Rating: 3.67 stars
1 Ratings
  • 5 star values: 1
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We love to have these breakfast potatoes on Saturday mornings with our eggs. Very tasty, easy to make, and filling!

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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.

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  • Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.

  • Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

Cook's Notes:

Feel free to use any kind of shredded cheese that you prefer. Five russet potatoes can be used instead of red potatoes. You can use 1 bunch of green onions, chopped, instead of regular onion.

Don't use a dark baking dish for this.

Nutrition Facts

261 calories; protein 7.5g; carbohydrates 44.5g; fat 6.7g; cholesterol 9.1mg; sodium 216mg. Full Nutrition
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