Breakfast Potatoes Recipe

Homemade diner-style skillet breakfast potatoes are perfect to whip up for breakfast. You can prep these from the night before, so they take less time to serve up in the morning. These taste just like home fries from your favorite breakfast place!

Take it from someone who’s always had a love-hate relationship with potatoes; these are the BEST breakfast potatoes of LIFE. Golden brown on the outside and deliciously tender on the inside.

I’m so excited to be bringing you one of my family’s favorite breakfast items. They’re easy to whip up, can be prepped ahead of time, so they take less time in the morning, and are perfect with a side of eggs or wrapped inside breakfast burritos. And it sure beats the basic breakfast staple of potatoes seasoned with salt and pepper. Serve them up with pancakes, crispy turkey bacon, sausage, and lots of ketchup to dip them in!

The list of ingredients on this recipe isn’t big and once you cook them up in a skillet, these breakfast potatoes developed the most delicious outer crust that’s delicately crispy and dusted with things like garlic powder, onion powder, smoked paprika and a hint of cayenne.

Breakfast Potatoes

These easy roasted breakfast potatoes are a perfect side dish for breakfast or brunch! They’re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices.

Prep: 10min

Ingredients:

• 1 pound small potatoes (cut into ½-inch pieces)
• Extra-virgin olive oil (for drizzling)
• ½ teaspoon smoked paprika
• Pinch of red pepper flakes
• Sea salt and freshly ground black pepper
• ½ teaspoon extra-virgin olive oil
• ½ yellow onion (chopped into ½-inch pieces)
• 1 red pepper (chopped into ½-inch pieces)
• 2 garlic cloves (chopped)
• ⅓ cup cilantro (for serving)
• Sea salt and freshly ground black pepper

Instruction:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
2. Make the onions & peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.

Easy Skillet Breakfast Potatoes

Homemade diner-style skillet breakfast potatoes are perfect to whip up for breakfast. You can prep these from the night before, so they take less time to serve up in the morning.

Prep: 5min

Total: 20min

Ingredients:

• 1 1/2 pounds russet potatoes
• 2 tablespoons butter
• 2 tablespoons olive oil
• pinch of cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• optional: rosemary, thyme, garlic clove

Instruction:

1. POTATOES: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator.
2. COOK: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

One-Pan Breakfast Potatoes Recipe by Tasty

Here’s what you need: russet potatoes, red bell pepper, small white onion, olive oil, dried rosemary, garlic, paprika, salt, pepper

Yield: 4 servings

Nutrition Facts: calories 282 calories, Carbohydrate 51 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams

Ingredients:

• 3 russet potatoes, cut into bite-size pieces
• 1 red bell pepper, diced
• 1 small white onion, diced
• olive oil, to taste
• 1 tablespoon dried rosemary
• 1 tablespoon garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon pepper

Instruction:

1. Preheat oven to 500˚F (260˚C).
2. Dice potato, red bell pepper, and onion. Place on a baking sheet.
3. Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
4. Bake for 30 minutes, stirring every 10-15 minutes.
5. Serve with your favorite breakfast sides.
6. Enjoy!

Best Skillet Breakfast Potatoes

These easy breakfast potatoes are reminiscent of your classic diner-style home fries that are warm and crispy with perfectly browned edges. A perfect way to complete your breakfast spread!

Prep: 5min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 231 kcal, Carbohydrate 31 g, Protein 4 g, Fat 11 g, Saturated Fat 2 g, Sodium 11 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 1/2 pounds Yukon gold potatoes
• 3 tablespoons olive oil
• 1/2 yellow onion (diced)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper (to taste)
• fresh herbs (optional)

Instruction:

1. Peel and dice the potatoes into a 1/2″ dice.
2. Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
3. Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.
4. Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.
5. Remove the potatoes from the heat. Season with salt and pepper, garnish with chopped parsley, and serve.

Breakfast Potatoes Recipe | Breakfast Skillet Recipe | Brunch Ideas

FAQ

Should you boil potatoes before frying?

What are breakfast potatoes made of?

• Potatoes: Pick up some good Yukon Golds for the best texture. …
• Onions: Sauteed onions add earthy, yet subtly sweet flavor and that classic texture.
• Dried spices: Garlic powder, paprika, salt and pepper are a must!

Why are my breakfast potatoes soggy?

What is the potato breakfast called?