Easy Breakfast Potatoes O'Brien
Delicious breakfast potatoes loaded with colorful peppers and onions, perfectly seasoned and baked to crispy perfection. A hearty side dish that pairs perfectly with eggs and bacon for a complete breakfast.
Ingredients
- 2 lbs small yellow potatoes or red potatoes, diced (peeling optional)
- 1 medium onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced (or use any color peppers of choice)
- 4 tablespoons olive oil
- Salt-free seasoning or seasoning salt to taste
- 1 teaspoon smoked paprika optional, for color
- 1 teaspoon dried parsley flakes optional, for color
Instructions
- Dice the potatoes (leaving skin on if desired), onion, and bell peppers into uniform pieces. And place all diced vegetables in a large mixing bowl.
- Drizzle olive oil over the vegetables. Sprinkle with your choice of salt-free seasoning or seasoning salt. Add smoked paprika and parsley flakes if using.
- Using clean hands, toss all ingredients together until well incorporated and evenly coated.
- Transfer the seasoned vegetables to a well-oiled baking dish. Flatten and spread evenly.
- Preheat oven to 375°F (190°C). Bake uncovered for 20 minutes. Check and stir the potatoes every 7 minutes to prevent burning on the bottom.
- Once potatoes are golden and tender, remove from oven and serve hot.
Video
Notes
- Peeling potatoes is optional - leaving the skin on adds extra nutrition and texture
- Feel free to substitute different colored bell peppers based on availability
- The smoked paprika and parsley are mainly for color and can be omitted
- Stirring every 7 minutes ensures even cooking and prevents burning
- Pairs perfectly with eggs and bacon for a complete breakfast