Diner-style roasted red breakfast potatoes with smoked paprika, fresh rosemary and garlic. These breakfast potatoes are fantastic on their own, but toss them in an egg scramble and you’re looking at breakfast perfection!
Hello and happy Thanksgiving Eve! Please tell me you don’t go all day without food until the main event. A nutritious breakfast of substance is so totally necessary on this holiday for multiple reasons. Not only will it tide you over until the main event, but more importantly, it will 1.) prevent you from going absolutely hog-wild once the Thanksgiving spread is laid out and 2.) prevent you from falling into a deep, dark food coma afterwards.
Plus, breakfast is still the most important meal of the day and you are important and therefore, LET’S EAT BREAKFAST 🙂
So how many of you absolutely love those crispy diner-style breakfast potatoes? Combined with some over-easy eggs, bacon and ketchup (always), they just complete the classic all-American style breakfast. Unfortunately, they are often times doused in a hefty amount of oil and salt. No surprise there. However, what may be surprising is you can make them at home and almost mimic the taste with much less oil and salt.
Whataya think about that, iHop??
These potatoes could also double as a lunch or dinner side dish. They’re actually one of my favorite sides to make for cook-outs and barbecues. Totally delicious with steak or grilled chicken.
So let’s switch gears and talk about breakfast scrambles. Also known as “everything but the kitchen sink scrambles” and “clean out your produce drawer scrambles”. They are AWESOME in the sense that you can literally add anything and everything you have on hand to them. Here are some of my favorite add-ins:
Vegetables: peppers, potatoes (red or sweet), onions, shallots, brussels, mushrooms, spinach, kale, broccoli
Meats: apple maple chicken sausage, turkey bacon, Canadian bacon, ham
Cheeses: gruyere, goat cheese, feta, smoked mozzarella, sharp cheddar
Herbs: rosemary, chives, cilantro, parsley
I like to use a mix of whole eggs and egg whites to keep the fat content low. For toppings, I make a spicy ketchup simply by mixing plain ketchup with either Sriracha or adobe sauce. I’m telling ya, you will not miss diner breakfasts at ALL after whipping up these roasted potatoes and tossing them in your breakfast scramble.
- ***Roasted Red Potatoes***
- 2 lbs red potatoes (peel-on), washed and chopped into small pieces
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1-2 tbsp freshly chopped rosemary
- 1 tsp salt
- ¼ tsp black pepper
- ***Breakfast Scramble***
- 2 cups of roasted red potatoes (recipe above)
- 2 eggs + 3 egg whites
- 2 cups chopped vegetables of choice (I used a mix of mushrooms, red peppers, spinach and brussels)
- 1 link apple maple chicken sausage, sliced - sub for 3 slices of cooked turkey bacon
- ¼ cup shredded cheese (I used gruyere)
- 2 tbsp freshly chopped chives
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400 degrees F
- In a large bowl, combine chopped potatoes, olive oil, garlic, herbs and spices. Mix thoroughly to evenly coat potatoes with all ingredients.
- Spread out potatoes evenly on a baking sheet, making sure none overlap. Bake for 45 minutes, flipping once half-way through.
- To make breakfast scramble: heat 1 tbsp of olive oil in a large non-stick skillet over medium heat. Add veggies and chicken sausage and saute for 5-6 minutes, until veggies have softened and sausage has slightly browned. Toss in roasted potatoes.
- In a small bowl, beat eggs with egg whites until well-combined. Pour into skillet.
- Add cheese and chives. Cover and cook on medium-low heat for ~6-7 minutes, or until center appears cooked through. Serve!