Easy Breakfast Potatoes

I make these easy breakfast potatoes often enough that I figured I should just put it in a post. When you are feeling like a savory weekend breakfast, turn to these! They are so simple to make and hit the spot for a hearty warm meal. You can also make these for lunch, dinner, or to use as a side. Usually when I make these though, I am making them as a meal and topping them with extras. I like using avocado, salsa or Pico de Gallo, and some fresh cilantro if I have it on hand. This last time I didn’t have any cilantro, but I had parsley and it still worked great to give the dish some extra flavor and freshness. If you want to make these potatoes even heartier yet, you could also add some black beans to the topping mix. Either way they will be great!

Easy Breakfast Potatoes

Serves 4 as a meal or 8 as a side

Ingredients

3lb bag organic yellow potatoes, rinsed and roughly chopped – skins on

1 yellow onion, roughly chopped

1 organic red bell pepper, roughly chopped

onion powder

garlic powder

Himalayan salt

Ground Pepper

Toppings – avocado, salsa or pico de gallo, and fresh cilantro

Instructions

Preheat the oven to 400.

Add the potatoes to a parchment lined baking sheet, and then top with the chopped onion and red bell pepper. Next, sprinkle the entire pan with onion powder, garlic powder, salt and ground pepper. Bake at 400 for around 45 minutes to an hour depending on your oven, flipping everything with a spatula 1-2 times during cooking. This keeps the potatoes from sticking too much to the baking paper since there is not any oil. Once done, scoop some into a bowl and top with sliced avocado, salsa or Pico de Gallo, and some fresh cilantro. ENJOY!

Tip: If you want to use some avocado oil to bake your potatoes, I would add the potatoes, onion, bell pepper, seasonings and oil together in a large bowl and mix well prior to adding it all to your parchment lined baking sheet.

Potatoes can help heal digestive conditions. Soothing to the intestinal linings because they are gentle on the nerves inside the lining—they’re nonabrasive—potatoes assimilate and digest easily, even with some of the worst digestive issues.

Medical Medium

Riane’s Tidbits

• You could use a different type of potato in a pinch, but the yellow golds give you that extra creamy taste. I highly recommend them for this recipe.
• I usually don’t use any oil in this recipe as it tastes great without it. Anytime I can cut down on fat from oil without missing it, I do it. The creamy yellow potato with the creamy avocado makes me forget about needing any oil. Yes, you have to flip a bit without the oil as it sticks more, but I think it is worth it.
• Just a pepper health tidbit for you – a green bell pepper is technically an “unripe” pepper. Although you can still eat them, choose a red, orange, or yellow bell pepper when you have the choice as they contain a higher level of nutrients.
• The baking sheet shown in the picture is much smaller than an average baking sheet, hence why it looks extra crowded. I had to bake that pan for 1 hour in our small vintage cottage oven. I also flipped them an extra time during cooking since it was an overcrowded pan.
• The potatoes make great leftovers too! …if there is any left!

Tag me @herhealthystyle if you make these! So grateful you are following along!

xx, Riane

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Easy Breakfast Potatoes

When you are feeling like a savory weekend breakfast, turn to these! They are so simple to make and hit the spot for a hearty warm meal. Make sure to add the toppings! I use avocado, salsa or Pico de Gallo, and some fresh cilantro if I have it on hand.

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Prep Time 10 mins

Cook Time 45 mins

Servings 4 adults

Ingredients

  

• 3 lb bag organic yellow potatoes rinsed and roughly chopped – skins on
• 1 yellow onion roughly chopped
• 1 organic red bell pepper roughly chopped
• onion powder
• garlic powder
• Himalayan salt
• Ground Pepper
• Toppings – avocado salsa or pico de gallo, and fresh cilantro

Instructions

 

• Preheat the oven to 400.
• Add the potatoes to a parchment lined baking sheet, and then top with the chopped onion and red bell pepper. Next, sprinkle the entire pan with onion powder, garlic powder, salt and ground pepper. Bake at 400 for around 45 minutes to an hour depending on your oven, flipping everything with a spatula 1-2 times during cooking. This keeps the potatoes from sticking too much to the baking paper since there is not any oil. Once done, scoop some into a bowl and top with sliced avocado, salsa or Pico de Gallo, and some fresh cilantro. ENJOY!

Notes

Tip: If you want to use some avocado oil to bake your potatoes, I would add the potatoes, onion, bell pepper, seasonings and oil together in a large bowl and mix well prior to adding it all to your parchment lined baking sheet.

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe

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