Breakfast Potatoes
These Breakfast Potatoes are the perfect addition to a weekend morning! They're easy enough to throw all the ingredients together in a bowl, add them to a sheet tray and into the oven!
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Breakfast
Keyword: hash, potatoes
Author: Emily - My Messy Kitchen
- 4 cups diced potatoes I prefer to use red potatoes, but Yukon gold, Russet or even sweet potato would work!
- ½ cup green peppers, diced
- ½ cup yellow, orange or red peppers, diced
- 2 cups mushrooms, sliced thick
- 1 small yellow onion
- 1 tsp black pepper
- 1 tbsp garlic powder You can also use minced garlic if you prefer!
- 2 tbsp Old Bay This is for a pop of flavor. You can also use season salt, but make sure to omit the extra salt I add in
- 1 tsp kosher salt
- ¼ tsp cayenne You can add more if you like things spicier!
- 2 tbsp olive oil
- ½ lb hot Italian sausage You can also use breakfast sausage, chorizo, or omit the meat all together!
Preheat the oven to 450°. In a large bowl, combine the potatoes, all vegetables, and sausage and stir until well combined. Next add in your seasonings and olive oil, and stir until everything is coated.
Pour the mixture onto a jelly roll pan (a baking sheet with sides) and level out so the mixture in not piled up, but spread evenly across the pan.
Put the baking sheet into the preheated oven and cook for 20 minutes. After the 20 minutes is up, remove the mixture from the oven and raise the heat to 500°. Stir mixture and return to the oven for an additional 10 minutes.
If you choose to cook sausage in the mixture, sometimes there will be some excess liquid on the sheet pan. If so, I like to change the oven to a High Broil and cook for an additional 5 minutes. This will help to crisp up the potatoes and dissolve some of that liquid. Remove from the oven and enjoy! This mixture is also delicious the next day!