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O’Brien Potatoes with Eggs

Roasted Russet potatoes with bell peppers and onions served with eggs.
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Print Recipe
Total Time40 Mins
Prep Time20 Mins
Cook Time20 Mins
ServingsServes 8
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

Roasted Russet potatoes with bell peppers and onions served with eggs.

Ingredients

  • 4 each (592 g) Russet Potatoes, Diced
  • 1 cup (149 g) Green Bell Pepper, Diced
  • 1 cup (149 g) Red Bell Pepper, Diced
  • 2 tbsp (17 g) Garlic, Minced
  • 3 tbsp (44 ml) Olive Oil
  • 1 tbsp (17 g) Salt
  • ½ tbsp (7 g) Black Pepper, Ground
  • 2 each (112 g) Eggs

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 350°F (176°C).
  3. Wash and rinse all produce. Dice potatoes and hold them in cold water.
  4. Dice red and green bell peppers.
  5. Mince garlic.
  6. Drain potatoes and with a dry paper towel, pat dry to remove excess water.
  7. Place diced potatoes, bell peppers, and garlic in a large bowl, drizzle olive oil, add salt and black pepper and toss until fully coated.
  8. Place vegetables onto a parchment paper lined baking tray and place in preheated oven for 20 minutes. Remove the tray from the oven and let cool slightly.
  9. Serve with eggs or any breakfast proteins of your choice.

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Nutrition Facts Per Serving

Calories

120

Fat

5g

Sodium

860mg

Vitamin C

43.64mg

Carbohydrates

17g

Fiber

2g

Protein

2g

Potassium

401mg

Sugar

2g

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