Breakfast Potatoes made on a sheet pan are a super delicious breakfast to make on a weekend or to meal prep and eat all week. And you can enjoy them for breakfast, lunch, or dinner!
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Easy Homemade Breakfast Potatoes
This recipe was born when I was craving my Irish corned beef hash, but with less work. And no corned beef. And no eggs.
You could, of course, crack some eggs on top about half-way through to make a breakfast potatoes and eggs dish. That would work! But I didn’t feel like doing that. It was just the potatoes and veggies that I was craving for this particular recipe. So I just kept this as an easy potato recipe.
Making these breakfast potatoes on a sheet pan was a genius plan! You don’t have to stand over the stove, stirring and babysitting the skillet. It is mostly hands off, save for a toss or two to help everything cook evenly. Perfect to let these cook while enjoying coffee time.
And honestly, you don’t have to limit these to breakfast. They would be a great side item to lunch of dinner as well.
I loved mixing all kinds of potatoes in this: sweet potatoes, red potatoes and Yukon golds are what I used. You can use any type of potatoes that you like. Russets would be really good in this too!
I do not peel my potatoes. Feel free to peel yours it you’d rather.
How to Make Breakfast Potatoes
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this breakfast potatoes recipe, you will need the following ingredients:
- Potatoes – I used a combination of sweet, red and yellow potatoes.
- Bell Peppers – Any color, but I recommend the sweeter ones, like red, orange, or yellow.
- Onion – I prefer sweet yellow onions or Vidalias.
- Avocado Oil – You can use another oil with high smoke point if that’s what you have.
- Garlic Powder – This gives better flavor than fresh garlic on recipes like this.
- Salt and Pepper – About 1/2 teaspoon salt and 1/4 teaspoon pepper is a good balance.
If you want to gussy things up a bit. feel free to add a sprinkle of fresh herbs on top. I used a little parsley. Honestly, folks, I only do this for photos. My family likes to just eat them as is, no gussying required. 💁🏼♀️
Cooking Breakfast Potatoes
Homemade Breakfast Potatoes is a simple recipe that can be made in just a few steps. Here is how to make it.
First, you are going to want to chop everything up. This task is the bulk of the work for this recipe. I like to listen to music while I cook. So feel free to crank up some sweet tunes.🤓
Tip: don’t cut up the onions and peppers too small, or they may burn. They don’t all have to be perfect, but I would suggest half-inch pieces.
I used a combination of red and orange. I made more than one tray of these, since I was testing for this recipe.
Any type of onion will work for this recipe, but I love sweet yellow onions or Vidalia onions.
Line the sheet pan with parchment
I also highly recommend lining your pan with parchment paper (Amazon affiliate, see full affiliate policy here). This helps absorb the liquids given off by the pepper and onion, and it helps the potatoes crisp up better. Plus, nothing will stick to the pan this way.
Place your potatoes and other veggies on the tray, and drizzle with oil.
Best oil for breakfast potatoes
I recommend using an oil with a high smoke point. I am using avocado oil. Next sprinkle on the salt, pepper and garlic powder.
Use garlic powder instead of fresh garlic
I prefer using garlic powder in this recipe, as opposed to fresh garlic, so that you don’t end up with burned garlic. Plus, it evenly coats the veggies. Garlic powder works great!
Toss to combine, right on the sheet pan
Speaking of evenly coating, the next thing you want to do is give everything a good toss to make sure the oil and seasonings get distributed to the potatoes, pepper and onion. I just use my hands.
After everything is tossed, just rearrange everything with your hands to make sure the veggies are evenly spread out. This helps the food to cook more evenly.
How to cook the breakfast potatoes
Next, place the pan in a preheated oven at 425 degrees Fahrenheit, and cook for about 40 minutes. I use a flipper to toss everything up about half-way through. I actually remove the pan from the oven so that I don’t burn my hands.
After the forty minutes is up, I take a peek. If I want more crispiness, I adjust the oven temperature to broil. And I cook everything another 2 to 3 minutes, making sure to keep a careful eye on things so I don’t burn the potatoes!
The broiler gives those beautiful char spots, and it just helps crisp everything up.
Leftovers
Store leftovers in an airtight container for 3-4 days at most.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
Recipe FAQ
I would not recommend it. They would lose their texture.
You can, however, refrigerate leftovers. Sometimes I will make a batch of these meal prep style, and then I can eat off them all week.
I like them best reheated in the toaster oven or the air fryer. You can microwave them too, and they will still taste really good! But they just won’t be as crispy as the original. That doesn’t bother me. When I am in a hurry, I use the microwave to reheat.
Yes! I do have a few tips for doubling this recipe.
Tip 1: Use two sheet pans. You do not want to overcrowd the pans because it will be harder to crisp up the potatoes.
Tip 2: I would rotate the pans half-way through to ensure even cooking.
Tip 3: Be flexible on time. It make take the breakfast potatoes slightly longer to cook with two pans in the oven. Just keep an eye on them.
I hope y’all enjoy this simple breakfast potato recipe! Let me know if you try it.
More Breakfast Recipes Like This
- Breakfast Pizza
- The Best Vegetarian Quiche
- Baked French Toast
- Breakfast Bowl Recipe
- Veggie Breakfast Casserole
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Breakfast Potatoes (easy, sheet pan)
Breakfast potatoes made on a sheet pan are a super delicious breakfast to make on a weekend or to meal prep and eat all week. And you can enjoy them for breakfast, lunch or dinner.
Ingredients
- 1.5 pounds potatoes any type – I used a combination of sweet, red and yellow potatoes
- 1 bell peppers any color, but I recommend the sweeter ones, like red, orange or yellow
- 1/2 onion (I prefer sweet yellow onions or Vidalias)
- 2 Tablespoons avocado oil (or other oil with high smoke point)
- 1/2 teaspoon garlic powder
- salt and pepper (about 1/2 teaspoon salt, 1/4 teaspoon pepper)
Instructions
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Preheated oven to 425 degrees.
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Line a baking sheet with parchment paper.
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Add all veggies to the pan, and drizzle oil on top, sprinkle garlic powder, salt and pepper.
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Toss with hands to evenly coat, and rearrange to spread everything back out evenly.
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Cook for 40 minutes, tossing everything once or twice during cooking.
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Toss or shake one more time if desired, and then crank up your oven to broil for the final few minutes until crispy (about 2 extra minutes).
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Carefully remove from oven.
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Garnish with fresh herbs if you want to pretty things up and take it to the next level. Suggestions: parsley, dill, thyme.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Anita says
This looks delicious and pretty easy to make. Thank you for sharing.
Marjorie @APinchOfHealthy says
Thanks Anita!
Christy says
We loved these!