Does anyone else here judge a breakfast joint strictly by the quality of their breakfast potatoes?! No? I can’t possibly be the only one! Breakfast potatoes, home fries, hash browns, or whatever you’d like to call them, are one of the BEST parts of breakfast. Because I can’t convince the hubby to go to our favorite diner every weekend, I decided to create the perfect one pan breakfast potatoes!
I always start my week by doing a big grocery trip on Sunday, which includes all of my produce for our meals for the rest of the week. Fast forward 5 days and instead of sticking to the plan we ended up eating takeout two of the nights and we’re left with veggies that are bound to go bad in the next day or so. I know I can’t be the only one stuck in this vicious cycle, right?! Now, rather than wasting produce, you can take those vegetables and make this beautiful hash.
My favorite combination is listed in the recipe below, but sometimes I look in my refrigerator and I don’t have the peppers or the right onion. Don’t fret, this dish is customizable to whatever you have in your kitchen! You can use different potatoes like russet, Yukon gold or even sweet potatoes. I love adding the rainbow when it comes to bell peppers, and my husband and I love mushrooms so those are typically included, but if they aren’t in the fridge I just add whatever we have!
When I’m by myself, I like to make this vegetarian and exclude the meat all together, but you can add chopped bacon, chorizo, or other types of breakfast sausage if you prefer. We like to top this with a poached egg, but it can be fried, scrambled, used as a side dish for another breakfast dish, the possibilities are truly endless! Not to mention, you can add in whatever seasonings you like. My tip would be to remember that you are seasoning potatoes, which are pretty bland, so be heavy handed with the spices!
This dish is so easy! Easy like – one bowl, one pan, one mess – easy. It’s perfect for feeding a crowd, and can be doubled and divided into two pans. Take all of your ingredients, toss them into a large bowl with the spices and olive oil, mix together and pop into the oven! It’s that easy. I hope you enjoy this recipe, and get creative with it!
Breakfast Potatoes
Ingredients
- 4 cups diced potatoes I prefer to use red potatoes, but Yukon gold, Russet or even sweet potato would work!
- ½ cup green peppers, diced
- ½ cup yellow, orange or red peppers, diced
- 2 cups mushrooms, sliced thick
- 1 small yellow onion
- 1 tsp black pepper
- 1 tbsp garlic powder You can also use minced garlic if you prefer!
- 2 tbsp Old Bay This is for a pop of flavor. You can also use season salt, but make sure to omit the extra salt I add in
- 1 tsp kosher salt
- ¼ tsp cayenne You can add more if you like things spicier!
- 2 tbsp olive oil
- ½ lb hot Italian sausage You can also use breakfast sausage, chorizo, or omit the meat all together!
Instructions
- Preheat the oven to 450°. In a large bowl, combine the potatoes, all vegetables, and sausage and stir until well combined. Next add in your seasonings and olive oil, and stir until everything is coated.
- Pour the mixture onto a jelly roll pan (a baking sheet with sides) and level out so the mixture in not piled up, but spread evenly across the pan.
- Put the baking sheet into the preheated oven and cook for 20 minutes. After the 20 minutes is up, remove the mixture from the oven and raise the heat to 500°. Stir mixture and return to the oven for an additional 10 minutes.
- If you choose to cook sausage in the mixture, sometimes there will be some excess liquid on the sheet pan. If so, I like to change the oven to a High Broil and cook for an additional 5 minutes. This will help to crisp up the potatoes and dissolve some of that liquid. Remove from the oven and enjoy! This mixture is also delicious the next day!
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
Simone
Made these as directed but put them on a silpat for easy clean up. I also added 1T onion powder and a few shakes of hot sauce; we love the spice! They made a great addition to our weekend breakfast routine and hubby enjoyed them so much that I know I will be making them again. Thanks for the great recipe.
Emily
I love those additions! We make these almost every weekend because they’re so easy and use up all the veggies in the fridge 🙂