Best Ever Quick And Easy Spicy Breakfast Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
• Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
• Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

Steps:

• Preheat the oven to 425°F (220°C).
• In a large bowl, toss the potatoes with the olive oil, salt and Frank's RedHot® sauce.
• Transfer the potatoes to the oven and roast for 35-40 minutes, tossing halfway, until the potatoes are golden and crispy. Garnish with fresh parsley before serving.
• Enjoy!

Steps:

• 1. Leaving the skin on, cut the potatoes into bite sized pieces. Boil al dente (not mushy) for about 5- 7 minutes.
• 2. Drain, then set them aside. In a skillet on medium-high, put the butter/olive oil and pour the drained potatoes in. Then add the rest of the ingredients and gently turn a few times, until the potatoes are well coated and form a crust. This should only take a few minutes.

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
• Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes.
• Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

Steps:

• Dice potatoes, when oil and pan is hot through in diced potatoes.
• As potatoes are cooking, brown sausage as you would ground beef.
• When potatoes and sausage are browned combine the two conserving the sausage grease.
• Take beaten egg and scramble in grease.
• Mix the egg together with sausage and potatoes and top with cheese.
• Enjoy!