Baked Breakfast Potatoes
Ingredients
6 cups peeled and diced Yukon gold potatoes
1 packet (1.4 oz) Knorr Vegetable Recipe Mix
4 Tbsp butter (or 8 Tbsp for richer flavor)
1 Tbsp whole grain mustard
1 Tbsp chicken or vegetable bouillon
1 cup water (or substitute with ¾ cup chicken broth)
½ Tbsp dried parsley
Directions
Preheat oven to 400°F (200°C).
Wash, peel, and dice Yukon gold potatoes into uniform 1-inch pieces for even baking.
In a small saucepan, melt butter. Add bouillon, water (or broth), Knorr seasoning packet, mustard, and dried parsley. Bring to a simmer, whisking until well combined.
Place diced potatoes in a 9x13-inch baking dish. Pour the liquid mixture over the potatoes, ensuring all pieces are evenly coated.
Bake uncovered for 45 minutes to 1 hour, or until potatoes are soft and golden brown. Cooking times may vary, so check for doneness.
Toss the baked potatoes in the remaining sauce before serving for an even coating.
Serve hot, optionally paired with fried eggs for a complete breakfast.
Servings: 4–6
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