Sheet Pan Breakfast Taters

Sheet Pan Breakfast Taters

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 4 Side Servings

What You Need

• 2 Large Russet Potatoes, scrubbed & chopped in to 3/4" cubes (About 5 1/2 - 6 C cubes)
• 1 Bell Pepper (not green), roughly chopped
• 1 Large Red Onion, diced
• 2 Jalapenos, sliced (remove the seeds / pith if you don't want any heat, but c'mon, we like heat)
• 1/4 C EVOO
• 4 Tsp. Clubhouse Cajun Seasoning
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1 Tsp. + Himalayan Salt
• A couple pinches Red Pepper Flakes
• Cracked Pepper
• GARNISH - Fresh Chopped Parsley

Directions

• Preheat your oven to 425 F
• Add the potatoes, onion, pepper, and jalapeno to a mixing bowl. Pour the EVOO in to the bowl followed by the Cajun seasoning, pepper flakes, salt, garlic, and onion powders. Toss everything in the bowl until evenly coated and transfer to a baking sheet in a single layer. Sprinkle the tray with cracked pepper before placing in to the oven to bake.
• Bake 40 - 45 minutes, flipping a couple times throughout the cook time. Once tender, if they're in need of some additional colour, switch the oven to BROIL on HIGH and let them char up a bit for a couple of minutes. Carefully remove the tray and set on to a wire cooling rack. 
• Taste the potatoes and hit them with salt if needed / desired. Sprinkle fresh parsley over the tray.
• Serve as a side to your breakfast plate, or even serve as the base with a fried egg and some garnishes & sauces on top. ENJOY!

HAPPY VEG