Baked Breakfast Potatoes
The Easiest Way To Enjoy The Morning
There is nothing easier for a special breakfast than some Baked Breakfast Potatoes. Buttery potatoes, some savory broth, actual butter, and a few other ingredients bake up into tender bites of heaven.
I love how easily these potatoes can be prepped and then baked off while I relax with some morning coffee.
Buttery Potatoes
The potatoes I use in this recipe are the Yukon Gold. If you are not familiar, Yukon Gold Potatoes are thin, skinny, and tender potatoes.
They have more moisture than other potatoes. This means they bake up very soft and delicious.
They also add a buttery, rich flavor. If you cannot find the Yukon Gold, you can use any other yellow potatoes.
You can even use a baby red if needed.
I also use baby red potatoes for my party potatoes with blue cheese dip too! Truth be told, I love all potato recipes.
Four To Six Cups
The recipe calls for four to six cups of diced potatoes. The amount does not have to be exact.
You can see the exact amount of potatoes I used in the photo above. If you use less potatoes you may not have to bake the potatoes as long.
As I say in the recipe card at the end of the post, keep an eye on this the first time you make these.
Vegetable Recipe Mix
This is the one ingredient that might be confusing for some. I use this packet to also make Spinach Dip with my Cucumber Sandwiches.
I find these packets very easily in the aisle with the gravies and dried taco seasonings. I do not think you should have any trouble finding this ingredient.
You can always check the Knorr Website for more product information.
Slippery When Wet
Just kidding, nothing is slippery. But this mix going in the oven will be very wet.
Do not worry about this.
You will be baking this at a high heat and the liquid will help cook the potatoes. This is what infuses the great flavor.
You will know your oven best. If you know your oven runs hot, you may want to reduce the temperature for this recipe.
As I said, just keep an eye on this the first time you make it.
Baked Breakfast Potatoes Recipe
Easy, buttery, and savory potatoes perfect for a special relaxing breakfast.
Ingredients
- 6 cups of peeled and diced Yukon gold potatoes
- 1 packet of Knorr Vegetable Recipe Mix (pictured in post) (1.4 ounce)
- 4 tablespoons of butter (although I used 8 tablespoons)
- 1 tablespoon of whole grain mustard
- 1 tablespoon of chicken or vegetable bouillon
- 1 cup of water
- *instead of the bouillon and water you can use 3/4 cup of chicken broth
- 1/2 tablespoon of dried parsley
Instructions
- Wash, peel and dice the Yukon gold potatoes. Try to dice them in a uniform, one inch dice so they bake up evenly.
- In a small sauce pan, melt your butter, then add your bouillon, water, Knorr seasoning packet, mustard and dried parsley. Bring to a simmer and whisk until combined.
- Add the potatoes to a 9 x 12 baking dish, heat oven to 400 degrees, and pour the liquid mixture over the potatoes. Make sure all the potatoes are coated in the mixture. There will be liquid in the baking pan.
- Bake at 400 degrees for 45 minutes to one hour, uncovered. All ovens work differently so keep an eye on this the first time you make this.
- The potatoes are done when they are soft and baked to a golden brown.
- When you take the potatoes out, give them all a good toss in the sauce.
- Serve with some fried eggs.