Categorized | Breakfast, Side Dishes

Tags | Make Ahead Dishes,

Baked Breakfast Potatoes

Posted on 14 January 2013 by noelskitchen

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

Baked Breakfast Potatoes


  • 4 to 5 Russet potatoes
  • 1 medium onion, chopped
  • 1 Tablespoon olive oil
  • 1 teaspoon parsley
  • Salt and pepper to taste


  1. 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.
  2. When ready to use, dice potatoes and add to a medium mixing bowl. Toss potatoes with olive oil, salt, pepper and parsley.
  3. Preheat oven to 350 degrees. Place potatoes in a baking dish and bake for 30 to 35 minutes. Serve.

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