Who says that potatoes just have to be for lunch or dinner? Potatoes are a great way to make a breakfast more filling without having bread. These Baked Home Fries are versatile and a great way to use up any leftover vegetable. Spend a bit more time on breakfast this weekend by treating everyone to these deliciously crispy Breakfast Potatoes.
Home Fries aren't really a big thing here in the UK and I have no idea why. Potatoes for breakfast surely has to be the way forward. Whenever I have been in the U.S., I make it my aim to have home fries as much as possible.
Usually done in a skillet, we decided to bake ours so we could use less oil, and just throw them in the oven and forget about them.
Why you will love them
- Fluffy on the inside and nice and crispy on the outside
- They go perfectly with eggs and avocado for breakfast
- Healthier than fried potatoes
- Can be frozen
- Easy to adapt
- Bell pepper
- Salt and pepper
A full ingredients list with measurements is in the recipe card below.
How to make Baked Home Fries - Step by step
One: Put the chopped potatoes in a pan of boiling water and gently simmer for 5-6 minutes, until a knife can easily go through it.
Two: Meanwhile, chop the bell pepper and onion and put in a large bowl.
Three: Drain the potatoes and pour them in to the bowl with the peppers and onion. Add the oil, salt, pepper and garlic and mix well.
Four: Spread on a baking tray (making sure there is enough space and nothing overlaps).
Five: Put in a preheated oven at 200°C/400°F/Gas 6 for 30 minutes so they crisp up.
These deliciously crispy breakfast potatoes are the perfect addition to any savoury breakfast. You know when it's a lazy Sunday morning and you just want something a bit more hearty and exciting than eggs on toast?
Well, make some of these! They do take about 40 minutes to cook, but totally worth the wait.
These don't have to strictly be a breakfast potato. If you have any leftovers then they would be great with any meal. We threw some in to some shredded beef burritos and that was an excellent addition.
What vegetables can be added?
You can make these baked home fries different every time by using different vegetables, and it's a great way to use up things that need using from your fridge. We have added mushrooms, courgettes, carrots, leeks, shallots. You can really add some colour to this dish by using different vegetables.
We kept the seasoning simple with some sea salt black pepper and garlic granules, but you really can go all out.
Want some spicy potatoes? Add a sprinkle of Mexican seasoning to these. Or, if you like your potatoes more Italian, some oregano and thyme would go well.
You could also keep it simple with some paprika for a smokey breakfast potato with a lovely colour too.
What to serve these with
These breakfast potatoes go with pretty much anything, and they don't even have to be served at breakfast. But, if you are making them as a breakfast item, then we recommend trying them with our Breakfast Tray Bake, Mushroom Omelette, or Eggs Baked in Portobello Mushrooms.
We used baby potatoes, as that's what we had on hand, but you can use a larger potato and cut it in to small chunks. You could even use sweet potatoes, but there would be no need to par-boil them first and they wouldn't get as crispy as white potatoes.
They may even need less time in the oven. Craving crispy sweet potatoes? Check out our recipe for Sweet Potato Fries.
You can make these in advance, but if you fully cook them then they won't be quite as crispy when reheated. If you want to save yourself some time, I would recommend following every step until they are ready to go in the oven and then just putting them in the oven for the final step before you are ready to serve them.
You can put these in an air tight container and store in the fridge for 3-4 days. They do tend to become a bit soggy when reheated though, so it's best to eat them straight after cooking if possible - not that I think that would be a problem.
You can also freeze them, however they don't taste as good when reheated.
• If you want to make a meaty version of this, then some chopped up cooked bacon mixed in at the same time as the peppers would be really good.
• To get your potatoes really crispy, you want to make sure you haven't cut them too big. The smaller the better when it comes to crispiness. But if really small, make sure they don't get burnt.
• Finish the dish off with a sprinkling of fresh herbs to add some colour before serving.
• We left the skins on our potatoes too, as we find it helps to get them even crispier.
More potato recipes
Baked Home Fries
- 500 g (1.1 lb) Baby potatoes - cut in to quarters
- 1 Green bell pepper - diced
- 1 Onion - peeled and diced
- 1 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- 1 tablespoon Garlic granules
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 500 g Baby potatoes in a pan of boiling water and gently simmer for 5-6 minutes, until a knife can easily go through it.
- Meanwhile, chop 1 Green bell pepper and 1 Onion and put in a large bowl.
- Drain the potatoes and pour them into the bowl with the peppers and onion. Add 1 tablespoon Olive oil, 1 pinch Sea salt and black pepper and 1 tablespoon Garlic granules and mix well.
- Spread on a baking tray (making sure there is enough space and nothing overlaps).
- Put into the oven for 30 minutes so they crisp up.
- If you want to make a meaty version of this, then some chopped up cooked bacon mixed in at the same time as the peppers would be really good.
- To get your potatoes really crispy, you want to make sure you haven't cut them too big. The smaller the better when it comes to crispiness. But if really small, make sure they don't get burnt.
- Finish the dish off with a sprinkling of fresh herbs to add some colour before serving.
- We left the skins on our potatoes too, as we find it helps to get them even crispier.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.