Breakfast Potatoes are perfect brunch food, and this recipe makes enough to serve a crowd! The hardest part is chopping the vegetables, after that it’s pretty hands off. Let your oven do the work while you work on other things, perhaps whipping up some Vegan French Toast, Vegan Pancakes, Vegan Waffles, Tempeh Bacon, Tofu Scramble or Blueberry Muffins? They taste exactly like home fries from your favorite diner!
How to make them
Start by chopping the potatoes, onion and bell peppers. (SEE RECIPE CARD BELOW FOR FULL AMOUNTS AND INSTRUCTIONS) Toss the vegetables, olive oil, salt and smoked paprika in a bowl until coated in the oil.
This post contains affiliate links. Read my full disclosure here. Spread the potato mixture evenly on a large pan (or two). I absolutely love these huge pans for roasting potatoes, tofu and brussels sprouts.
Bake for 45-60 minutes, stirring every so often to ensure even browning. Bake until golden brown in places, fork tender inside and crispy on the outside. Use a metal spatula for scraping the potatoes off the pan. This way you won’t lose any of the delicious crispy edges!
Make ahead option
You have a few options for make-ahead with this recipe:
