Crispy Oven Breakfast Potatoes

Crispy Oven Breakfast Potatoes is a morn meal that serves 2. One serving contains 369 calories, 7g of protein, and 11g of fat. For $1.46 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 213 people were impressed by this recipe. Head to the store and pick up bell pepper, grill seasoning, sweet onion, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Slender Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. Try Crispy Oven-Roasted Potatoes Video, Perfectly Crispy Roasted Breakfast Potatoes, and Chorizo and Egg Breakfast Tacos with Avocados and Oven Roasted Potatoes for similar recipes.

Servings: 2

 

Ingredients:

1 bell pepper, diced

2 tsp. grill seasoning or any spice blend you like

1.5 tbsp. olive oil

1.25 lb. red potatoes, chopped

1 sweet onion, sliced

Equipment:

oven

baking sheet

grill

aluminum foil

frying pan

Cooking instruction summary:

Preheat the oven to 500 degrees. Place your baking sheet in the oven while it preheats. Cover it with foil for easier clean up if you like.Toss the potatoes, onion, and pepper with olive oil and grill seasoning.Carefully remove the baking sheet and spread out the potatoes on the baking sheet in one layer. Give the potatoes some space. This helps the potatoes to get crispy. If they are layered on top of each other they are more likely to steam than get crispy.Bake for 25 minutes, shaking the pan 1-2 times during cooking.

 

Step by step:


1. Preheat the oven to 500 degrees.

2. Place your baking sheet in the oven while it preheats. Cover it with foil for easier clean up if you like.Toss the potatoes, onion, and pepper with olive oil and grill seasoning.Carefully remove the baking sheet and spread out the potatoes on the baking sheet in one layer. Give the potatoes some space. This helps the potatoes to get crispy. If they are layered on top of each other they are more likely to steam than get crispy.

3. Bake for 25 minutes, shaking the pan 1-2 times during cooking.


Nutrition Information:

Quickview
368 Calories
7g Protein
11g Total Fat
62g Carbs
82% Health Score
Limit These
Calories
368
18%

Fat
11g
17%

  Saturated Fat
1g
10%

Carbohydrates
62g
21%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
67mg
3%

Get Enough Of These
Protein
7g
15%

Vitamin C
108mg
132%

Potassium
1626mg
46%

Vitamin B6
0.9mg
45%

Vitamin A
1937IU
39%

Manganese
0.73mg
36%

Vitamin K
34µg
32%

Fiber
7g
31%

Folate
119µg
30%

Copper
0.5mg
25%

Phosphorus
236mg
24%

Vitamin B1
0.33mg
22%

Magnesium
88mg
22%

Vitamin B3
4mg
21%

Iron
3mg
20%

Vitamin E
2mg
17%

Vitamin B5
1mg
11%

Vitamin B2
0.18mg
10%

Zinc
1mg
9%

Calcium
85mg
9%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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