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Breakfast Potatoes

These breakfast potatoes remind me of breakfast at an old school diner – eggs made to order, with a side of potatoes and delicious homemade gravy.

Breakfast Potatoes - Real Plans

Breakfast potatoes reminiscent of what you would find at an old school diner – eggs made to order, with a side of potatoes, and delicious homemade gravy.

If weekends are sacred in the midst of a weekly bustle and rush, whip up these potatoes. Pair them with perfect cheesy scrambled eggs. And then sit down and really savor them.


Breakfast Potatoes

  • 15m
  • 45m
  • 1h


  • 2 1/2 lb red potatoes
  • 2 cloves garlic
  • 1/2 whole onion
  • 1 whole green bell pepper
  • 1 whole red bell pepper
  • 4 oz butter
  • 1/4 c extra virgin olive oil
  • 1/2 tsp. coarse sea salt
  • 1/4 tsp. cayenne pepper
  • fresh ground black pepper, to taste


  1. Preheat the oven to 425F.
  2. Cut potatoes into chunks. Mince the garlic. Peel and roughly chop the onion. Deseed and roughly chop the peppers. Melt the butter.
  3. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
  4. Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes flipping the potatoes once or twice.
  5. Raise the heat to 500F and bake until crisp and brown, 15 to 20 minutes, tossing twice.
  6. Sprinkle with a little more salt and pepper before serving.


  • 4
  • 1
  • 541
  • 6g
  • 49g
  • 6g
  • 35g
  • 16g
  • 60mg
  • 6g
  • 296mg
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