Last Updated on November 17, 2022 by
Sheet Pan Breakfast Potatoes
By using six simple ingredients in addition to potatoes, a quick and easy sheet, pan breakfast potato is an easy way to switch up some tasty, crispy potatoes. This recipe is called ‘Breakfast Potatoes,’ but you can still enjoy it at any time of the day or night. Make your breakfast pattern easier with these simple sheet pan breakfast potatoes.
Must Love Sheet Pan Breakfast Potatoes
We enjoy its traditional time (in the morning) or breakfast dish at any time of the day. The time it takes to make a side dish if you hate this difficulty, and you want to have breakfast, you will desire this recipe. If you’re going to make and enjoy sheet pan breakfast potatoes, this recipe is the best and easiest method.
To make your busy life more comfortable, you find ways to shave the time and effort to prepare your meal before the week. With quick bowl and sheet pan recipes, there’s a way to do this. One of you is preparing the food, and this recipe is a great side dish for any meal.
What tools do you need to make easy sheet pan potatoes?
Here are some tools you need to make this easy sheet pan breakfast potato:
- A Sheet pan
- A cutting board
- A knife
- And the oven
The Wilton Perfect Result Premium Cookie Sheet works beautifully and is non-stick. When it comes to cutting herbs, herbal scissors are a game-changer. Extra-large bamboo cutting boards – works beautifully when you need to cut different things. Place it all on the board until it is ready to be transferred to the sheet pan.
In olive oil and flavoring, put all the chopped potatoes, onions, and bell peppers before frying in the oven for 40-45 minutes. If you want a well-rounded, perfect and traditional breakfast, you can serve it with turkey sausage, fruit, and eggs.
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Ingredients of Sheen Pan Breakfast Potatoes
- One medium bell pepper – any color (grind)
- One medium yellow onion – or substitute with white or red onion (grind)
- Two pounds baby red potatoes
- One tablespoon olive oil
- One teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- For spices: onion powder, salt, and garlic powder
- For garnishment: freshly chopped parsley
Directions
Step 1
Preheat the oven to 425 degrees F (2200). With greasy paper, cover the baking sheet.
Step 2
In a large bowl with the onion and bell pepper, cut the potatoes into one 1/2 inch wedges. Put in salt, olive oil, pepper, and garlic powder. Mix it well on a prepared baking sheet place the mixture.
Step 3
Move halfway, fry the potatoes in a preheated oven for 30 minutes until smooth.
Step 4
Close the broiler and keep the broil until crusty. Check it frequently to avoid burning for 2 to 5 minutes.
Sheet Pan Breakfast Potato Recipe Tips and Replacement
If desired, Yukon gold potatoes can be used instead of red-skinned potatoes. Because they are naturally soft, they usually take a little less time to cook.
In the last 10 minutes of cook time, put the chopped kielbasa or chicken sausage in the pan. For a scrambled egg and potato hash, heat them in a pan with ghee butter and fry the eggs.
Some helpful tips for making sheet pan potatoes
- Vegetables
Keep an eye on potatoes. They cook more slowly than vegetables. If you don’t like to cook vegetables well, recommend adding them halfway through the frying. Stir and fry the potatoes to add the peppers and onions.
- Potatoes
This recipe requires red potatoes, but you can use roast or Yukon gold potatoes.
- Mixing
If you are worried about any possible contamination or easy, toss all vegetables in a large mixing bowl with olive oil and seasonings—stir/toss to coat well. Then spread them on a baking sheet.
- Freezing
You can store it in the freezer for up to three months. For removing any air, be assured to utilize a suitable freezer bag or a vacuum sealer. Remove from the freezer for melt and then smash with olive oil or fry in the oven to reheat when it is ready to use. The reheating time may vary.
Nutrition
- Calories 154kcal
- Carbohydrates 25g
- Protein 3g
- Vitamin (a) 100iu
- Fiber 3g
- Fat 4g
- Potassium 739mg
- Sugar 2g
- Vitamin (c) 33.4mg
- Iron 1.2mg
- Sodium 28mg
- Calcium 18mg
Another recipe of sheet pan breakfast potatoes with bacon and eggs
Crunchy potatoes, crispy bacon, and creamy, floating yolks in perfectly cooked eggs; this sheet pan breakfast is as leisurely as it is delicious. Everything is prepared in a sheet pan and is ready in 40 minutes with a little active time from you, and it’s perfect for weekend mornings when you enjoy this extra time with your family, you can let the oven do the work when you are having fun.
Enjoy the weekend if you like. The only time left is to spend time with family, not standing around your kitchen stove, preparing breakfast, instead if you’re looking for a ridiculously healthy breakfast on the weekends (actually it’s a busy Saturday morning, this is how it works), one that feeds your whole family, you have the least involved in it.
How to prepare a sheet pan for breakfast potatoes with bacon and eggs?
First Step
Shatter the breakfast potato hash into a single layer on your sheet pan, and then place the preheated oven at 425 ° F. For four eggs, make the four small spaces. Before placing the sheet pan into the oven, pump a little oil in these places until the potatoes are hot again. Break the eggs in these four places until the eggs are cooked for another 2-3 minutes.
Second step
The second and quickest way is to heat the potatoes in the oven until hot. When the potatoes are hot, cook the eggs in your pan, which will take 5 minutes. For 1-2 servings, it is easy.
Ingredients
Sheet pan breakfast potatoes with bacon and eggs:
- ½ lb Canadian bacon or back bacon cut into strips
- 6 – 8 large eggs
- Cho2.5 lbs Yukon gold potatoes cut roughly into ½ x 1-inch cubes
- PAM Olive Oil Spray Pump
- One medium red onion cut into thick slicespped parsley
- Hot sauce
For the spice mix:
- ½ teaspoon allspice
- One teaspoon paprika
- One teaspoon cracked black pepper ½ tsp ground black pepper
- One teaspoon dried thyme
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon cayenne pepper or ¼ tsp for a milder heat
- 1/4 teaspoon ground cinnamon
