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Baked, crispy breakfast potatoes mixed with red bell pepper and jalapeño spread onto a piece of parchment paper served with a cup of ketchup.
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5 from 1 vote

Southwestern Breakfast Potatoes

Southwest Breakfast Potatoes. These easy to make BAKED potatoes are roasted with bell pepper, jalapeno, and the perfect seasoning blend. Crisp on the outside, soft on the inside, these potatoes are better than your favorite diner! 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American, Southwestern, Tex Mex
Servings: 6
Calories: 150kcal
Author: Serene



  • Preheat oven to 425℉.
  • Clean and dice the potatoes, place in a large mixing bowl.
  • Add diced red bell pepper and diced jalapeño. Drizzle with oil. Stir to combine.
  • Add seasonings. Stir to coat the potatoes and peppers completely.
  • Spread the potatoes on a large baking sheet into an even layer.
  • Bake for 20 minutes, stir with a spatula, then raise the temperature to 500℉ and bake for an additional 15-20 minutes, or until potatoes are starting to crisp and brown on the edges. Stir them up about every 10 minutes to ensure all sides crisp.


Onion: instead of using onion powder, you can dice up 1/2 cup of onion and mix in with the potatoes and peppers to roast. 
Jalapeno: can use a green bell pepper instead or omit completely. 


Calories: 150kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 680mg | Fiber: 3g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 37mg | Calcium: 20mg | Iron: 2mg