Step 1

Preheat the oven to 425F, if you are using it. Place the diced Potatoes into a large mixing bowl and add 1 tsp of Smoked Paprika, Garlic Powder, Nutritional Yeast, Fresh Thyme, and Salt and Pepper to taste. Fold the spices into the Potatoes until they are evenly coated, then bake.

Step 2

Bake at 390F for 20 minutes; shake the basket every few minutes to ensure even cooking.

Step 3

Caramelize the Veggies. Add the diced Onion and a splash of Vegetable Broth to a large nonstick sauté pan over medium-high heat. Let the Onion cook down, until no liquid is left and a golden residue begins to form on the bottom of the pan. Then, deglaze the pan with ¼ cup of Vegetable Broth and stir well. Repeat this process with the remaining Broth; once there is only ¼ cup of broth left, add in the Diced Bell Peppers and remaining Smoked Paprika. Reduce the heat to Medium and sauté until the Peppers are soft.

Step 4

. Once the Potatoes have finished cooking, add them to the Pan with the Maple Syrup and stir well. Add any additional Salt and Black Pepper to taste, then serve warm. These Breakfast Potatoes are best fresh, but leftovers will keep in the fridge for up to 5 days.