Easy Breakfast Potatoes are honestly my kitchen lifesaver. You know those lazy weekend mornings when everyone’s hungry and you don’t wanna spend an hour on breakfast?
Yep, that’s when I reach for this quick and crispy fix. Let’s be real, nothing kills breakfast buzz like soggy potatoes or the taste of burnt oil. Been there, hated it.
So I’ve crafted a way to make crispy and easy breakfast potatoes that are legit golden, fluffy inside, and dreamy on a plate. Even my picky niece sweeps up a plate, so I must be onto something.
Why You’ll Love It
Look, not to exaggerate, but I’d consider these breakfast potatoes five-star restaurant worthy (okay, maybe I’m a bit dramatic). Here’s why I’m obsessed. First, the crunch. Every bite actually crunches. Not that chewy, soggy stuff you remember at late-night diners, right? Second, you get this homey, warm comfort. Nothing fancy, just pure potato happiness. Plus, the whole thing is stupidly simple. Really, you barely need any cooking skills. More importantly, you get real flavor, not that bland, plain stuff. I sometimes eat them for dinner (shh, don’t tell).
Just the other day my neighbor who “can’t cook” asked for seconds. So yeah, make these once, and you’re hooked.
The first time I tried these breakfast potatoes, my whole family thought I’d secretly ordered food in! Best part? Barely any fuss in the kitchen. It’s now a Sunday tradition around here.
Key Ingredients in Breakfast Potatoes
Picking the right stuff really matters more than you’d think. I usually grab russet potatoes, because they hold up perfectly and crisp like a dream. (Red potatoes can work, but they’re softer, if you’re okay with that.) Next up, a good oil. I know fancy folks will say olive oil, but honestly vegetable oil is what gets the crispy bits on every piece. Seasoning’s a biggie: salt, pepper, smoked paprika, and garlic powder. I sometimes toss in a little onion powder if I’m feeling wild. And don’t forget fresh parsley or chives at the end, just for that little bit of “I know what I’m doing” touch.
What’s wild is you can absolutely add in diced onions or bell peppers during the last few minutes if you want a flavor boost. But I won’t judge if you go naked potato either.
How to Make Breakfast Potatoes
Alright, here’s my (somewhat chaotic but effective) technique. First, dice your potatoes — not too small. Think dice-sized, so you get crunchy AND fluffy in the middle. I don’t bother peeling because life’s too short, but you can if it bugs you. Toss them in a bowl with your oil and seasoning. Stir ‘em around till coated. Now, here’s a trick I swear by: use a hot skillet and let those potatoes sit for a bit before stirring. You want brown, not zap. Give it about 5-6 minutes, flip, and then repeat. Don’t poke at them every minute. Tempting, but patience gives you that crispiness.
If you’re feeding a crowd, laying them flat on a baking sheet and roasting at 425°F for 25-ish minutes works, too. Just flip halfway through. Both ways work, promise. For a wild twist? Sneak a tiny dab of butter into the pan for the last minute. (Trust me.) One final thing, let them cool for a minute before serving. Super hot tots are just potato lava.
Storage and Make-Ahead Tips
Let’s talk leftovers, ‘cause I never make just enough. If you wind up with extras, they keep in the fridge for about three days packed in an airtight container. To reheat, skip the microwave unless you love disappointment. A quick toss in a skillet with a splash of oil brings them back to life. Sometimes I even add a crack of black pepper to wake them up again. These also work for meal prep. Cook ahead and just heat portions as you want all week. But honestly, good luck having any left.
What to Serve with Breakfast Potatoes
If you’re wondering what goes best with your crispy breakfast potatoes, here’s what I usually do:
- Scrambled eggs with cheese (classic for a reason)
- Bacon strips or sausage links for the full brunch effect
- Avocado slices if you want a little freshness
- Fresh fruit or berries, ’cause balance, right?
Feel free to throw the whole lot into a breakfast burrito too. That’s a win.
Common Questions
Can I meal prep breakfast potatoes ahead of time?
Totally, yes. Prep and cook them a day ahead, reheat in the skillet for best results.
Do I have to peel the potatoes?
Nope. The skins get super crispy in the pan. If you hate skins, go ahead and peel.
Which oil is best for frying?
Vegetable or canola oil are best for crispy potatoes, but olive oil works fine in a pinch. Just don’t use butter alone or it’ll burn.
Can these be made vegan?
Yup. Skip any butter and use all plant-based oil and you’re set.
How thick should I dice the potatoes?
Try about half an inch. Not too big, not too tiny. Goldilocks size.
Ready for a Legendary Breakfast?
So that’s my guide to easy breakfast potatoes, complete with all my fussy tips and a few dramatic warnings.
Once you get that hang of the crispy trick, you’ll never settle for hotel buffet potatoes again. Give them a go next weekend. I promise they’ll be a hit with whoever’s lucky enough to be at your table.
Easy Skillet Breakfast Potatoes
Ingredients
Equipment
Method
- Peel and quarter the potatoes. Microwave on a covered plate for 3.5–4.5 minutes until just tender with some resistance. Let cool to room temperature or refrigerate overnight. Dice into 1/2-inch cubes.
- In a 12-inch skillet, heat butter, olive oil, and optional herbs and garlic over medium-high heat. When sizzling, remove herbs and garlic and discard.
- Add diced potatoes in a single layer. Season with salt, pepper, cayenne, garlic powder, onion powder, and smoked paprika. Toss to coat evenly.
- Cook for 8–10 minutes, flipping every 2–3 minutes until golden and crispy. Taste and adjust seasonings. Serve immediately.
Love it