I love a good egg dish for breakfast. And what goes best with eggs? Why, that would certainly be a hearty portion of breakfast potatoes. Served with some ketchup and hot sauce, of course. Lots and lots of hot sauce.
It’s good to have a brunch backup plan for when those “we don’t take reservations” places have a line out the door, with hungry patrons littering the sidewalk, just waiting for their name to be called.
Let’s be honest, we have all been there, and instead of moving to a location down the street with the familiar line of waiting people, I recommend skipping on home and making a scrumptious little brunch for you and your amigos.
With this easy breakfast potato recipe, you are now equipped to handle hosting a successful breakfast/brunch. In fact, your guests will probably think that they are at a restaurant, rather than the cozy nook in your kitchen. Except for the fact that there won’t be any pesky servers either harassing you every 5 minutes, asking how your food is while you are mid-bite, or showing up once to take your order and again to collect their money.
You could even get away with making these in honor of St. Patrick’s day. With the upcoming Irish holiday, here’s to another potato-minded dish.
Roasted Herbs de Provence Breakfast Potatoes
1 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
1 large onion, chopped
4-5 large russet potatoes, washed
2 tsp herbs de provence
1 tsp rosemary
1 tsp paprika
garlic salt and/or salt , to taste (about 1 tsp)
black pepper, to taste
3 Tbsp canola oil*
*You can use less oil, but they won’t turn out as crispy
Preheat oven to 400 and line two baking sheets with foil. Evenly distribute the potatoes and veggies between both sheets. Drizzle over the canola oil, and sprinkle on the herbs, salt, pepper and paprika. Gently toss together to coat and spread out evenly on the sheets. Bake for about 40 minutes, switching the top and bottom racks halfway though.