My secret to surviving busy weekday mornings? This Breakfast Potato Medley! I perfected this recipe during my days as a line cook, where I learned that the right combination of potato varieties creates a texture symphony that pre-made hash browns simply can’t match. The russets get fluffy, the reds stay firm, and sweet potatoes add that nutritional punch.
All American Breakfast Potato Medley
A crispy trio of russet, red, and sweet potatoes with bell peppers and onions, perfectly seasoned for a colorful breakfast side.
Prepare the Potatoes
Place all diced potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil. Cook for 5 minutes until slightly tender but not fully cooked. Drain well and let steam dry for 5 minutes.
Preheat and Season
Preheat oven to 425°F (220°C). In a small bowl, mix together garlic powder, smoked paprika, dried oregano, onion powder, salt, and black pepper. Set aside.
Prepare the Vegetables
Toss the diced bell peppers and onion with 1 tablespoon of olive oil in a large bowl. Spread them on one side of a large baking sheet.
Season and Arrange Potatoes
In the same bowl, toss the parboiled potatoes with the remaining 2 tablespoons of olive oil and the spice mixture until evenly coated. Spread them on the other side of the baking sheet, making sure they're in a single layer.
Roast to Perfection
Roast in the preheated oven for 20-25 minutes, stirring and flipping halfway through, until potatoes are golden brown and crispy on the outside and vegetables are caramelized.
Combine and Serve
Remove from oven and gently toss everything together. Garnish with fresh chopped parsley and serve hot as a side dish or as a base for eggs, breakfast meats, or avocado.
Breakfast Potatoes Recipe | Brunch Ideas
Learn how to make perfect breakfast potatoes with a mix of varieties for the ultimate morning side dish.
Why does this recipe work so well for meal prep? You can make a big batch Sunday night, portion it into containers, and reheat throughout the week. The bell peppers and onions hold their texture beautifully, and the spice blend prevents that bland, leftover potato taste. I’ve even had clients lose weight while enjoying this as their morning staple!
Each bite delivers a perfect balance of crispy edges and tender centers, with the roasted red peppers adding a sweet smoky note against the earthy potatoes. Try serving with a couple of fried eggs and let the runny yolks create a natural sauce that elevates this medley to restaurant-quality status.
The beauty of this recipe is its versatility – add your favorite herbs or swap in seasonal vegetables depending on what looks good at the market. Many of my meal prep clients make double batches because their families snack on them straight from the fridge! Make this your own and let me know how it transforms your morning routine.
Comments are closed.