Crispy Baked Breakfast Potatoes with Sweet Potato

These roasted breakfast potatoes are crunchy on the outside and soft on the inside. Diced red potatoes and sweet potato are tossed with browned chicken breakfast sausage, garlic salt and a surprise pinch of curry powder, then roasted at 425°F until golden and crispy.

Everything bakes in one pan with just a light spray of olive oil, so it is an easy, hearty side for a weekend breakfast or brunch, or a simple breakfast for dinner.

The Best Roasted Breakfast Potatoes (With Sweet Potato and Sausage)

There are few things better than having baked and crispy breakfast potatoes in the morning (well, maybe my breakfast quiches). Crunchy on the outside. Soft on the inside. As if that’s not mouth watering enough, I tossed in a sweet potato and syrupy chicken breakfast sausage with garlic salt and curry powder.

Curry powder? Don’t judge these delectable potatoes by their ingredients! You’ll be surprised how curry powder accentuates sweet and salty flavors. The curry taste is very mild but complementary. You’ve got to try it.

I love my CorningWare. It bakes evenly, makes cleaning up easier, and looks nice when serving to guests. If you’re looking for a Christmas present for your mom, mother in law, or anyone who enjoys baking, this would be a great idea! I use mine frequently and love it. I might not be disappointed if my husband got me another one… hint, hint honey.

The one step you can’t skip is tossing the potatoes halfway through baking. If you don’t, they bake unevenly. A quick toss gives every piece a chance to get brown and crispy.

Why You’ll Love These Breakfast Potatoes

• Crispy and tender. Crunchy on the outside and soft on the inside, the way breakfast potatoes should be.
• Sweet and savory. Sweet potato and syrupy breakfast sausage balance the garlic salt in every bite.
• A surprise spice. A mild touch of curry powder makes the sweet and salty flavors pop.
• One pan. Everything roasts together in a single baking dish, so cleanup is quick and the dish goes straight to the table.

Ingredients You’ll Need

Here is what goes into this breakfast potato bake and why. Exact amounts are in the recipe card below.

• Chicken or turkey breakfast sausage: Browned before it goes into the pan. It adds savory, slightly sweet flavor and protein, and it is optional if you want a simple potato side. Pick a breakfast sausage with a touch of maple for that syrupy flavor. Links or bulk sausage both work; slice links into coins or crumble bulk sausage as it browns.
• Sweet potato or yam: One medium sweet potato, peeled and diced. It adds natural sweetness and a pop of orange color, and its edges caramelize in the hot oven. Yams and sweet potatoes are used the same way here, so grab whichever your store has.
• Red potatoes: Four large red potatoes, washed and diced. Their thin skin crisps up nicely, so there is no need to peel them. Red potatoes hold their shape well while roasting. Cut the red potatoes and sweet potato into pieces about the same size so they cook evenly.
• Olive oil cooking spray: A light spray before and after seasoning helps the potatoes brown and crisp without a lot of oil. The second spray also helps the seasoning stick.
• Garlic salt: Seasons the potatoes with salt and garlic in one step. Sprinkle it evenly so no bite is too salty, and if you only have garlic powder and salt, use about the same total amount.
• Curry powder: The secret ingredient. The curry taste is very mild, but it brings out the sweet and salty flavors of the potatoes and sausage.
• Dried parsley: For garnishing. A sprinkle on top adds a little color before serving. Fresh chopped parsley works too and adds a fresher flavor.

How to Make Roasted Breakfast Potatoes

1. Heat the oven. Preheat the oven to 425°F. A hot oven is what gives the potatoes their crispy outside, so give it the full time to heat before the pan goes in.
2. Brown the sausage and dice the potatoes. While the oven heats, brown the sausage in a skillet until it is cooked through and reaches 165°F. Dice the red potatoes and sweet potato into bite size pieces, about 3/4 inch, so they roast evenly.
3. Prepare the pan. Spray a 13 x 9 x 2 inch baking pan with olive oil cooking spray. Add the diced potatoes and cooked sausage.
4. Season and toss. Spray lightly with oil and evenly sprinkle the garlic salt and curry powder over the top. Toss to coat, then lightly spray again with cooking spray. Spread everything into an even layer so the potatoes touch the pan and brown.
5. Roast and toss. Bake for 25 minutes, then remove the pan from the oven and toss the potatoes again. It’s very important to toss the potatoes halfway through baking. If not, they bake unevenly. Use a sturdy spatula and flip the pieces so the pale sides face down.
6. Finish roasting. Return the pan to the oven and bake for an additional 20 minutes, for a total of about 45 minutes, until the potatoes are brown and crispy and a fork slides easily into the centers. Garnish with dried parsley and serve.

Ways to Customize Breakfast Potatoes

• Add vegetables. Toss in diced bell pepper and onion for the last 20 minutes of baking.
• Change the spice. Swap the curry powder for smoked paprika or a little chili powder.
• Use all one potato. Make it with only red potatoes or only sweet potatoes.
• Top with eggs. Serve with fried or scrambled eggs on top for a complete breakfast.

Roasted Breakfast Potatoes FAQs

• Do I have to use curry powder? You don’t have to, but give it a try. The curry flavor is very mild and it brings out the sweet and salty flavors.
• Do I need to peel the red potatoes? No. Just wash them well. The thin skins get crispy in the oven.
• Can I leave out the sausage? Yes. The sausage is optional, and the potatoes make a great side on their own. Skip the browning step and go straight to seasoning.
• Why are my potatoes not crispy? Make sure the oven is fully preheated to 425°F, do not crowd the pan, and toss them halfway through baking so every side browns. Patting the diced potatoes dry before seasoning helps too.
• Can I use regular pork sausage? Yes. Brown it fully until it reaches 160°F, the safe temperature for pork sausage, and drain off any extra grease before adding it to the pan.
• How do I store leftovers? Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. Reheat in a hot oven or skillet to bring back some of the crunch.
• Can I prep them ahead? Dice the potatoes up to a day ahead and keep them covered in cold water in the fridge so they do not brown. Drain and pat them very dry before roasting.
• What should I serve with them? They are great with eggs, fresh fruit or my Breakfast Quiches.

Oven Roasted Breakfast Potatoes and Sausage

These oven roasted breakfast potatoes and sausage bake red potatoes and sweet potato with garlic salt and a mild touch of curry powder until crispy outside and soft inside. All in one pan.

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Ingredients

  

• 1 lb chicken or turkey breakfast sausage browned (optional)
• 1 medium sweet potato or yam peeled and diced
• 4 large red potatoes washed and diced
• Olive oil cooking spray
• 1 tsp garlic salt
• 1 tsp curry powder
• Dried parsley for garnishing

Instructions

 

• Preheat oven to 425 F.
• Meanwhile, brown sausage and dice potatoes.
• Prepare 13 x 9 x 2 inches baking pan by spraying with olive oil cooking spray. Add diced potatoes and cooked sausage. Spray lightly with oil and evenly sprinkle garlic salt and curry powder. Toss to coat. Lightly spray again with cooking spray.
• Bake for 25 minutes (total baking time will be 45 minutes) and then remove from oven and toss potatoes again. It's very important to toss potatoes half way through baking. If not, they bake unevenly. Return to oven. Bake additional 20 minutes until potatoes are brown and crispy.

Made these potatoes? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing what you served them with.

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