Breakfast Potatoes ~

Oven-roasted red potatoes with bell peppers and simple seasonings are an easy, flavorful, and budget-friendly side dish any time of day!

Serve with Tofu Broccoli Frittata and Pan-Fried Asparagus or fresh fruit for an easy weekend brunch or breakfast-for-dinner night.

Breakfast Potatoes ~ Oven-roasted red potatoes with bell peppers and simple seasonings are an easy, flavorful, and budget-friendly side dish any time of day!

Table of Contents

Oven Roasted Breakfast Potatoes

I like this recipe because there’s no messy frying involved. Instead, the potatoes are spread onto a sheet pan and roasted in the oven, leaving you free to work on the rest of the meal. When the roasting is done, you’ve got deliciously savory potatoes that are lightly crisp on the outside, tender on the inside, and ready for the table.

Any color of bell peppers can be used for this recipe. I happen to love the look of red and green, especially for Christmas morning brunch!

Ingredients for Breakfast Potatoes

2 pounds red potatoes, cut into 1-inch cubes
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup yellow onion, chopped
1 teaspoon garlic, minced
2 tablespoons vegan butter, melted
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper

How to Make Breakfast Potatoes

STEP ONE: Preheat the oven to 425°F.

STEP TWO: In a large bowl, combine the potatoes, bell peppers, onion, and garlic. Drizzle with butter then season with salt and pepper; toss to distribute evenly. Transfer the mixture to a foil-lined baking sheet, spreading it into a single layer.

STEP THREE: Bake for 25 minutes, until the potatoes are fork-tender. Switch the oven to Broil and leave the potatoes in for an additional 2-3 minutes, until they reach your desired level of crispiness.

STEP FOUR: Adjust seasoning to taste and serve hot.

More Vegan Breakfast Recipes You’ll Love!

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