Hello foodie friends! I’ve got a fabulous recipe on the blog for you today for Oven Baked Breakfast Potatoes. I will admit I am not that mom that gets up and makes a big breakfast every weekend. In fact, it’s rare that I do. I like to leave the alarm clock off and wake up when my body is ready and that’s often close to 10:00am. I do enjoy mornings and especially early mornings, but I just don’t feel motivated to jump out of bed on the weekends. Our girls also tend to sleep later on the weekends, so everyone is kind of on their own schedule.
When I do make a big breakfast, it’s a treat for all of us. I like to make quiche or a big batch of scrambled eggs with chopped up bacon or pancakes hot off the griddle. These oven baked potatoes are a great accompaniment and I love that they can bake in the oven while I’m preparing the eggs and bacon. They have fresh veggies and herbs and the leftovers heat up well. I call these breakfast potatoes, but they would make a great side for dinner as well. They would also be a great dish to take to a potluck.
Fresh ingredients are not only good for your body, but they are economical and so pretty! I love to walk around the produce aisle at the market and check out the different colors of fruits and vegetables. All of the bright colors and fresh smells make me so happy!
This recipe is so simple. The biggest effort is the cleaning and chopping of the vegetables. I like to leave the skin on the potatoes. They contain lots of vitamins and I happen to love the taste of them.
Doesn’t that look pretty? The flecks of green from the bell pepper and parsley just pop off of the pan. You hear me preach about fresh herbs constantly here on the blog, but that’s because they really add so much fantastic flavor to any dish. Whenever possible, use fresh herbs! They make a drastic difference. That may sound a little dramatic, but it’s true!
When the breakfast potatoes come out of the oven they will be golden brown and crisp on the outside. I prefer baking them in the oven to frying them in a skillet on the stovetop. You use less oil and can make a huge batch at a time.
This recipe could not be easier. Simply chop all of your ingredients, spread them out on a cookie sheet, toss with your hands and place in the oven. When they come out your kitchen will smell amazing and you can eat the leftovers for lunch the next day.
Give these oven baked breakfast potatoes a try and come on back and leave a comment and let me know how you like them! Snap a photo and tag #ketchumkitchen on Social Media and be sure to subscribe if you haven’t already to make sure you don’t miss a single recipe in your inbox!
Thanks for stopping by where everything is made from the heart ♥
Ingredients
- 3 russet potatoes, cleaned and chopped (leave the skin on)
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 stick melted unsalted butter
- 1/4 cup olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 425 degrees
- Combine all ingredients on a cookie sheet and toss with your hands until mixed well.
- Bake in the oven for 25 minutes
- Stir all of the ingredients together, raise oven temperature to 500 degrees
- Bake another 15 minutes or until crisp.
Nutrition Facts
Oven Baked Breakfast Potatoes
Serves: 6-8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 260.08 kcal | |
| % Daily Value* | ||
| Total Fat 16.84 g | 24.6% | |
| Saturated Fat 6.14 g | 30% | |
| Trans Fat 0.31 g | ||
| Cholesterol 20.25 mg | 6.7% | |
| Sodium 436.28 mg | 18.2% | |
| Total Carbohydrate 25.79 g | 8.3% | |
| Dietary Fiber 2.47 g | 8% | |
| Sugars 2.17 g | ||
| Protein 3.34 g | ||
| Vitamin A 88.95 µg | Vitamin C 31.22 mg | |
| Calcium 34.88 mg | Iron 1.55 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ketchum Kitchen
