Breakfast Potatoes are crispy on the outside, soft on the inside, and loaded with savory flavor—making them the perfect side for any morning meal. Whether I’m serving them with eggs, wrapping them into a breakfast burrito, or enjoying them on their own, these golden potatoes are always a comforting way to start the day.
Why You’ll Love This Recipe
I love this recipe because it’s simple, delicious, and endlessly customizable. The potatoes turn out crispy and golden every time, with just the right amount of seasoning to make them crave-worthy. They cook up easily in a skillet or oven, and they’re just as good as any diner-style hash browns—maybe better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Potatoes (Yukon gold or russet, diced)
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Olive oil or avocado oil
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Onion (chopped)
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Bell pepper (optional, chopped)
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Garlic powder
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Smoked paprika
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Salt and black pepper
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Optional: fresh herbs like parsley or chives for garnish
Directions
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I start by dicing the potatoes into small, even cubes so they cook quickly and evenly.
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I place the diced potatoes in a bowl of cold water for about 10 minutes to remove excess starch, then drain and pat them dry with a towel.
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In a large skillet, I heat oil over medium-high heat and add the potatoes in a single layer.
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I let them cook without stirring for a few minutes to develop a golden crust, then stir occasionally until they’re browned and tender—about 15–20 minutes.
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I add the chopped onions and peppers in the last 5 minutes of cooking and season with garlic powder, paprika, salt, and pepper.
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Once everything is crispy and golden, I remove from heat and garnish with fresh herbs if using.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep and 20–25 minutes to cook, so it’s ready in around 35 minutes.
Variations
Sometimes I add chopped jalapeños for a spicy kick or use sweet potatoes for a slightly sweeter version. I’ve also added crumbled tofu or cooked sausage for a heartier breakfast skillet. When I want them oven-roasted, I spread the seasoned potatoes on a baking sheet and roast at 425°F for 25–30 minutes, flipping halfway through.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet for the best texture, or use the microwave if I’m short on time. They also crisp up well in an air fryer.
FAQs
What type of potato works best?
I like using Yukon golds for a creamy interior or russets for extra crispiness. Both work great.
Do I need to parboil the potatoes?
Not for this method. Soaking them in water and drying them helps with crispiness without boiling.
Can I make them ahead of time?
Yes. I partially cook them, let them cool, and then finish crisping them up right before serving.
How do I make them extra crispy?
I don’t overcrowd the pan, use enough oil, and let them cook undisturbed to get that golden crust.
Are they good in a breakfast burrito?
Absolutely. I wrap them with scrambled eggs, cheese, and salsa for a perfect grab-and-go meal.
Conclusion
Breakfast Potatoes are one of my favorite ways to start the day—crispy, flavorful, and totally satisfying. Whether I’m serving them alongside eggs or turning them into a full skillet meal, they always bring comfort and warmth to the table. Simple, classic, and endlessly adaptable, they’re a breakfast staple I keep coming back to.
