If you like hash browns for breakfast, you are going to love this easy baked breakfast potatoes recipe! Healthy, quick, and flavorful, they're a worry-free breakfast staple!
I simply love potatoes for breakfast, especially alongside a piece of toast topped with avocado or a serving of scrambled tofu! Baking these in the oven (with a timer set) gives me 15 minutes hands-off cook time to whip something else up or get ready for the day!
How to Make Breakfast Potatoes in the Oven:
Preheat your oven to 450 degrees.
Wash potatoes and dice into ½ inch cubes. Add seasonings, salt, dried chives and 2 tablespoons olive oil. Mix to coat well.
Pour seasoned potatoes onto a pan-sprayed baking tray, and bake on middle rack in the oven for 15-17 minutes.
Fork-test the potato dices for softness and remove from the oven when fork soft and beginning to get crispy.
How long will breakfast potatoes last?
Keep left-over breakfast potatoes in the refrigerator in a covered container for up to 5 days.
You can also freeze your breakfast potatoes for later use! To keep the potato dices loose, spread them out on a baking tray to freeze, and then transfer later to bags or air-tight containers. Store in the freezer for up to three months.
How to re-warm breakfast potatoes?
Rewarm left-over breakfast potatoes in a stove-top skillet or in a microwave safe container.
What to serve with breakfast potatoes
Make it a complete breakfast with delicious tofu scramble and a few slices of eggplant bacon!
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Homestyle Baked Breakfast Potatoes
- 6 C Diced Potatoes, ½ inch cubes
- 2 tablespoon Olive Oil
- 1 tablespoon Nutritional yeast flakes, optional
- 3 teaspoon Dried Chives
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chilli Powder
- 1 teaspoon Smoked Paprika
- Dash of Cayenne pepper
- Preheat your oven to 450 degrees and prep your tray with pan spray or a brush of olive oil.
- Wash your potatoes. Slice and dice them with the skins on into approx. ½ inch squares.
- Toss diced potatoes into a bowl, add salt seasonings, and olive oil. Mix to coat well.
- Pour the potato dices out on the tray. Shake the tray to spread them out evenly as possible. Place tray on the middle rack of the oven for 15 minutes.
- Fork test for tenderness and add 2-3 minutes to bake time as needed.
- Taste test for saltiness and serve!
Thank you for posting this recipe, We ate this with scrambled tofu and avocado, tomatoes and sprouts on the side, and everybody in the family loved it (which is rare) : )
Thanks for letting me know!!
Thank you for sharing the recipe. My kids and husband left early this morning to help church member moved, and I thought what would be more easier to make than this to feed hungry people ? So I decided to give it a try. It turned out beautiful. And they all said: this is the best hash browns ever. Thank you mommy.
That's great! So glad you all enjoyed them! Thx for sharing!