The most Crispy Colorful Breakfast Potatoes
Friends you all have been loving these gorgeous brunch options lately (did you catch my coconut crusted french toast?!) Talk about a game changer of a dish with these crispy colorful breakfast potatoes! This is an epic savory number, and even if it is your side dish at brunch, you might just want to use it as your centerpiece when you see just how gorgeous this one is.
This is a dish I would 100% make for a beautiful Mother’s Day brunch to celebrate all the amazing mums out there. It’s full of love and vibrancy, and all healthy ingredients as you’ll soon see…it has that nostalgic flavor of home fries you’d get at your favorite brunch spot, but bringing them to an epic new level with harissa and fried eggs. I have started to use this harissa in almost all of my savory recipes as it is incredibly versatile as a sauce.
This one also goes out to all of you who have been asking for a good side dish or one to bring to a summer BBQ to feed a crowd of hungry friends. Just check out those colors! And it is a favorite of my own lovely mum. She is gluten free so it is perfect for her! Hope you all make this and if you do be sure to share with me on Instagram.
What makes these crispy colorful breakfast potatoes healthy?
My favorite thing about these potatoes is that they provide an impressive boost of protein and complex carbs for such a simple and effortless dish. The beautiful vibrancy of those colorful potatoes adds Plus they are completely gluten free for those of you who are avoiding gluten!
The beautiful red harissa sauce is filled with those anti-oxidants we all love for our overall health and disease prevention, and the peppers and tomato are rich in potassium, fiber, folate, vitamin C and other micronutrients that can help lower blood pressure and improve athletic performance.
And talk about a win-win, because you can use this sauce in so many other ways too — add it to your favorite brekky toast, to a quinoa lunch bowl, or to your favorite grilled protein for a boost of flavor, color, and nutrients! You will absolutely wow your brunch guests with all that saucy goodness.
Why are these crispy colorful breakfast potatoes so easy to make?
If you have some good knife skills or a mandoline, this recipe will be one of the quickest you’ll ever make. I have to say, a mandoline is one of the most useful tools in the kitchen. It looks like a rectangle with sharp blades… be careful of your fingers and use a hand guard or towel over the potato! It makes it super easy to slice anything extra thin and with perfectly even cuts so the slices cook at the same rate in the oven.
But honestly, the truly incredible ease of this dish comes from the beautiful sauce. The charring of the pepper can be done in an oven or right over an open flame, which is one way to impress your guests… just be sure to use tongs 😉 While the potatoes are roasting you can prep that gorgeous harissa, and fry your eggs. Learn my top tips for the perfect fried egg here!
Serve the final dish in the a cast iron skillet (which you can also use to roast your potatoes if you want!) you for that wow factor.
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Crispy Colorful Breakfast Sweet Potatoes
Nutrition info (per serving):
The Color Code:
Color: orange (vitamin A, vitamin C, potassium, lycopene — all great for cancer and heart disease prevention!)
Perfect for: a healthy brunch option
Prep Time: 5 minutes
Cook Time: 20 Minutes
Ingredients: (Serves 2)
1 Purple Sweet Potato, cut thinly or with a Mandolin
1 Sweet Potato, cut thinly or with a Mandolin
3 Tbsp Olive Oil
1 Red Pepper
2 Tomatoes, diced
2 Tbsp Apple Cider Vinegar
Pinch of Salt & Pepper
1/3 Cup your favorite plain Yoghurt
- Preheat oven to 375 F or 190 degrees C. Line a baking tray/sheet pan with baking paper and spread both potatoes evenly in one layer. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden.
- Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic wrap, allowing the pepper to steam for 20 minutes. Using a small sharp knife, scrape off the charred skin and remove all the white membrane inside.
- In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked.
- To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yoghurt and finish with the fried eggs 🙂