Spicy roast potatoes with a sunny side up fresh egg, perfect for breakfast. You will love the flavor and the ease of making this dish.
- 5 cups Diced russet potatoes, peeled, 1-inch size
- 1-½ cup Small chopped peppers, 1 inch size
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Lightly dried basil
- 4 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- 1 teaspoon Lightly dried chillies
- 4 Eggs
Preheat the oven to 375ºF.
Combine potatoes, peppers and garlic in a bowl. Put aside.
In a bowl, add all the spices, herbs, oil, garlic and peppers. Whisk until well blended. Add mixture to potatoes and peppers and stir until well coated.
Spread on a baking sheet and put in the oven. Roast for 30 minutes or until potatoes are nice and golden.
Cook the eggs however you like them – I suggest sunny side up so the delicious yolk can coat the potatoes and combine with all the roasted goodness and make a delicious sauce.
Assemble potatoes and eggs in a bowl. Finish with fresh parsley and a few dashes of Tapatio or your favorite hot sauce. Enjoy!