Not only good for breakfast, but that’s what they’re associated with.
I love potatoes in the morning, but it’s not something that I-As-A-Vegetarian can generally order when out for breakfast. Restaurant hash browns or home fries are usually fried on the grill (where the bacon/sausage/you name it just was, which makes them Not Really Vegetarian) or in the deep fryer, which isn’t great for you & sometimes is a place chicken hangs out too. So I usually limit myself to waffles and fruit when I’m out for breakfast and make the potatoes at home. They don’t cook bacon on the waffle iron to my knowledge, unless they make bacon-stuffed waffles, which I’ve yet to come across on a menu.
This serves 4-6, depending on if potatoes are the central breakfast item or not.
2 T. canola oil for the pan
4 large baking potatoes, (the ones I used this weekend were the *large* ones that you purchase individually by the pound – probably the equivalent of 6 reasonable bagged baking potatoes) scrubbed and cubed in about ½ in. pieces
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, chopped
a generous sprinkling of dried or fresh rosemary
a moderate sprinkling of paprika
salt to taste
pepper *after* the potatoes are removed from the oven
Preheat the oven to 375. Pile all of the ingredients on a large nonstick baking sheet. Toss to distribute the oil and seasoning. Place in the oven and roast, turning the potatoes gently every 15 minutes to prevent sticking and promote even cooking and the evaporation of excess moisture. Mine usually take 75 to 90 minutes to get done. They’ll be tender long before they’re pleasantly browned. Patience.