How to Make Roasted Potatoes Breakfast

Breakfast Potatoes

Roast diced potatoes for a crunchy, salty hash.

Recipe Summary Breakfast Potatoes

These breakfast potatoes almost made me want to make another batch they were so good! Serve with scrambled eggs.

Ingredients | Roasted Potatoes Breakfast

4 medium russet potatoes

1 onion, roughly chopped

2 tablespoons olive oil

1 tablespoon ground cumin

1 pinch salt and ground black pepper to taste

¼ cup butter, cut into 4 pieces

4 slices bacon, chopped

¼ cup shredded sharp Cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper; toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.

Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.

Bake in the preheated oven until potatoes are tender, about 30 minutes.

While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.

Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.

Info | Roasted Potatoes Breakfast

prep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Breakfast Potatoes

Side Dish, Potato,