Baked breakfast potatoes with peppers & onions

These easy baked breakfast potatoes are dotted with bell peppers and onions.

By roasting them in the oven on a sheet pan, they come together quickly & easily with a minimum amount of hands-on time.

Serve this side dish with your favorite brunch dishes, or stuff them in a breakfast burrito. Vegan and gluten free.

Breakfast is always better when potatoes are involved.

Crispy on the outside, creamy on the inside.

They’re a delicious carb-y backdrop alongside a tofu scramble or seitan bacon. 

Pan frying a potato hash is the standard cooking method. But it can be a bit of a hassle.

That’s why I love baking my breakfast potatoes.

A little bit of oil + parchment paper insures the outside gets browned.

And the oven does the rest to insure that the potatoes are fully done inside. 

They’re so hands-off, you can easily give the rest of your focus to the other breakfast elements.

(Prefer to use an air fryer? That’s very convenient too! Here are my air fryer breakfast potatoes.)

Ingredients

You’ll need just a few simple ingredients for this breakfast potatoes recipe.

• Russet potatoes: I like to leave the skin on. It adds extra texture. And it simplifies the prep.
• Onion: Yellow onion is my preferred option for its mild flavor. But obviously, any kind you like will work. 
• Bell pepper: Red, orange, or yellow add delicious sweetness. Or choose green for a more savory flavor.
• Oil: A light drizzle of neutral oil helps with browning. 
• Salt & pepper: Just a pinch elevates the flavor.
• Chives: A handful of chopped chives adds color and interest as an optional garnish.

How to make them

Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

1. Put chopped bell pepper, onion, and potatoes in a single layer on one or two parchment paper lined baking sheets.
2. Toss with oil, salt, and pepper.
3. Bake for 20 minutes at 400 degrees.
4. Remove from oven, toss veggies with a spatula, and bake for 10 more minutes until tender and golden brown all over. 
5. Garnish with chopped chives.

Make it your own

You can easily make these country potatoes your own by varying the components.

• Try a different potato like red skinned or Yukon gold.
• Instead of onion, use shallots or leeks.
• Try a different shade of bell pepper.
• Cut the potatoes, onions, and peppers smaller for quicker cooking.
• Omit the peppers and onions.
• Add garlic powder, onion powder, and a pinch of paprika for color.
• Instead of salt and pepper, use a seasoning salt like Slap Ya Mama or Fox Point.
• Instead of garnishing with chives, sprinkle with sliced green onions, parsley, or cilantro.

What to serve with them

These easy oven baked home fries are delicious with any of these brunch recipes.

• Vegan eggs Benedict
• Vegan egg McMuffin
• Chickpea scramble
• Vegan frittata
• Toasted breakfast sandwich
• Tofu scramble
• Breakfast tacos
• Vegan egg in a hole

Potato hash also makes a tasty bottom layer to a jackfruit reuben nourish bowl.

Or you can stuff them inside of a breakfast burrito.

Storage & reheating

This breakfast hash will keep in an airtight container in the refrigerator for about 4 days.

Reheat in the microwave until warmed. Stop to stir once or twice for even warming. 

Microwaved leftovers aren’t as crispy, but they’re still tasty & convenient. 

Baked breakfast potatoes with peppers & onions

These easy, oven roasted breakfast potatoes only require a few ingredients and some easy chopping. Toss with oil, place on a parchment paper covered sheet pan, and pop in the oven.

Serve with brunch favorites like seitan bacon and tofu scramble.

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Vegan

Keyword: brunch, comfort food

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 99kcal

Author: Cadry Nelson

Ingredients

• ▢ 1 small red bell pepper about 5 ounces or roughly ¾ cup, chopped medium
• ▢ 1 small yellow onion about 4 ounces or roughly ¾ cup, chopped medium
• ▢ 2 medium sized Russet potatoes about 13 ounces total or roughly 2 generous cups, chopped medium
• ▢ 2 teaspoons organic canola oil or other neutral-flavored high heat oil
• ▢ Pinch of salt
• ▢ Pinch of pepper
• ▢ Handful of chives chopped small

Instructions

• ▢
  Preheat oven to 400 degrees. Then line a baking sheet with parchment paper.

  (If your baking sheets are small, use two of them. For proper browning, it's important the ingredients have room to spread out.)
• ▢
  Put chopped bell pepper, onion, and potatoes on parchment paper covered baking sheet. Toss with organic canola oil. Top with a pinch of salt and pepper.

  Spread the mixture evenly across the baking sheet in a single layer, being careful that the vegetables don't overlap.
• ▢
  Bake for 20 minutes.
• ▢
  Remove baking sheet from oven. Toss the bell peppers, onions, and potatoes with a spatula.

  Spread them across the baking sheet again, and cook for 10 more minutes.
• ▢
  Remove from oven and add more salt and pepper if necessary.
• ▢
  Sprinkle with chopped chives as an optional garnish.

Notes

Store leftovers in an airtight container in the refrigerator. They will keep for about 4 days. Reheat in the microwave until warm. Stop once or twice to stir for even reheating.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Sodium: 12mg | Potassium: 542mg | Fiber: 3g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 52.1mg | Calcium: 38mg | Iron: 3.6mg

Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Content, photos, and recipe updated September 19, 2022. Originally posted October 14, 2016.