Breakfast Potatoes (easy, sheet pan)

Breakfast potatoes made on a sheet pan are a super delicious breakfast to make on a weekend or to meal prep and eat all week. And you can enjoy them for breakfast, lunch or dinner.

breakfast potatoes with peppers and onions on sheet pan

This recipe was born when I was craving my Irish corned beef hash, but with less work. And no corned beef. And no eggs.😂🤷🏼‍♀️

You could, of course, crack some eggs on top about half-way through to make a breakfast potatoes and eggs dish. That would work! But I didn’t feel like doing that. 💁🏼‍♀️ It was just the potatoes and veggies that I was craving for this particular recipe. So I just kept this as an easy potatoes recipe.

Making these breakfast potatoes on a sheet pan was a genius plan! You don’t have to stand over the stove, stirring and baby-sitting the skillet. It is mostly hands off, save for a toss or two to help everything cook evenly.😎👌🏻Perfect to let these cook while enjoying coffee time.

breakfast potatoes on white plate with a fork

And honestly, you don’t have to limit these to breakfast. They would be a great side item to lunch of dinner as well.

I loved mixing all kinds of potatoes in this: sweet potatoes, red potatoes and Yukon golds are what I used. You can use any type of potatoes that you like. Russets would be really good in this too!

I do not peel my potatoes. Feel free to peel yours it you’d rather.

breakfast potatoes on white plate with sheet pan on a marble table

How to make breakfast potatoes

First, you are going to want to chop everything up. This task is the bulk of the work for this recipe. I like to listen to music while I cook. So feel free to crank up some sweet tunes.🤓

Tip: don’t cut up the onions and peppers too small, or they may burn. They don’t all have to be perfect, but I would suggest half-inch pieces.

What type of bell pepper to use

I used a combination of red and orange. I made more than one tray of these, since I was testing for this recipe.

What type of onion to use

Any type will work, but I love sweet yellow onions or Vidalia onions.

Line the sheet pan with parchment

I also highly recommend lining your pan with parchment paper (Amazon affiliate, see full affiliate policy here). This helps absorb the liquids given off by the pepper and onion, and it helps the potatoes crisp up better. Plus, nothing will stick to the pan this way.

Place your potatoes and other veggies on the tray, and drizzle with oil.

drizzling oil on potatoes pepper and onion on a sheet pan lined with parchment paper

Best oil for breakfast potatoes

I recommend using an oil with a high smoke point. I am using avocado oil. Next sprinkle on the salt, pepper and garlic powder.

sprinkling garlic powder onto a sheet pan full of potatoes pepper and onion

Use garlic powder instead of fresh garlic

I prefer using garlic powder in this recipe, as opposed to fresh garlic, so that you don’t end up with burned garlic. Plus, it evenly coats the veggies. Garlic powder works great!

Toss to combine, right on the sheet pan

Speaking of evenly coating, the next thing you want to do is give everything a good toss to make sure the oil and seasonings get distributed to the potatoes, pepper and onion. I just use my hands.

tossing potatoes pepper and onion with hands in oil and seasonings on a sheet pan

After everything is tossed, just rearrange everything with your hands to make sure the veggies are evenly spread out. This helps the food to cook more evenly.

How to cook the breakfast potatoes

Next, place the pan in a preheated oven at 425 degrees Fahrenheit, and cook for about 40 minutes. I use a flipper to toss everything up about half-way through. I actually remove the pan from the oven so that I don’t burn my hands.

After the forty minutes is up, I take a peek. If I want more crispiness, I adjust the oven temperature to broil. And I cook everything another 2 to 3 minutes, making sure to keep a careful eye on things so I don’t burn the potatoes!

The broiler gives those beautiful char spots, and it just helps crisp everything up.

closeup breakfast potatoes on sheet pan

If you want to gussy things up a bit. feel free to add a sprinkle of fresh herbs on top. I used a little parsley. Honestly, folks, I only do this for photos. My family likes to just eat them as is, no gussying required. 💁🏼‍♀️

Can I freeze breakfast potatoes?

I would not recommend it. They would lose their texture.

You can, however, refrigerate leftovers. Sometimes I will make a batch of these meal prep style, and then I can eat off them all week.

How do I reheat meal prep breakfast potatoes?

I like them best reheated in the toaster oven or the air fryer. You can microwave them too, and they will still taste really good! But they just won’t be as crispy as the original. That doesn’t bother me. When I am in a hurry, I use the microwave to reheat.

Can I make a double batch of breakfast potatoes?

Yes! I do have a few tips for doubling this recipe.

Tip 1: Use two sheet pans. You do not want to overcrowd the pans because it will be harder to crisp up the potatoes.

Tip 2: I would rotate the pans half-way through to ensure even cooking.

Tip 3: Be flexible on time. It make take the breakfast potatoes slightly longer to cook with two pans in the oven. Just keep an eye on them.

Breakfast Potatoes Recipe

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closeup breakfast potatoes on sheet pan

Breakfast Potatoes (easy, sheet pan)

Breakfast potatoes made on a sheet pan are a super delicious breakfast to make on a weekend or to meal prep and eat all week. And you can enjoy them for breakfast, lunch or dinner.

Servings 4 large servings
Author Marjorie @APinchOfHealthy

Ingredients

  • 1.5
    pounds
    potatoes
    any type – I used a combination of sweet, red and yellow potatoes
  • 1
    bell peppers
    any color, but I recommend the sweeter ones, like red, orange or yellow
  • 1/2
    onion
    (I prefer sweet yellow onions or Vidalias)
  • 2
    Tablespoons
    avocado oil
    (or other oil with high smoke point)
  • 1/2
    teaspoon
    garlic powder
  • salt and pepper
    (about 1/2 teaspoon salt, 1/4 teaspoon pepper)

Instructions

  1. Preheated oven to 425 degrees.

  2. Line a baking sheet with parchment paper.

  3. Add all veggies to the pan, and drizzle oil on top, sprinkle garlic powder, salt and pepper.

  4. Toss with hands to evenly coat, and rearrange to spread everything back out evenly.

  5. Cook for 40 minutes, tossing everything once or twice during cooking.

  6. Toss or shake one more time if desired, and then crank up your oven to broil for the final few minutes until crispy (about 2 extra minutes).

  7. Carefully remove from oven.

  8. Garnish with fresh herbs if you want to pretty things up and take it to the next level. Suggestions: parsley, dill, thyme.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Nutrition Facts

Breakfast Potatoes (easy, sheet pan)

Amount Per Serving

Calories 176
Calories from Fat 63

% Daily Value*

Total Fat 7g
11%

Sodium 18mg
1%

Potassium 785mg
22%

Total Carbohydrates 24g
8%

Dietary Fiber 5g
20%

Sugars 1g

Protein 4g
8%

Vitamin A
18.6%

Vitamin C
70.8%

Calcium
5.4%

Iron
31.3%

* Percent Daily Values are based on a 2000 calorie diet.

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