I love potatoes and eat them daily. They are delicious, filling and easy to find. These breakfast potatoes are very easy to make and you can double the recipe to feed a crowd. They include red onion, bell peppers and a couple seasonings. That’s it! I told you they were easy to make. Batch cook them and enjoy through out the week. They reheat easily in the air fryer, microwave or on the stove top. Heck, they are even scrumptious cold from the fridge.
We use the Vidalia Chop Wizard to get those perfectly diced potatoes and bell peppers. You want them to be the same size so they all cook in the same amount of time. Feel free to use any color of bell peppers and onion. We use gold potatoes but you can use any kind of potato you have. I have even used half sweet potatoes and half gold potatoes.
This is my favorite gadget for making evenly diced potatoes and bell peppers.
The sheet pan breakfast potatoes add so much to a breakfast plate along with the Breakfast Sausages, some tofu scramble and oat waffles with a blueberry sauce. The Tofu Scramble was from the Faithful Plateful Tofu Training Wheels eBook that was included in the Ultimate Vegan Health & Weight Loss Bundle – we added a can of black beans to it – an idea we got from Well Your World. The waffles were from Elspeth Feldmen’s Costa Rica Cooking Course from the same bundle. The Blueberry Sauce is my recipe and I will be sharing it soon.
I’ll be sharing my version of these others breakfast items in the coming weeks. Stay tuned.
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Sheet Pan Breakfast Potatoes
Ingredients
- 1 pound gold potatoes, washed, diced or your favorite potato
- 1 cup red onion diced
- 1 bell pepper, seeded, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt substitute
- freshly ground black pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with a silpat mat or parchment paper.
- In a large bowl combine all of the ingredients and toss well to combine. Spread out on prepared baking sheet. Put in oven and cook for 20-30 minutes or until potatoes are tender.
- You can add fresh baby spinach or other baby greens if desired. We like to add them to our plate or bowl at the time of serving and let the heat from the potatoes wilt them slightly.
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These potatoes look delicious and I eat potatoes everyday too. Thanks
I love potatoes too! They are so tasty and filling as well. Enjoy!
These potatoes look delicious! I have a question I hope you can answer. How do you use the Vidalia chopper to get cubed potatoes? Do you have to slice the potatoes, then cut the slices into strips, then put the strips in the chopper? Or is it easier than that? Thank you!
My adult children and grandchildren loved these potato’s! I will make them again this Sunday, just in larger portions 😂 😋
Loretta that makes me so happy! It is easy to double or triple this recipe – enjoy!
Do the potatoes get crispy since there is no oil? Or just tender. Thank you.
They are cooked but not crispy – you could finish them off in the air fryer if you want them crispy or broil them at the end for a few minute’s would work too.