Does the idea of breakfast for dinner get you excited? Us, too! We love having multi-purpose recipes like this one that can slide easily from one meal to another, just by making a double recipe or heating up leftovers. Fast and easy, an aluminum foil lined sheet pan makes this breakfast, brunch, lunch or dinner side a snap to prepare.
The spicy taste of basil makes this dish sing with flavor. There’s nothing like a combo of tomatoes, basil, olives and capers to make almost anything taste better AND be better for us. Basil is just about done in the garden so pick the last bits to use in this healthy breakfast/dinner dish. Did you know basil can protect our body from a cellular level? Yes, it has flavonoids and volatile oils that have been studied to show cell and chromosome support from environmental damage. And basil is a good to protect from bacterial growth in the body as well.
If you’d like to make this this delicious potato dish a little heartier for a big day or for dinner, it makes a perfect nest for a poached egg, too!
Herbed and Spiced Breakfast Potatoes
2 Sweet Potatoes, Chopped
1 White Potato, Chopped
1 Chopped Large Red Onion
3 TB Extra Virgin Olive Oil, divided
Sea Salt and Freshly Ground Black Pepper
1 Cup Chopped Tomato
½ Cup Chopped Sundried Tomatoes (Dried – not oil packed.)
½ Tsp Red Pepper Flakes
½ Cup Chopped Kalamata Olives
¼ Cup Capers
1 TB Chopped Basil
1 Tsp Lemon Juice
Step One Place the potatoes and onion on a sheet tray, toss with 2 TB of the olive oil and sprinkle with salt and pepper. Slide into a 400F oven and roast for about 30 minutes, or until the potatoes are crispy and brown around the edges.
Step Two When the potatoes and onion are roasted, slide them into a large bowl, and add the remaining ingredients, including the remaining 1 TB of oil. Stir together gently and serve, warm, room temp or cold.