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O’Brien Potatoes with Eggs

3.40 from 5 votes
Roasted Russet potatoes with bell peppers and onions served with eggs.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method

Ingredients
  

  • 4 each 592 g Russet Potatoes, Diced
  • 1 cup 149 g Green Bell Pepper, Diced
  • 1 cup 149 g Red Bell Pepper, Diced
  • 2 tbsp 17 g Garlic, Minced
  • 3 tbsp 44 ml Olive Oil
  • 1 tbsp 17 g Salt
  • ½ tbsp 7 g Black Pepper, Ground
  • 2 each 112 g Eggs

Method
 

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 350°F (176°C).
  3. Wash and rinse all produce. Dice potatoes and hold them in cold water.
  4. Dice red and green bell peppers.
  5. Mince garlic.
  6. Drain potatoes and with a dry paper towel, pat dry to remove excess water.
  7. Place diced potatoes, bell peppers, and garlic in a large bowl, drizzle olive oil, add salt and black pepper and toss until fully coated.
  8. Place vegetables onto a parchment paper lined baking tray and place in preheated oven for 20 minutes. Remove the tray from the oven and let cool slightly.
  9. Serve with eggs or any breakfast proteins of your choice.