Crispy Breakfast Potatoes Recipe
When it comes to breakfast, nothing beats a plate of crispy breakfast potatoes. Their golden-brown, crunchy exterior paired with a soft and fluffy center makes them a perfect side dish for any morning meal. Whether you enjoy them with scrambled eggs, avocado toast, or breakfast burritos, these savory potatoes are a must-have. This easy recipe delivers restaurant-quality breakfast potatoes right in your kitchen.
Equipment
- Baking sheet
- Skillet
- Parchment paper or cooking spray
- Mixing bowl.
Ingredients
Core Ingredients:
- 3 pounds Yukon Gold or Russet potatoes diced into 1-inch cubes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary or thyme optional
Optional Veggies and Add-Ins:
- 1 medium onion finely chopped
- 1 bell pepper any color, diced
- 2 cups of assorted chopped vegetables such as zucchini or mushrooms
Toppings:
- Fresh herbs parsley, chives, or cilantro for garnish
- Shredded cheddar cheese optional
- Sour cream or Greek yogurt for serving
Instructions
Prep the Potatoes
- Wash the potatoes thoroughly under cold water and pat them dry.
- Dice the potatoes into 1-inch cubes to ensure even cooking.
- If you prefer a smoother texture, peel the potatoes before dicing.
Season the Potatoes
- In a large bowl, toss the diced potatoes with olive oil.
- Sprinkle with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Mix until the potatoes are evenly coated.
Cook the Potatoes
- Oven Method:
- Preheat your oven to 425°F (220°C).
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 30-35 minutes, flipping halfway through, until crispy and golden brown.
- Skillet Method:
- Heat a large skillet (preferably cast-iron) over medium-high heat.
- Add the seasoned potatoes in a single layer.
- Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy on all sides.
Add Veggies (Optional)
- If using onions or bell peppers, add them to the skillet or baking sheet during the last 10 minutes of cooking.
- Stir gently to incorporate the vegetables without breaking the potatoes.
Serve and Enjoy
- Remove the crispy breakfast potatoes from the heat and transfer them to a serving dish.
- Garnish with fresh herbs, shredded cheese, or a dollop of Greek yogurt for extra flavor.
Notes
For extra crispiness, bake at 425°F (220°C) for 25-30 minutes instead of pan-frying. Swap russet potatoes for Yukon Gold or sweet potatoes for a twist. Add chopped bell peppers and onions for more flavor.