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roasted potatoes in purple bowl
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Spanish Roasted Breakfast Potatoes

Delicious oven-roasted spanish potatoes with kale and sweet corn. Perfect with scrambled or fried eggs for breakfast!
Course Breakfast
Cuisine Spanish
Keyword breakfast, breakfast potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Author Monique of Ambitious Kitchen

Ingredients

  • 1 large russet potato, cut into cubes
  • 1/2 cup canned sweet corn, drained
  • 2 cups of chopped kale
  • 3 cloves of garlic, minced
  • 1 tsp olive oil
  • 1 packet of Sazon
  • 2 tsp cumin
  • 2 tsp  red pepper flakes
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • Fresh ground black pepper
  • 1/4 cup of fresh chopped cilantro for topping

Instructions

  • Preheat oven to 400 degrees F.
  • In a medium bowl put all ingredients and spices together, except cilantro. Mix well so that potatoes are fully covered in spices.
  • Cut a large sheet of foil and place potato mixture in the center. Carefully seal all edges and make a foil packet.  Place in oven and bake for 1 hour or until potatoes are tender and kale starts to crisp up.
  • Place in a bowl and sprinkle in fresh cilantro.  Add more salt and pepper to taste. Stir and serve immediately. Makes 2 large servings.
Monique of Ambitious Kitchen