These breakfast potatoes are loaded up with flavor including bell peppers and jalapeño. The perfect side dish for brunch or breakfast!!
Southwestern breakfast potatoes. We’re moving right along in our brunch week. Today I have the side dish for you. Remember I said we were having a truly Texan brunch?
We started yesterday with these Bellini Margaritas. Now today we have crispy breakfast potatoes dressed up with some bell pepper, jalapeño, some cumin, and a lot of flavor.
Psst…aren’t diced peppers just the most beautiful things ever?!
You already know from yesterday that I have a special quiche coming your way, which will be the perfect main dish to serve these southwestern breakfast potatoes with.
But in case you want something a little sweeter to enjoy, here’s some sweet brunch/breakfast meals for you:
These potatoes are definitely an easy make recipe. Prepping the ingredients will take the most time, dicing the peppers and potatoes. Once that’s done though it’s just a matter of baking.
We’ll bake at 425 for the first bit of time to allow the potatoes to cook and soften. Then crank up the heat to 500 to get a little crispiness. But I do recommend keeping an eye on them as cooking times can vary with different ovens.
Last thing we want is burned potatoes. That’s no good for anyone.
I’m going to leave you yet again with an image of the Texas brunch we are creating this week. The quiche that’s coming up is definitely the highlight of this week.. can you guess what’s in there??
Products I recommend for this recipe:
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