2poundsred-skinned potatoeswashed and cut into 1-inch chunks
1small or 1/2 a large onioncut into 1-inch chunks
1/2green bell peppercut into 1-inch chunks
1/2red bell peppercut into 1-inch chunks
2 1/2tablespoonsolive oil or avocado oil
2teaspoonssalt
1/2teaspoonpepper
1teaspoononion powder
3/4teaspoongarlic powder
1/2teaspoonpaprika
pinchof cayenne
For the Eggs:
12eggs
2-3tablespoonsbutteroptional
salt & pepper to taste
Optional:
Freshly grated sharp cheddar cheese
hot sauce for serving
Instructions
Preheat the oven to 425F. Place the potatoes, onion, green pepper, and red pepper on a large baking sheet. Pout over the oil then sprinkle over the seasonings. Mix well to evenly combine and spread into an even layer.
Bake for 50-55 minutes, until golden and tender, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.)
Allow the potatoes to cool slightly while you make the scrambled eggs. Beat the eggs together until smooth and pour into a pan set over medium-low heat. Add the butter and cook until the butter is melted and the eggs are just set. (Don't overcook the eggs here if you're planning on reheating them later.) Season to taste with salt and pepper.
Divide the potatoes and eggs between 6 individual containers. Top with cheese if desired.
When ready to eat, reheat the eggs/potatoes in the microwave on 50% power for 1-1 1/2 minutes. Top with hot sauce and serve. Egg/potato bowls will keep for up to 4 days. Enjoy!
Notes
MAKE IT DAIRY-FREE: Omit the butter and skip the cheese.