Breakfast Potatoes ‘n’ Peppers

There has never been a sadness that can't be cured by breakfast food. - Ron Swanson
Breakfast is, and always will be, my favorite meal of the day. It's also my favorite food category; potatoes, pancakes, eggs, baked beans, waffles, bacon... I could go on. This site alone has loads of breakfast ideas - are you surprised at this point that I'm posting another? Though I typically eat eggs in the morning in some variation of a bagel sandwich, I have been trying to switch up my breakfast starch. These Potatoes 'n' Peppers do the trick. I know many vegan options at restaurants typically involve potatoes. These potatoes are gluten free, dairy free, and vegan, which is exciting! This is a super delicious and accessible dish. As usual, I did not use a measuring cup to divide each spice because I trust my judgment at this point. The numbers listed below are approximations; I recommend that you add or subtract whatever spices you like or dislike. I personally do not love rosemary, hence the minimal amount in the potatoes. If you know rosemary is all you need to seize your day, then by all means make it rain. Breakfast potatoes are a great brunch option, too. Buy an extra pound or two of the spuds and you can feed a crowd! Or, you'll have leftovers for the week. It's a win-win situation. I hope you enjoy these and let me know what you think in the comments below! Is it just me, or is breakfast truly the best meal of the day? I want to hear what you think!
While you're here...
Check out my instagram for pictures of my hands holding various foods, or just send me a message. I would love to hear more about what I should cook this summer! I have been toying around with some ideas, but suggestions would go a long way. Cheers! KP
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
  • 1 lb russet potatoes
  • 2 red bell peppers
  • 1 small white onion (chopped)
  • 1 pinch dried rosemary
  • 2 tbsp garlic (minced)
  • 2 tsp paprika
  • 3 tbsp olive oil (approx. )
  • 1 pinch sea salt
  1. Preheat the oven to 475F.
  2. Chop up the potatoes into cubes. (Unless you're into a different shape... all the power to ya). Chop up the pepper and mince the garlic, too.
  3. Toss the potatoes, garlic, and pepper into a large bowl and toss. Add in the remaining ingredients and spices one by one, creating a colorful and aromatic mix.
  4. Coat a cookie sheet in olive oil and pour the bowl on top. Try to avoid overlapping pieces. Cook for 10 minutes.
  5. After 10 minutes, flip the cubes. Move them around with a spatula or tongs to ensure they cook evenly.