Mmm breakfast potatoes and eggs… my “go-to” for any diner breakfast. I’ve been making this side dish for years and it’s always a crowd-pleaser. Aside for the potatoes, you can really add any veggie your palette desires! In the past I’ve used zucchini, butternut squash, cherry tomatoes, spinach and kale.

This recipe is really fit for dinner OR breakfast — if you want to make traditional roasted potatoes to go with your dinner, just cut the potatoes into bigger chunks rather than dicing them.

Oven Roasted Breakfast Potatoes

Ingredients

• 5 red potatoes, chopped into small pieces
• 1 half onion, chopped
• 3 garlic cloves, chopped
• 2-3 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 5-6 cherry tomatoes, sliced into thirds
• Butter
• Salt and pepper

Directions

1. Preheat oven to 450 degrees and line a baking sheet with foil.
2. Mix potatoes, onion, garlic and garlic together with the olive oil on the baking sheet.
3. Sprinkle potatoes with red pepper flakes, oregano, rosemary and generously with salt and pepper.
4. Put a few dabs of butter scattered among the potato mixture.
5. Bake for 15 minutes, mix potatoes with a spatula and then bake for another 15 minutes.
6. For the last 5-10 minutes, turn on the broiler (525 degrees) to get the ultimate crispy potatoes.