This is one of those breakfast side dishes that can be partially made ahead the night before. It’s also a perfect dishes for breakfast, lunch or if you’re having breakfast for dinner. You could add whatever seasonings you like. For me, I just keep it simply because the kids like to add a little ketchup and the hubby likes to add chili sauce or salsa.
Baked Breakfast Potatoes
- 4 to 5 Russet potatoes
- 1 medium onion, chopped
- 1 Tablespoon olive oil
- 1 teaspoon parsley
- Salt and pepper to taste
- Place potatoes in a large stock pot. Cover with water entirely. Boil potatoes until they are just fork tender (we don’t want mushy potatoes). Drain potatoes and let cool. *If making the night before, do not cut potatoes. Let them cool and place them in a bowl, cover and put in fridge until ready to use.
- When ready to use, dice potatoes and add to a medium mixing bowl. Toss potatoes with olive oil, salt, pepper and parsley.
- Preheat oven to 350 degrees. Place potatoes in a baking dish and bake for 30 to 35 minutes. Serve.