Do you have a favorite breakfast place you frequent? Most that we have gone to always serve your eggs with a side of home fries. I swear I could just eat the home fries for breakfast. I actually have; shhhh. Oh how I love spuds. I am a total meat and potatoes kind of girl. I make a big breakfast every Sunday for our family. Unless my potatoes are in my eggs these are always on the side. The peppers and onions make the whole dish.
If you are planning on a breakfast, brunch or brinner add these to you list. They are the easiest side dish to make and compliment any meal really.
2 1/2 pounds russet potatoes, cubed
2 garlic cloves, minced
1/2 onion, peeled and roughly chopped
2 bell peppers, seeded and roughly chopped
1/8 cup olive oil
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
Preheat the oven to 425°F.
In a large bowl, combine the potatoes, garlic, onion, bell peppers, olive oil, salt, cayenne pepper and oregano.
On a parchment lined large rimmed baking sheet spread out the potato mixture evenly.
Bake for 30-40 until potatoes are nice and crispy.
Sprinkle with a little more salt and pepper before serving.
Refrigerate or freeze any leftovers.