Oven Roasted Breakfast Potatoes
I love crispy, flavorful hashbrown-style potatoes—especially when they’re roasted with bell peppers and onions. Pan-frying can be messy and requires tending the whole time, so this sheet-pan method is a simple, low-effort way to make perfectly roasted breakfast potatoes. It’s ideal for meal prep: make a big batch on a weekend, and you’ll have a versatile side to pair with eggs, salads, sandwiches, or a quick weeknight protein.
This recipe yields golden, crisp-edged potatoes with tender centers and bright notes from the peppers and onion. The spice blend is straightforward—garlic powder, paprika, thyme, a touch of cayenne—and can be adjusted to your taste. Below you’ll find the full ingredient list, clear instructions, and a few tips for best results and variations to keep things interesting.
Ingredients
- 1 lb yellow potatoes, cut into large dice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 3 tbsp avocado oil or olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1/4 tsp dried thyme
- 1/8 tsp cayenne pepper (optional, for heat)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place the diced potatoes, red pepper, green pepper, and onion on a large sheet pan in a single layer. Drizzle with the oil.
- Sprinkle the garlic powder, sweet paprika, dried thyme, cayenne (if using), salt, and black pepper over the vegetables. Toss thoroughly so everything is evenly coated.
- Arrange the vegetables so they’re spread out on the baking sheet with a little space between pieces—overcrowding will steam them instead of crisping them.
- Roast in the preheated oven until the potatoes are golden and crisp at the edges and tender inside, about 40 minutes. Toss the vegetables once halfway through cooking to promote even browning.
- Remove from the oven and taste for seasoning; adjust salt and pepper if needed. Serve hot.
Tips for Best Results
Choose waxy or all-purpose potatoes for the best texture. Cutting the potatoes into roughly equal-sized pieces ensures even cooking. Don’t skip tossing the pan halfway through—turning the potatoes helps all sides get nicely browned. If you prefer extra-crispy edges, increase the oven temperature to 425°F (220°C) and watch closely for the last 10 minutes.
Storage and Reheating
Store cooled potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or in a skillet over medium heat to restore crispness. Microwaving is the fastest option but will soften the exterior.
Variations and Serving Ideas
Customize the recipe to match your meal: add smoked paprika or cumin for a smoky profile, swap the bell peppers for poblano or roasted cherry tomatoes, or toss in chopped fresh herbs like parsley or chives after cooking. Serve these potatoes alongside fried or scrambled eggs, add them to a breakfast burrito, or use them as a hearty topping for a grain bowl or salad.