Crockpot Breakfast Potatoes
These Crockpot Breakfast Potatoes make the best side dish to your breakfast recipes or brunch recipes. Tasty, delicious and easy to make!
Servings: 6
Cost: TOTAL RECIPE COST: $5.05, COST PER SERVING (6 servings): $0.84
Ingredients
- 2 pounds russet potatoes peeled and diced into 1/2-inch cubes
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chicken broth
Instructions
- Lightly grease the inside of the crockpot with cooking spray or a small amount of oil.
- In a large bowl, combine 2 pounds russet potatoes peeled and diced into ½-inch cubes, 1 large diced red bell pepper, 1 large diced green bell pepper, 1 medium diced onion, and 3 minced garlic cloves.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour the seasoned oil mixture over the vegetables and toss until evenly coated.
- Transfer the vegetable mixture to the crockpot.
- Pour ¼ cup chicken broth evenly over the vegetables.
- Cover and cook on LOW for 7–8 hours overnight.
- In the morning, gently stir the potatoes.
- If desired, transfer the potatoes to a baking sheet and broil for 3–5 minutes to crisp them up.
- Serve warm and enjoy!
Notes
The small amount of broth will help prevent sticking without making the potatoes too soggy. Adjust slightly if needed based on your crockpot's tendency to retain moisture.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 434mg | Potassium: 760mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1416IU | Vitamin C: 61mg | Calcium: 35mg | Iron: 2mg
