Breakfast Potatoes Recipe (Crispy & Golden Every Time!)

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Growing up, Saturday mornings at my house weren’t complete without a big skillet of crispy breakfast potatoes recipe on the table.

My dad would wake up early, dice up whatever potatoes we had on hand, and turn them into golden, perfectly seasoned cubes that we’d fight over. I’ve carried that tradition into my own kitchen, tweaking and perfecting the technique over the years until I landed on this foolproof version.

This breakfast potatoes recipe has become my go-to for lazy weekend brunches, holiday breakfasts, and those mornings when I need something hearty to fuel the day ahead. The outside gets wonderfully crispy while the inside stays fluffy and tender.

I’ve made just about every mistake you can make with breakfast potatoes. I’ve had them turn out soggy, burnt on the outside and raw inside, or so bland they needed a mountain of ketchup. Through all that trial and error, I figured out the secrets to getting them perfect every single time.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Servings	4 servings
Difficulty Level	Easy

If you love crispy potatoes as much as I do, you’ll also want to try my Roasted Potatoes Recipe for a hands-off oven version.

Table of Contents

Why You’ll Love This Breakfast Potatoes Recipe

This recipe delivers restaurant-quality results without any fancy equipment or hard-to-find ingredients. You probably have everything you need in your kitchen right now.

The key is getting that perfect contrast between the crispy, golden exterior and the soft, fluffy interior. I learned this technique from a short-order cook at my favorite diner, and it’s never let me down.

These potatoes are incredibly versatile and pair with just about any breakfast spread. They’re also budget-friendly, using simple ingredients that don’t break the bank.

Crispy perfection every time: The two-step cooking method guarantees golden, crunchy edges without any guesswork
Customizable seasoning: Start with the basic recipe and make it your own with different spice blends and add-ins
Quick and easy: Ready in just 35 minutes from start to finish, perfect for busy mornings
Crowd-pleaser: I’ve never met anyone who didn’t love these potatoes, from picky kids to sophisticated brunch guests
Make-ahead friendly: You can prep the potatoes the night before and just cook them in the morning

Another favorite breakfast staple: Avocado Toast.

Ingredients

The beauty of this breakfast potatoes recipe is how simple the ingredient list is. I stick with russet potatoes because they get the crispiest exterior, but Yukon golds work wonderfully too if you prefer a creamier texture inside.

2 pounds (900g) russet potatoes, peeled and diced into 1/2-inch cubes
3 tablespoons olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon sea salt, plus more to taste
1/2 teaspoon black pepper
1 medium yellow onion, diced (about 1 cup or 150g)
1 medium red bell pepper, diced (about 1 cup or 150g)
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped for garnish

Read Also: Mashed Potatoes Recipe

Kitchen Equipment Needed

You don’t need a fancy kitchen to make perfect breakfast potatoes. A good heavy-bottomed skillet is really the only essential piece of equipment, as it distributes heat evenly and prevents hot spots that can burn your potatoes.

Large cast iron skillet or heavy-bottomed pan (12-inch)
Sharp chef’s knife
Cutting board
Wooden spoon or spatula
Medium mixing bowl
Measuring spoons
Paper towels

You might also enjoy: Easy Pancake Recipe.

Recommended Products for This Recipe

After making breakfast potatoes hundreds of times, I’ve found a few products that genuinely make a difference in the final result. These aren’t necessary, but they’ll take your potatoes from good to exceptional.

1. Lodge Cast Iron Skillet 12-Inch

I’ve used this skillet for years, and it’s the secret weapon for getting that perfect crispy crust on breakfast potatoes. Cast iron holds heat beautifully and creates those golden-brown edges that make diner-style potatoes so addictive. Once it’s properly seasoned, nothing sticks, and cleanup is surprisingly easy.

Get it on Amazon

2. Premium Smoked Paprika

Regular paprika is fine, but smoked paprika adds an incredible depth of flavor that makes people ask what your secret ingredient is. The smoky notes complement the crispy potatoes perfectly and give them a restaurant-quality taste. A little goes a long way, so one tin lasts forever.

Get it on Amazon

3. OXO Good Grips Chef’s Knife

A sharp knife makes dicing potatoes so much faster and safer. This knife holds its edge well and feels comfortable in your hand, even when you’re cutting through pounds of potatoes. Consistent cube sizes mean even cooking, which is crucial for getting all your potatoes crispy at the same time.

Get it on Amazon

For another potato favorite, check out my Smashed Potatoes Recipe.

Step-by-Step Instructions: How to Make Breakfast Potatoes

The secret to restaurant-quality breakfast potatoes is all in the technique. Follow these steps carefully, and you’ll get perfectly crispy potatoes every single time.

1. Prep the Potatoes

Peel the russet potatoes and rinse them under cold water to remove any dirt
Pat the potatoes completely dry with paper towels (this is crucial for getting them crispy)
Cut the potatoes into uniform 1/2-inch cubes, making sure they’re all roughly the same size so they cook evenly
Place the cubed potatoes in a medium bowl

2. Season the Potatoes

Add the garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper to the bowl with the potatoes
Drizzle 2 tablespoons of the oil over the potatoes
Toss everything together with your hands or a spoon until every potato cube is evenly coated with the oil and seasonings
Let the potatoes sit for a few minutes while you prep the vegetables so the seasonings can penetrate

3. Prep the Vegetables

Dice the yellow onion into 1/4-inch pieces, keeping them slightly smaller than the potato cubes so they cook at the same rate
Cut the red bell pepper into 1/4-inch dice, removing all seeds and white membranes
Set the diced vegetables aside in a small bowl

4. Start Cooking the Potatoes

Heat your large cast iron skillet over medium-high heat for 2-3 minutes until it’s nice and hot
Add the remaining 1 tablespoon of oil to the hot skillet and swirl it around to coat the bottom
Add the seasoned potato cubes in a single layer, making sure they’re not crowded (cook in batches if needed)
Let the potatoes cook undisturbed for 5-6 minutes to develop a golden crust on the bottom
Resist the urge to stir or flip them too early, as moving them prevents that crispy exterior from forming

5. Flip and Continue Cooking

Once the bottom is golden brown and crispy, use a spatula to flip the potatoes
Continue cooking for another 5-6 minutes, flipping every few minutes to ensure all sides get crispy and golden
The potatoes should be fork-tender on the inside but crispy on the outside
If the potatoes are browning too quickly, reduce the heat to medium

6. Add the Vegetables and Butter

Push the potatoes to the edges of the skillet, creating a well in the center
Add the 2 tablespoons of butter to the center and let it melt
Add the diced onion and red bell pepper to the melted butter
Sauté the vegetables for 3-4 minutes until the onions are translucent and the peppers are tender-crisp
Toss everything together so the vegetables are evenly distributed throughout the potatoes

7. Final Seasoning and Garnish

Taste the potatoes and adjust the seasoning, adding more salt and pepper if needed
Cook for another 2-3 minutes, stirring occasionally, until everything is heated through and well combined
Remove the skillet from the heat
Sprinkle the chopped fresh parsley over the top for a pop of color and freshness
Serve immediately while the potatoes are hot and crispy

This pairs beautifully with my Sausage Balls for a complete breakfast spread.

Tips for The Best Breakfast Potatoes

I’ve learned these tips the hard way after making countless batches of breakfast potatoes. Following these guidelines will help you avoid the common pitfalls and get perfect results every time.

Don’t skip drying the potatoes: Moisture is the enemy of crispiness. After cutting your potatoes, pat them thoroughly dry with paper towels. I sometimes even let them air-dry for 10 minutes on a clean kitchen towel.
Use a hot pan: Your skillet needs to be properly preheated before adding the potatoes. If you add them to a cold pan, they’ll steam instead of getting crispy.
Don’t overcrowd the pan: If your potatoes are piled on top of each other, they’ll steam and turn soggy. Use a large enough skillet or cook in batches.
Let them be: The hardest part is resisting the urge to constantly stir. Let the potatoes sit for several minutes undisturbed so they develop that golden crust.
Cut uniform pieces: When all your potato cubes are the same size, they cook evenly. Some won’t be raw while others burn.
Parboil for faster cooking: If you’re in a rush, you can parboil the potato cubes for 3-4 minutes before pan-frying. This cuts down the cooking time and guarantees tender insides.
Season in stages: I like to season the potatoes before cooking and then taste and adjust at the end. This builds layers of flavor.
Use the right oil: Choose an oil with a high smoke point like vegetable oil, canola oil, or light olive oil. Extra virgin olive oil can burn at the high temperatures needed for crispy potatoes.

Read Also: Cheesy Potatoes Recipe

What to Serve with Breakfast Potatoes

These breakfast potatoes are incredibly versatile and pair well with just about any breakfast or brunch dish. I love serving them alongside eggs, but they also shine as part of a larger spread.

Breakfast potatoes are the perfect foundation for a hearty breakfast plate. They soak up runny egg yolks beautifully and add substance to lighter dishes.

Scrambled or fried eggs: The classic combination that never gets old
Crispy bacon or breakfast sausage: The salty, savory flavors complement the potatoes perfectly
Deviled Eggs: For a brunch spread that impresses guests
Fresh fruit salad: Adds a refreshing contrast to the rich, savory potatoes
Toast or biscuits: Perfect for soaking up any extra butter and seasonings from the pan
Avocado slices: Creamy avocado adds healthy fats and a cool contrast
Hot sauce or ketchup: For those who like a little extra kick or tang
Breakfast burritos: Use these potatoes as a filling alongside eggs, cheese, and salsa

Another favorite pairing: Air Fryer Pancake.

Variations of Breakfast Potatoes

One of my favorite things about this recipe is how easy it is to customize. Once you’ve mastered the basic technique, you can play around with different flavors and add-ins to keep things interesting.

Southwestern Style: Add 1 teaspoon of cumin and 1/2 teaspoon of chili powder to the seasoning mix. Top with shredded cheddar cheese, diced jalapeños, and a dollop of sour cream. Finish with fresh cilantro instead of parsley.
Loaded Breakfast Potatoes: After cooking, top with crispy bacon bits, shredded cheddar cheese, sour cream, and sliced green onions. It’s like a loaded baked potato for breakfast.
Italian Herb Potatoes: Replace the thyme with Italian seasoning and add 1/2 cup of diced tomatoes and 2 cloves of minced fresh garlic in the last few minutes of cooking. Finish with grated Parmesan cheese.
Greek-Inspired: Season with oregano instead of thyme, add kalamata olives and crumbled feta cheese at the end, and finish with a squeeze of fresh lemon juice.
Sweet Potato Version: Swap half or all of the russet potatoes for sweet potatoes. They’ll caramelize beautifully and add a subtle sweetness.
Spicy Cajun: Use Cajun seasoning instead of the individual spices, and add diced andouille sausage while cooking the vegetables.
Herb Lover’s: Add fresh rosemary, fresh thyme, and fresh sage to the butter when you add the vegetables for an aromatic, herbaceous flavor.
Cheesy Potatoes: Stir in 1 cup of shredded cheddar or pepper jack cheese during the last minute of cooking for extra indulgence.

You might also enjoy: Twice Baked Potatoes.

Storage and Reheating

While breakfast potatoes are definitely best fresh from the skillet, I’ve learned how to store and reheat them so they still taste great the next day. This is especially helpful when I’m meal-prepping for the week ahead.

Refrigerator storage: Let the potatoes cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 4 days. I like to slightly undercook them if I know I’ll be reheating, so they don’t get mushy.
Freezer storage: Spread the cooled potatoes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Frozen potatoes work best if you’re planning to reheat them in the oven or air fryer.
Oven reheating: Spread the potatoes on a baking sheet and reheat at 400°F (200°C) for 10-15 minutes, stirring halfway through. This method helps restore some of that crispy texture.
Skillet reheating: Heat a tablespoon of oil in a skillet over medium-high heat and reheat the potatoes for 5-7 minutes, stirring occasionally. This is my preferred method because it gets them almost as crispy as the first time.
Air fryer reheating: Reheat at 375°F (190°C) for 5-8 minutes, shaking the basket halfway through. This is the absolute best method for restoring crispiness.
Microwave reheating: While not ideal for crispiness, you can microwave the potatoes in 30-second intervals until heated through if you’re short on time. They won’t be crispy, but they’ll still taste good.

Another delicious potato dish: Au Gratin Potatoes.

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 4 servings):

Calories: 285
Total Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 610mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 3g
Protein: 4g
Vitamin C: 35% DV
Potassium: 20% DV
Iron: 8% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

Read Also: Scalloped Potatoes Recipe

Health Benefits of Key Ingredients

While breakfast potatoes are undeniably a comfort food, they do offer some nutritional benefits thanks to their wholesome ingredients. I feel good about serving these to my family knowing they’re getting some real nutrition along with great flavor.

Potatoes often get a bad rap, but they’re actually packed with important nutrients. When prepared properly, they can be part of a balanced breakfast that keeps you full and energized for hours.

Potatoes: Rich in vitamin C, potassium, and vitamin B6. They provide complex carbohydrates for sustained energy and contain resistant starch when cooked and cooled, which can support digestive health.
Red bell peppers: One of the best sources of vitamin C, even more than oranges. They also contain vitamin A and antioxidants that support eye health and immune function.
Onions: Contain quercetin, a powerful antioxidant that may help reduce inflammation. They also provide prebiotic fiber that feeds beneficial gut bacteria.
Garlic powder: Has antimicrobial properties and may support heart health by helping to regulate blood pressure and cholesterol levels.
Paprika: Made from dried peppers, it contains vitamins A and E and antioxidant compounds that may have anti-inflammatory effects.
Olive oil: Provides heart-healthy monounsaturated fats and antioxidants. It’s a much healthier choice than many other cooking fats.
Fresh parsley: Often overlooked as just a garnish, parsley is actually rich in vitamin K, vitamin C, and beneficial plant compounds.

FAQs About Breakfast Potatoes

1. Can I make breakfast potatoes ahead of time?

Yes, you can definitely prep these in advance. I like to dice the potatoes and store them in a bowl of cold water in the fridge the night before, which prevents them from turning brown. Just drain and pat them very dry before cooking. You can also fully cook the potatoes and reheat them in a hot skillet or air fryer the next day, though they won’t be quite as crispy as fresh.

2. What’s the best potato for breakfast potatoes?

Russet potatoes are my go-to because they get incredibly crispy on the outside while staying fluffy inside. Their higher starch content is perfect for achieving that restaurant-quality texture. Yukon gold potatoes are my second choice if you prefer a creamier, buttery interior, though they won’t get quite as crispy. I’d avoid red potatoes for this recipe as they tend to stay too firm and don’t develop the same golden crust.

3. Why are my breakfast potatoes soggy instead of crispy?

Soggy potatoes usually come down to one of three issues: too much moisture, overcrowding the pan, or not using high enough heat. Make sure you thoroughly dry your potatoes after cutting them, use a large enough skillet so they’re in a single layer with space between them, and don’t be afraid of high heat. Also, resist stirring them constantly and let them sit undisturbed to develop that crispy crust.

4. Can I use sweet potatoes instead?

Absolutely! Sweet potatoes make a delicious variation. They’ll caramelize beautifully and add a subtle sweetness to your breakfast plate. Keep in mind that sweet potatoes cook a bit faster than russets, so watch them carefully to prevent burning. I sometimes do half russets and half sweet potatoes for a colorful, nutritious combination.

5. Do I need to parboil the potatoes first?

You don’t have to, but parboiling can be helpful if you want to speed up the cooking process or guarantee tender insides. If you parboil for 3-4 minutes in salted boiling water, then drain and dry thoroughly before pan-frying, you’ll cut your cooking time in half. Just be careful not to overcook them during parboiling or they’ll fall apart in the skillet.

Another classic breakfast side: Air Fryer Simple Baked Potatoes.

Final Thoughts

This breakfast potatoes recipe has earned its place as a weekend staple in my kitchen, and I hope it becomes one in yours too. There’s something deeply satisfying about the sizzle of potatoes hitting a hot skillet and the aroma of garlic and paprika filling the kitchen.

The best part is how forgiving and adaptable this recipe is once you understand the basic technique. You can make it exactly as written or use it as a jumping-off point for your own creative variations.

I’d love to hear how your breakfast potatoes turn out! Drop a comment below and let me know if you tried any of the variations or if you have your own secret tips for perfect crispy potatoes. Happy cooking!

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Breakfast Potatoes Recipe

Why You’ll Love This Breakfast Potatoes Recipe

Ingredients

Kitchen Equipment Needed