A down home country classic! The best Roasted Skillet Breakfast Potatoes with Peppers & Onions! An easy recipe that’s gluten-free, vegan, paleo, and top 8 allergy-free. These rustic cast iron spuds can be a side dish or filling at any meal!
If I had to eat a savory breakfast, I’d pick potatoes! Home fries, hash browns, or a flavorful skillet of breakfast potatoes! Breakfast potatoes always give me the cozy vibes and memories of childhood eating out in dinners and restaurants while on vacation. You know when we involve the cast iron in any of our cooking, we’re bound to get those rustic comfort food vibes going that just amplify the nostalgia!
Breakfast potatoes are an essential country cooking staple. Not only are the a must on a savory breakfast plate, but these spuds are a perfect filling for breakfast tacos or lunch and dinner side dishes! And you know what that means…right? Meal prep and leftover-lovers rejoice! If you’re not feeding a crowd, like this recipe does, these potatoes are to-die-for as leftovers throughout the week or portioned out for various meals (you strategic meal-preppers)!
What’s in this delicious roasted (not fried) potato skillet? Simply chopped red skin potatoes, tri-colored bell peppers, sliced vidalia onion, and all the good spices like smoked paprika, cumin, garlic, and pepper! Pile these breakfast potatoes on my plate, drizzle on the ketchup, and I’m a happy girl! You can drizzle in some olive oil if you’d like, but I didn’t need to. These steamed and crisped perfectly in the cast iron while being roasted at a high temperature.
If you’re a meat eater, well this would be perfect for a meaty breakfast side. If you’re like me, opt for a savory vegan scramble or omelet. Maybe serve these breakfast potatoes buffet-style for a big hearty brunch! A scoop of these and a pancake (or two), some fruit….breakfast dreams! These potatoes are obviously gluten-free, vegan, allergy-free, and paleo (Whole 30 friendly) too! They’re delicious warm out of the oven or chilled in the fridge (aka, prime leftover serving style!) Potatoes can do no wrong, eh?
Roasted Skillet Breakfast Potatoes with Peppers & Onions
- Preheat the oven to 450°F.
- Prep all potatoes and veggies and add them to a large bowl or right into a large seasoned cast iron skillet.
- Toss the potatoes and veggies with the spices (and optional oil). Transfer to the cast iron skillet if you did this step in a bowl.
- Bake the potatoes ad veggies in the preheated oven for 45 minutes (toss half-way through), until potatoes are nicely browned and crisp.
Are you hungry for some breakfast potatoes, or what? I know my mouth is watering just thinking about a steaming plate of these (with ketchup!) Still, if I were to eat these for breakfast, I’d need some sweetness too! But as a side dish to some perfectly grilled chicken? I’d be happy to keep that meal all about the savory warmth! I’ll leave that up to you…now go gather those potatoes and get roasting!
So tell me:
+ Sweet or savory breakfast foods? SWEET!
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