The Potato

Name: O’Brien Potatoes with Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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)

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O’Brien Potatoes with Eggs

Roasted Russet potatoes with bell peppers and onions served with eggs.

Pin Recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Breakfast

Cuisine: American

Servings: people

Calories: 120kcal

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

Instructions

Gather all ingredients and equipment needed.
Preheat oven to 350°F (176°C).
Wash and rinse all produce. Dice potatoes and hold them in cold water.
Dice red and green bell peppers.
Mince garlic.
Drain potatoes and with a dry paper towel, pat dry to remove excess water.
Place diced potatoes, bell peppers, and garlic in a large bowl, drizzle olive oil, add salt and black pepper and toss until fully coated.
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.
Serve with eggs or any breakfast proteins of your choice.

Nutrition