@andreacstone
Andrea Stonethe most savory Father’s Day breakfast 🤤🍳 save this for your next holiday breakfast!! #breakfast #breakfastrecipes #fathersdaybreakfast #recipes #foodtiktok 5 cups diced potatoes 1½ teaspoons garlic powder 1½ teaspoons onion powder 1 teaspoon sea salt 1½ tablespoons extra-virgin olive oil 1 medium yellow onion, diced 1 pound ground chicken or beef 1 teaspoon dried oregano 1 teaspoon smoked paprika ½ teaspoon chili powder 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 2. Make the potatoes: On the baking sheet, toss the potatoes with the avocado oil, garlic powder, onion powder, and salt until evenly coated. Spread the potatoes in a single layer. Roast for 30 to 35 minutes, flipping halfway through, until golden brown and crispy. Set aside. 3. Make the hash: Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the green bell pepper, yellow bell pepper, and onion and sauté for 5 to 7 minutes, stirring occasionally, until softened and slightly caramelized. Push the sautéed vegetables to the perimeter of the skillet. 4. Add the remaining ½ tablespoon olive oil to the skillet, then add the ground chicken, oregano, paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper. Cook for 6 to 8 minutes, breaking up the chicken with a spatula, until it is browned and fully cooked through. Stir the vegetables and chicken together, mixing well. Add the roasted potatoes and stir to combine, then cook for 2 to 3 minutes, until heated through. Garnish with parsley and a dash of hot sauce, if using. Serve warm.
On the profile · Jun 22, 2026