There’s so much to love about this Breakfast Potatoes recipe made with baby red potatoes, green bell pepper and onion. They’re crispy on the outside, soft in the middle, and easy to make.

Do you love breakfast recipes? Try my Eggs Benedict, Blintzes, Overnight Cinnamon Rolls, or Yeasted Waffles!

A bowl of crispy Breakfast Potatoes with bell peppers and onion, ready to serve.

Why I love these crispy breakfast potatoes:

  • Roast in the Oven – Less mess and monitoring, and keeps your stove clear to make eggs, french toast, crepes, or pancakes.
  • Crispy and flavorful – These oven breakfast potatoes are roasted at high heat to get them crispy, and I love the extra seasonings and addition of onions and bell peppers for flavor.
  • Easy – Only 10 minutes of prep makes these homemade breakfast potatoes the perfect side dish to any breakfast.

How to make Breakfast Potatoes:

Chop Veggies: Slice the potatoes into chunks then chop the peppers, onion, and garlic.

Combine Ingredients: Place potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, salt, and pepper in a bowl then toss to combine. Transfer to a large baking sheet (or two), spreading apart as much as possible.

Red potatoes, garlic, onion, bell peppers, olive oil, butter, seasoned salt, cayenne pepper, salt, and pepper in a large bowl to make homemade breakfast potatoes.

Bake for about 25 minutes at 425 degrees F. Then increase the oven temperature to 500 degrees F and bake until the best breakfast potatoes are crispy and brown, about 10 more minutes.

The best Breakfast Potatoes recipe on a baking sheet, roasted until crispy to show how to make breakfast potatoes.

Make Ahead and Storage Instructions:

To Make Ahead: The peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.

Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.

Recipe Variations:

  • Air Fryer Breakfast Potatoes: Cook at 400ºF for 25-30 minutes or until crispy. Opening the basket a few times to toss them around, during cooking.
  • Skillet Breakfast Potatoes: Add a little olive oil to a pan over medium heat. Pour the bowl of veggies into it and sauté until crispy, turning only a few times, to allow them to brown and crisp on each side. Add sausage and a whole egg to make a Breakfast Skillet.
  • Healthy Breakfast Potatoes: Add any other veggies you’d like, including mushrooms, baby broccoli, spinach, or zucchini.

Serve With:

Easy breakfast potatoes roasted until crispy on a plate next to two fried eggs, sunny side up.

More Breakfast Recipes:

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Recipe

A bowl of crispy Breakfast Potatoes with bell peppers and onion, ready to serve.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Save Recipe

Ingredients
 
 

Instructions
 

  • Preheat oven to 425 degrees F.
  • In a large bowl toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
  • Bake: Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
  • Increase oven temp to 500 degrees (or broil) until crispy, about 10-15 more minutes, tossing twice.

Notes

Make Ahead Instructions: peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.
Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.
Air Fryer Breakfast Potatoes: Air Fry at 400ºF for 25-30 minutes, or until crispy, opening the basket a few times to toss them around, during cooking.
Skillet Breakfast Potatoes: Heat olive oil in a large skillet over medium heat. Add seasoned veggies and potatoes and sauté until crispy, turning occasionally, to allow them to brown and crisp on each side. Add sausage and whole eggs to make a Breakfast Skillet.
Healthy Breakfast Potatoes: Add additional veggies like mushrooms, baby broccoli, spinach, or zucchini.
Serve with any breakfast items, like eggs benedict, biscuits and gravy, pancakes and eggs, and breakfast quesadillas.

Nutrition

Calories: 267kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 12mgSodium: 544mgPotassium: 1153mgFiber: 5gSugar: 5gVitamin A: 1033IUVitamin C: 70mgCalcium: 35mgIron: 2mg

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*I originally shared this recipe September 2014. Updated January 2019, March 2022 and March 2023.

 

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    This is a great recipe with a lot of room to add your own ingredients and play around with the seasonings but I strongly suggest y’all NOT omit the seasoned salt and of course the almighty king is Lawry’s!

  2. What if the peppers/onions are frozen? Should they be roasted separately for a different amount of time, or still cooked the same duration as the potatoes? Thanks!

  3. Also what do you mean tossing twice? Is it moving them around a little or taking them out and actually tossing them in a bowl again. Sorry if that’s a dumb question

    1. I would suggest cutting the potatoes, onion and bell pepper the night before. Store the potatoes covered in water so that they don’t brown. Then in the morning you can make them fresh and fast with everything already prepared. Otherwise you could make the recipe completely, and reheat the potatoes on a skillet in the morning. They just wont have quite the same fresh taste but would still be yummy!