Easy Breakfast Potato Casserole Recipe: This Greek Breakfast Potatoes Recipe Is Flavorful & Fun Breakfast Brunch Gluten-free

When I want a hearty breakfast or something substantial for brunch, breakfast potatoes are at the top of my list. That's why I had some fun coming up with this easy breakfast potato casserole recipe.

These breakfast potatoes are different than the usual breakfast casserole, or hash browns recipe, because I mashed the potatoes. The consistency is creamy on the inside, while crispy on the outside. And, the Greek herbs create a flavor that's so zesty, it'll wake those taste buds right up in the morning.

We served these breakfast potatoes with poached eggs on top and a side of breakfast sausage. Delicious!

Cuisine: American / Greek 
Prep Time: 10 minutes 
Cook Time: 30 minutes 
Total Time: 40 minutes 
Servings: 4 to 6

Ingredients

• 2 - 4 large potatoes (or 4 - 6 smaller ones), peeled and cut into chunks 
• 1/4 - 1/3 cup extra virgin olive oil (depending on how many potatoes you use) 
• 1 1/2 teaspoons dried oregano (or to taste) 
• 1 1/2 teaspoons dried rosemary (or to taste) 
• 1 teaspoon minced garlic (or to taste) 
• grated Parmesan cheese, for garnish (optional) 

Here's how to make it:

1. Microwave or boil potatoes until they're soft. Put cooked potatoes into a large bowl. Add olive oil and herbs. Stir to combine and until consistency is creamy.
2. Spoon potato mixture into a baking pan that you've sprayed with nonstick cooking spray. Bake in a preheated 375-degree F oven for about 15 minutes or until light brown.
3. Remove from oven. If using Parmesan cheese, sprinkle on top of casserole, and put back into the oven for another 5 minutes or so.
4. Remove from oven and allow to cool a few moments before slicing. Season with salt and pepper, to taste.

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