I love breakfast! I look hosting breakfasts and brunches or doing breakfast for dinner. I however do not like feeling overwhelmed trying to make 4 different dishes at the same time. Whenever I entertain, I try to come up with as many dishes that can be prepared before hand and then cooked the day of the event. Today I’m sharing with you the recipe for some make ahead breakfast potatoes. They are great because you do all the prep and most of the cooking the day before. I also loved them because I cooked them in my electric skillet on day 2, so I didn’t even need to take up oven space.

In my instructions below, I break it down into day 1 and day 2 instructions so it’s very easy to follow.

Make Ahead Breakfast Potatoes

Ingredients:

5 lbs Red Potatoes, Cut Into Chunks
4 cloves Minced Garlic
1 Chopped Onion
2 Rough Chopped Green Bell Peppers
2 Rough Chopped Red Bell Peppers
1/4 cup Olive Oil
1/2 stick melted butter
Salt and Pepper to taste

Directions:

1. Preheat the oven to 425 F.
2. Toss the red potatoes, garlic, onion, and peppers in the olive oil and melted better. Add some salt and pepper to taste. 
3. Pour the potatoes onto two half sheet pans, or other rimmed baking sheet. Bake for 20-25 minutes. Mix the potatoes up on the pans every 7-8 minutes.
4. Remove from the oven and let cool enough to pack up and refrigerate. 

Here’s what they looked like out of the oven.

Day 2:

1. Remove potatoes from refrigerator. Spray an electric skillet with a non-stick spray or drizzle of olive oil to prevent sticking. 
2. Add potatoes to electric skillet and reheat on medium-high heat, turning every few minutes. You just want to reheat the potatoes and get some nice color on them. 

Here they are again all ready to eat!

They are so easy and so delicious! I hope you enjoy them as much as my family has. We’ve made this several times. In fact, sometimes I make it to serve with chicken for dinner. They are just the perfect side dish!