Spicy Breakfast Potatoes

Potatoes. Spicy, salty, warm, deeeeelicious. Everyone loves breakfast potatoes and you add in some tofu scramble, psssht perfect breakfast! So dang savory and comforting. These taters are spicy so if you don't want them too fiery, only do half a jalapeno and omit the cayenne pepper.

INGREDIENTS:

• 1.5 lbs red or yellow potatoes (about 5 small), cut in bite-sized pieces
• 1 red bell pepper diced
• 1/2 red onion diced
• 2 cloves garlic diced
• 1 jalapeno pepper sliced thin (optional for spice)
• 1 tsp pink salt
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/8-1/4 tsp cayenne
• 1/4 tsp black pepper
• 2 Tbsp vegan butter melted (optional, can do oil free)

DIRECTIONS:​

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Wash and chop all veggies.
3. Combine potatoes, bell pepper, onion, garlic, jalapeno pepper, salt, garlic powder, paprika, cayenne, pepper, butter and olive oil in a large bowl. Stir to coat evenly.
4. Spread potato mixture on the baking sheet and place in the oven for 45 minutes, flipping halfway.
5. Remove from the oven and top with dried parsley!
6. Serve with vegan ranch or cashew cream. I love it in a big ol salad!
7. Enjoy!