YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Herb-Roasted Breakfast Potatoes
Enjoy a vibrant, hearty plate of crispy herb-roasted potatoes mixed with savory turkey sausage, tender red bell peppers, and a perfectly fried egg, all finished with a side of warm, spiced black beans. This dish balances crunchy textures, smoky notes and a fresh herby aroma for a versatile meal that can satisfy any time of day.
INGREDIENTS
200g Baby Potatoes
3 oz Turkey Sausage (sliced)
1 Large Egg
1/2 cup Black Beans (cooked)
1/2 medium Red Bell Pepper (sliced)
1/4 medium Red Onion (sliced)
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Rosemary & Thyme (chopped)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Wash and dice the baby potatoes into uniform cubes. Slice the turkey sausage into rounds. Cut the red bell pepper and red onion into thin strips.
In a large bowl, toss the potatoes, turkey sausage, red bell pepper, and red onion with the olive oil, chopped rosemary and thyme, salt, and pepper until evenly coated.
Spread the mixture in a single layer on the prepared sheet pan. Roast in the preheated oven for 25-30 minutes or until the potatoes are crispy on the edges and tender inside, stirring halfway through for even cooking.
Meanwhile, in a small pan, fry the egg to your preferred doneness.
Warm the black beans in a small pot over low heat, seasoning lightly with salt and pepper if desired.
Once the sheet pan mixture is done, plate a generous serving of the roasted vegetables and sausage, top with the fried egg, and serve with a side of warm black beans.