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

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 15% DV; carbohydrates 44.5g 14% DV; fat 6.7g 10% DV; cholesterol 9.1mg 3% DV; sodium 216mg 9% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 2 stars
11/26/2020
The flavor over all was nice but the potatoes still were very soft and not crisp. I added additional time on them but it didn't help. I may try this recipe next time in an iron skillet. Read More
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