YOUR SOLIN GENERATED RECIPE
Crispy Roasted Breakfast Potatoes with Bell Peppers and Onions
Savor a vibrant medley of roasted red potatoes, crisp bell peppers, and sweet onions, perfectly paired with savory chicken sausage and fluffy eggs. This dish brings together textures and flavors that deliver a satisfying, protein-packed meal with a delightful crisp on the potatoes and a subtle char from the vegetables.
INGREDIENTS
100g Red Potatoes
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
1 teaspoon Olive Oil
120g Chicken Sausage
3 large Eggs
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the red potatoes thoroughly and cut them into bite-sized cubes. Slice the red bell pepper into strips and finely chop the quarter onion.
Toss the potatoes, bell pepper, and onion with olive oil, salt, and pepper in a bowl until evenly coated.
Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the potatoes are golden and crispy.
While the vegetables roast, slice the chicken sausage into rounds and lightly sauté them in a non-stick pan over medium heat until browned, about 5-7 minutes.
In a separate pan, cook the eggs to your preference – scramble or fry them – ensuring they are fully cooked.
Once the vegetables and chicken sausage are ready, combine them on a plate and top with the hot eggs.
Serve immediately for a hearty, protein-packed meal.