Clean Eating,  Recipes

Poblano Breakfast Potatoes

I mentioned on Instagram earlier today that I’m not a huge breakfast fan but when I do want breakfast, I definitely don’t want anything sweet. (I mentioned this in my homemade granola post, too!) So. This morning, I had a house full of hungry family that were just itching for a dutch baby and, while I was happy to oblige and make them one, I was left a little hungry and itching for something for myself.

So, while we watched the dutch baby perform its famous poof, I created these savory, delicious roasted breakfast potatoes that will surely satisfy any savory breakfast need you may have. The recipe is so simple that it’s hardly a recipe and it’s extremely adaptable – use whatever potatoes or pepper combination you have on hand! The last time I made them, I included sliced jalapeños and topped them with cold avocado slices… so, so, so delicious.

These breakfast potatoes are Whole30 compliant, vegan and full of 100% whole foods, you won’t even have to feel guilty about that tiny taste of dutch baby you may have had on the side…

 

 

Print Recipe
Poblano Breakfast Potatoes
These vegan roasted breakfast potatoes are one of my favorite fall and winter breakfasts! They're filling, warming and so, so, so good that you may find yourself looking for other meals to eat them with...
Course Breakfast
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Prep two baking sheets with parchment paper.
  2. Wash and chop potatoes, peppers and red onion. Mix and distribute evenly among the two baking pans.
  3. Drizzle each pan with extra virgin olive oil, salt and pepper to taste. Stir to combine ingredients.
  4. Roast for 35-40 minutes, until potatoes are fork tender and the peppers and onions are charred and slightly sweetened.
  5. Distribute in your favorite breakfast bowl. Add additional salt/pepper, if needed, and top with avocado slices, pickled jalapeños, pickled radishes, banana peppers, cilantro and/or sour cream. Enjoy!

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