Easy and delicious, these roasted breakfast potatoes are the perfect recipe for your weekend morning brunch! They’re vegan, gluten free and require just a few ingredients.
It’s been a minute since I’ve had a good brunch. Pancakes, waffles, potatoes, banana muffins… I’m making myself hungry just thinking about it. These potatoes are the perfect addition to your next brunch.
I generally call potatoes like this hash browns, but technically hash browns are more like grated potatoes. Whatever you call them, these breakfast potatoes are delicious and SO easy to make.
A lot of breakfast potato recipes call for smoked paprika, but I actually really don’t like smokey flavored anything! That’s probably an unpopular opinion I know, but it’s a flavor I could never get on board with.
Anyway, I opted for regular paprika in this recipe, but you are welcome to use smoked instead. The recipe as is has great flavor as written, but you can add cumin, more salt, cayenne pepper or whatever floats your boat.
How to make breakfast potatoes
To make this breakfast potatoes recipe, first chop the veggies and the potatoes and add them to a large mixing bowl. Then you’ll toss them with olive oil, add in the salt and seasonings and mix until everything is well incorporated.
Next, throw them in a large baking dish, bake at 400 degrees Fahrenheit for 25 minutes. You will then increase the temperature to 425 toward the end so the potatoes get nice and crispy on the outside but stay soft on the inside.
This breakfast potatoes recipe is:
- Incredibly easy to make (requiring only 6 ingredients)
- Packed with flavor
- A total crowd pleaser
- Both vegan and gluten free
Need more recipes? Try these:Print
This is the ONLY breakfast potato recipe you need. Simple, easy, and so delicious!
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the potatoes, onion, and pepper into bite size pieces and add to a large bowl.
- Toss with the olive oil until everything is well coated.
- Add in the spices and salt and mix until well incorporated.
- Add to a baking dish and bake for 25 minutes. You shouldn’t need to grease the baking dish since the potatoes are all oiled up!
- After 25 minutes, turn up the heat to 425 and bake an additional 10-15 minutes to help brown the potatoes. You’ll know they’re done when they can be easily pierced with a fork.
- Serve with ketchup, additional salt and pepper, salad, or any other brunch eats!
I have tried this recipe with both gold and red potatoes with no problems. I wouldn’t try substituting for other types of potatoes (such as russet), as these tend to be dry.
Feel free to add additional spices such as cumin, or old bay seasoning for additional flavor.
You can use red or white onion in place of the yellow onion.
Keywords: breakfast potatoes, hash browns, roasted potatoes