Spicy Breakfast Potatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 153.0
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 16.3 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
View full nutritional breakdown of Spicy Breakfast Potatoes calories by ingredient
Introduction
Awesome breakfast, one pan (or casserole dish) meal! Awesome breakfast, one pan (or casserole dish) meal!Number of Servings: 12
Ingredients
-
38.00 g(s), Jalapeno Pepper, Raw
180.00 grams, Red Bell Pepper
12.00 g, Fresh Serrano Chili Pepper
317.00 g(s), Onions - Raw
2.00 tsp (5g), Habenaro Pepper
1612.00 g (1 medium sized potato ), Russet
3.00 tbsp(s), Oil - Olive
58g(s), Anaheim Pepper
Salt to taste
Pepper to taste
Tips
I didn't actually bake this dish, I thought it would be a good option so PLEASE tell me if I need to correct temp and time!
Directions
Chop all vegetables.
Coat pan/Casserole dish with olive oil
Stove:On HIGH heat, pour all chopped vegatables in very large skillet. Mix well once and then place lid on top with a little room to vent. Stir occasionally until potatos are soft.
OVEN: Pre-heat oven to 425F. Place all vegetables in LARGE casserole/baking dish and cover with aluminum foil. Poke 3-4 holes in the foil. Bake for 20-25min until potatos are soft.
Serving Size: Makes 12 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user OGMOMMA2012.
Coat pan/Casserole dish with olive oil
Stove:On HIGH heat, pour all chopped vegatables in very large skillet. Mix well once and then place lid on top with a little room to vent. Stir occasionally until potatos are soft.
OVEN: Pre-heat oven to 425F. Place all vegetables in LARGE casserole/baking dish and cover with aluminum foil. Poke 3-4 holes in the foil. Bake for 20-25min until potatos are soft.
Serving Size: Makes 12 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user OGMOMMA2012.