Baked Breakfast Potatoes

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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About Noel

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who’s passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel’s Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She’s blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family mealtimes back to the table and stay healthy.

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