Roasted Breakfast Potatoes


I prepared these Roasted Breakfast Potatoes for breakfast recently.  This is an excellent sheet pan dish that can be easily served right out of the oven.  Some key ingredients included russet potatoes, red and green peppers, and red onions.  I also added some delicious plant based sausage, which really enhanced the flavor of the dish.  This meal was hearty and delicious!

Roasted Breakfast Potatoes

2 1/2 Pounds of Russet potatoes, (about 6 potatoes cut into bite size pieces, 1/2 inch thick)
2 Links, (Package of Beyond Meat sausage links cut links into slices)
1 Medium red onion, sliced
1 Green pepper, sliced
1 Red pepper, sliced
2 Tablespoons of olive oil
1 Teaspoon of Cajun powder
3/4 Teaspoon of smoked paprika
1 Teaspoon of Italian seasoning
1/2 Teaspoon of onion powder
1/2 Teaspoon of Himalayan salt, to taste
Fresh cracked pepper, to taste

-Preheat oven to 450F/230C. Line a baking sheet with parchment paper.
-Then place the onion, peppers, sliced plant based sausage and potatoes and in a large bowl. Drizzle with olive oil and season with Cajun powder, onion powder, smoked paprika, Italian seasoning and Himalayan salt and pepper. Combine all ingredients together until coated well.
-Spread all the vegetables on a baking sheet with parchment paper except the plant based sausage. Bake for 15 to 20 minutes then add plant based sausage to the sheet pan and bake for another 10 minutes or as needed until the potatoes and other ingredients are cooked well. -Turn them halfway through for even cooking. Watch them closely to prevent them from burning. Serve immediately and enjoy!




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