• Erin

Breakfast Potatoes

Updated: Nov 19

For my family, breakfast is a challenge. Sadly, my husband is severely allergic to eggs and I think both of my sons have some degree of egg sensitivity. I’ve also found that my husband and I do best without oatmeal (even the organic, gluten-free variety). So when you are gluten, dairy, egg, and oat-free (and you try to avoid processed foods), your breakfast options become severely limited.

A few years ago, I was desperate for another breakfast option that our entire family could and would eat. This recipe, known in our house as “Breakfast Potatoes,” has become a favorite of all. Not only does my family love it, but it has become my go-to dish to take when we have brunch with friends and family. There is never any left and I always get asked for the recipe. I hope you enjoy them as much as we do.




Breakfast Potatoes


Ingredients:

  • 5 - 6 medium sweet potatoes, peeled and diced

  • 6 - 7 red potatoes, diced

  • 1 pound breakfast sausage or pork

  • 1 yellow onion, diced

  • 4 cloves garlic

  • 1 bell pepper

  • 8 ounces mushrooms

  • ¼ cup olive oil

  • 1 teaspoon onion powder

  • Italian Seasoning to taste (I use 1/4 cup)

  • Sea Salt to taste (I use 3-4 tablespoons)

  • Pepper to taste


Directions:

  1. Preheat oven to 425 degrees.

  2. Cook sausage or ground pork in a skillet. If using pork, add your own seasoning (salt, pepper, garlic granules, Italian seasoning, paprika). Drain. Set aside.

  3. In a large mixing bowl, add the peeled and diced sweet potatoes, diced red potatoes, diced onion, minced garlic, diced bell peppers, diced mushrooms, and olive oil.

  4. Add seasonings and mix again. (I am very generous with the sea salt and Italian seasoning.)

  5. Add in cooked meat and mix.

  6. Dump all in a glass 9x13 dish. Your pan may be heaping. That’s okay. It will cook down. Cover with parchment paper, tucking the sides in between the food and pan.

  7. Bake approximately 45 minutes or until potatoes are done to your liking.


Notes:

*Above are my standard ingredients but I’ve also been known to add in chopped kale, spinach, cabbage, or bacon.

*This recipe typically feeds my family of five for 2-3 mornings along with a smoothie or fruit.

*I always bake this the day before, then warm it up in the morning by putting it in the oven at 325 degrees until it is hot, about 25 minutes.

*This dish is also very tasty with salsa and avocado on top.

*If you have trouble getting your kids to eat vegetables I would start by cutting the veggies very, very small. I started by chopping mine in the food processor because if my kids recognized the vegetables they would take them out, but now they are okay with seeing the vegetables. :) (Except the mushrooms; I still have to chop them very small!)


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