Roasted Skillet Breakfast Potatoes with Peppers & Onions (Gluten-Free, Vegan, Paleo)
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!
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 4-6 1x
- Category: Breakfast, Side
- Cuisine: American
Ingredients
Scale
- 2 lbs Red Skinned Potatoes (cubed)
- 3 Cups Sliced Bell Peppers (any colors)
- 1 Medium Vidalia Onion (sliced and chopped)
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Cumin
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 2 TB Extra Virgin Olive Oil (optional)
Instructions
- 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.
Nutrition
- Serving Size: 1