Sheet Pan Southwest Breakfast Potatoes
Crispy potatoes, onions, peppers, and tex mex seasonings get baked together on one pan - the perfect easy Whole30 and paleo breakfast side dish!
Servings 8 people
Calories 240kcal
Ingredients
- 3 lbs red potatoes scrubbed and cut into 3/4 inch pieces
- ½ large onion chopped
- ½ green bell pepper diced
- ½ red bell pepper diced
- ¼ cup avocado oil
- ¼ cup ghee melted
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp cumin
- 1.5 tsp chili powder
- 1 tsp paprika
- ½ tsp cayenne pepper
Instructions
- Preheat oven to 425. Line a large baking sheet with parchment paper. Place all of the diced potatoes, onions, and peppers into a large bowl. Add the avocado oil and melted ghee.
- Mix the spices in a separate small bowl, then pour over the potato/onion/pepper mixture. Use your hands to mix them well. Dump the contents of the bowl onto the sheet pan.
- Bake for 25 minutes, stirring once. Turn the oven temperature up to 475 and cook for an additional 10 minutes, until crispy. Serve topped with eggs or however you would like! Enjoy!
Nutrition
Calories: 240kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 329mg | Potassium: 836mg | Fiber: 4g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 32mg | Calcium: 25mg | Iron: 2mg