Monday, September 5, 2011

Breakfast Potatoes

I am a really big fan of three-day weekends. I decided to do a relaxing/super productive Labor Day, part of which included making a good breakfast at home. Normally during the work week I have a scrambled egg or a bowl of cereal or a peanut butter and jelly sandwich, and I eat at my desk when I get to the office. However, since I had today off, and that giant bag of russet potatoes, I decided I would make some breakfast potatoes and an egg after this morning's session at the gym. I've always made skillet breakfast potatoes before and I'm never satisfied with them, so today I decided to do them in the oven. Best decision ever. I didn't have to keep an eye on the potatoes, and I could just let them bake while I showered and folded laundry. Such multi-tasking! It was a perfect weekend breakfast, and I have leftover potatoes that will probably be terrific for breakfast tomorrow too! Win!

Breakfast potatoes
3 russet potatoes
1 red bell pepper
1/2 of one giant onion
black pepper
Cube the potatoes. Cut the onions into wedges. Dice the bell pepper.
Spray a baking sheet with cooking spray, and add onions and potatoes. Drizzle with olive oil and season with salt, pepper and paprika. Toss together and bake in a 400 degree oven for 20 minutes, tossing once at the 10 minute mark.
At 20 minutes, pull out the baking sheet and add the red bell pepper and toss together. Stick back in the oven and broil for 3-5 minutes. Serve with an over easy egg on top.

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