For as long as I can remember I’ve never been a breakfast eater. I’ll have a couple cups of coffee and grab something later, typically when I’ve reached the point of getting cranky because I’m so hungry. But lately, eggs have hit the spot. I’ve been enjoying either Avocado Egg Toast or a fried egg sandwich pretty regularly. Along with my couple of cups of coffee of course! This Roasted Potato Breakfast Bowl, definitely takes a bit more time (more of a weekend breakfast dish), which is exactly why I ate it for dinner! Who doesn’t love breakfast for dinner!??!!
Again, this is more of an inspiration than an exact recipe, but don’t worry, you can’t mess this up. I had some bacon, bell peppers, yellow onion, and garlic, which were perfect additions to the roasted potatoes.
Since I added bacon, I started by frying some bacon in my large cast iron skillet. If you’re making a larger amount, or don’t have a cast iron skillet, I’d recommend using another large skillet (must be oven proof) or a large rimmed baking sheet (in which case you could cook the bacon in the oven, or fry bacon stovetop in separate pan). When the bacon is cooking, peel and chop the potatoes and chop any veggies you want to add. Since I wanted this to cook pretty quickly, I chopped them pretty small (you know, like breakfast potatoes).
Once bacon, is done, remove from pan and set aside. Add potatoes and veggies to skillet and coast with bacon fat. Or, drain bacon fat and use olive oil. Either way. Sprinkle with a generous amount of salt and pepper and place into 400* oven for 30 minutes (approx). Stir a couple of times during cooking. Cook until potatoes and veggies are tender and potatoes are beginning to crisp.
To serve, place potatoes in bowl, top with a soft fried egg, crumbled crispy bacon, and any other toppings you’d like. I added some sliced avocado, chopped cilantro, and Sriracha. I refrained from adding grated cheese that would melt into the potatoes and get all ooey-goey. Cheese would have been really good!