Breakfast Potatoes with Cubanelles and Fried Eggs

Breakfast Potatoes with Cubanelles and Fried Eggs



  • 2 pounds Red Potatoes, Cut Into Chunks
  • 2 cloves Garlic, Minced
  • 1/2 whole Onion, Peeled And Roughly Chopped
  • 2-3 cubanelle peppers, chopped
  • 1/8-1/4 cup Olive Oil
  • 1/4 stick Butter, Melted
  • 1/2 teaspoon Seasoned Salt and ¼ teaspoon Cayenne Pepper
  • Kosher Salt And Freshly Ground Black Pepper
  • 2 eggs


Preheat  the oven to 425 degrees F. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper. Pour potatoes onto rimmed baking sheet. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice. Heat a nonstick pan to medium high. Crack egg and cook to your liking, seasoning with salt and pepper. Sprinkle potatoes with a little more salt and pepper before serving.


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