfast Potatoes! Using 6 simple ingredients, what an easy way to whip up some tasty, crispy potatoes. I know the title is breakfast potatoes, but you can enjoy these any time day or night!!!
Ingredients
- 2 lbs baby red potatoes, cut into 1 inch wedges (this was 7 potatoes for me)
- 1 yellow onion, diced
- 1 green or red bell pepper, diced
- 1 TBSP olive oil
- 1 tsp garlic powder, optional
- 1/2 tsp salt – or to taste
- 1/2 tsp black pepper – or to taste
Instructions
Heat over to 425 F
Wash and cut potatoes into 1 1/2 inch wedges. Dice the pepper and onion. Place ALL ingredients onto a large bowl and mix well.
Place potato mixture onto a parchment lined cookie sheet and bake in over for 30 minutes, stirring half way through.
After done baking for 30 minutes, check for desired crispness, put back into oven on high broil for up to 5 minutes to crisp up. Check oven often, broil can burn quickly!
Serve and enjoy!!!
Notes
You can cut the potatoes into smaller cubes if using for breakfast burrito. Just reduce baking time by 5 minutes.
These will keep will in fridge for up to 5 days and in freezer for up to 3 months.
Please remember to PIN this recipe for quick and easy reference!
- Category: side dish
- Method: easy
- Cuisine: vegan
Keywords: quick and easy sheet pan breakfast potatoes
