These breakfast potatoes are golden and crispy on the outside and soft and fluffy on the inside. Honestly, they’re one of my favorite ways to start the day—especially with eggs or just by themselves. I always end up eating a few straight from the pan!
Whether you’re making a big family brunch or just want something cozy for a weekend morning, these potatoes are a must. Bonus? They go great with a little ketchup on the side. 🍳
How to Make Them Crispy (Every Time!)
The secret to perfect crispiness? It’s all about the prep and patience:
- Cut your potatoes into small, even cubes (about ½ inch) so they cook evenly.
- Rinse them well to wash off excess starch, then dry them with paper towels.
- Use a hot skillet and let them sit untouched for the first few minutes—this helps create that golden crust!
- Add your seasonings once they start to brown so the spices don’t burn.
- Keep stirring every few minutes until all sides are crispy and delicious.
How to Make Breakfast Potatoes
Ingredients:
- 4 medium russet potatoes, diced into small cubes
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- ¼ cup cooked bacon or ham, diced (optional)
- 2 green onions, sliced for garnish
Simple Substitutes:
- Potatoes: Russet gives the best crisp, but Yukon Gold adds a buttery flavor.
- Oil: Olive oil is flavorful, but canola or vegetable oil also works.
- Spices: Try smoked paprika for more depth or cayenne if you like heat!
- Protein Options: Skip bacon and add mushrooms or bell peppers to keep it vegetarian.
- Toppings: No green onions? Fresh parsley or chives do the trick.
Instructions:
1. Prepare the Potatoes
Peel and dice your potatoes into small cubes, about ½ inch. Rinse them under cold water to remove the starch. Then drain and pat them dry really well. This helps them get extra crispy!
2. Heat the Oil
Place a large skillet over medium heat and pour in the olive oil. Give it a minute to heat up—you want the oil hot so the potatoes start crisping right away.
3. Cook the Potatoes
Add the potatoes to the skillet in a single layer. Don’t stir them just yet! Let them cook untouched for about 5–7 minutes until the bottoms are golden brown. Then gently stir them.
4. Season Everything
Sprinkle the potatoes with paprika, garlic powder, onion powder, salt, and pepper. If you’re adding bacon or ham, toss that in now too. Give it all a good stir so everything’s coated in flavor.
5. Finish Cooking
Let the potatoes cook for another 10–15 minutes, stirring every few minutes so they brown on all sides. They’re done when they’re crispy outside and soft in the middle.
6. Garnish and Serve
Take the skillet off the heat and sprinkle sliced green onions on top. Serve hot and enjoy them as a side dish—or eat them on their own! They’re great with eggs, toast, or just some hot sauce.
Can I Use Sweet Potatoes?
Yes! Sweet potatoes are a great alternative. They’ll cook a little faster, though, so keep an eye on them and adjust the time as needed.
Want a Healthier Version?
Use just 1 tablespoon of oil or spray your skillet with oil to lighten things up. You can also skip the bacon and add extra veggies like bell peppers or spinach for more nutrients.
Can I Prep These Ahead of Time?
Absolutely. You can peel and dice the potatoes the night before and store them in a bowl of water in the fridge. Just drain and dry them before cooking. You can even cook them in advance and reheat them in a skillet for a few minutes before serving.
How Do I Store Leftovers?
Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture, or microwave with a splash of water to prevent them from drying out.
Now Go Make the Best Breakfast Potatoes!
Whether you’re making a simple breakfast or adding these to a weekend brunch, these crispy potatoes are always a hit. I make them at least once a week—because they’re just that good!
