Sunday, February 28, 2016

Best Breakfast Potatoes Ever...


I love me a big breakfast and will choose any style of potato side over toast any day. Here is an awesome best-ever brekkie potato bake to complement your morning fuel favourites. 


Best Breakfast Potatoes Ever (adapted from Foodnetwork.com's Ree Drummond)
Makes 4 to 6 servings

3 pounds potatoes (about 4 large potatoes), roughly chopped
3 cloves garlic, minced
1 small onion, chopped

1 green onion, chopped
1 small green bell pepper, seeded and roughly chopped
1 small red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 tsp. seasoned salt (my favourite is Tony Chachere's Creole Seasoning-- so flavourful on everything)
1/2 tsp. cayenne pepper (optional)
Kosher salt and freshly ground pepper


NOTE: I had a bunch of mini sweet peppers to use up so replaced the amount for bell peppers.



Preheat the oven to 425F. In a large bowl, toss together potatoes, garlic, onions, peppers, olive oil, seasoned salt, cayenne pepper (optional) and some kosher salt and pepper. 


Bake for 15 to 20 minutes, shaking the pan twice. Raise the heat to 500F and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving.

I always use my toaster oven for small batches like this.

Roasted to perfection-- slightly crispy on the outside, tender inside and a whole lotta' flavour!


Served up with eggs and bacon makes for a wonderful way to start the weekend with the family!




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