Breakfast Potatoes are crispy on the outside while soft and tender inside — just how we like it! Simply seasoned with paprika, garlic, salt, and pepper, these skillet potatoes are delicious and flavorful.
Potatoes have been a breakfast classic for as long as they’ve existed, and these crispy breakfast Potatoes are an easy way to prepare them! Ready in just 20 minutes (including prep!), this low-maintenance side is a great addition to your breakfast and brunch plans for busy holiday mornings and beyond.
Why You'll Love these Breakfast Potatoes
- They’re ready in under half an hour. These quick and easy potatoes are ready in just under 30 minutes, and it only takes a few minutes of dicing and seasoning to get them ready to cook, so you’ll have some time to work on other breakfast dishes.
- Easier to make than hash browns. These breakfast potatoes share a similar flavor and crispines to hash browns but with less work! No grating needed, just a quick dice, a toss in oil and spices, and quick cooking on the skillet. You can also pop into the oven for a quick broil to crisp up the edges even more if you’d like.
- Great for weekend brunch. This is a great way to quickly make a lot of potatoes for a crowd, making it the perfect recipe to whip out on weekend brunch or for holiday breakfasts such as Christmas morning or any of the surrounding days when you’ve got a lot of people to feed in a hurry.
Ingredient Notes
To make these easy Breakfast Potatoes, you will need the following ingredients (full measurements in recipe card below):
- potatoes - we used red potatoes because they get nice and tender while keeping their shape. We also kept the skin on because it looks gorgeous but it’s up to you. You can substitute with whatever type of potatoes you have on hand, including a frozen, pre-diced variety to make preparing breakfast potatoes even faster. A good substitute are yukon gold potatoes.
- olive oil - any oil with a high smoke point (like avocado oil) will also work.
- paprika - if you don’t have paprika on hand, you can try using a little chili powder, cayenne powder, or chipotle powder for a similar taste.
- garlic powder - you can substitute this with 2 cloves of garlic (minced).
- salt and pepper
- parsley - we topped these potatoes with fresh parsley but you can use any herbs that you want — dill, oregano, thyme, or chives. Or leave out the herbs completely.
You will also need measuring cups and spoons and a skillet (I used a 10-inch cast iron skillet for easy transfer to the oven).
How to Make the Best Breakfast Potatoes
- Cook potatoes. Heat oil in a large oven-proof skillet (10-inch cast iron skillet) over medium heat until hot, about 1 minute. Add cubed potatoes and toss well to coat. Cook without stirring for 5 minutes.
- Add seasoning. Add paprika, garlic powder, salt, and pepper. Stir well until evenly combined. Continue cooking for another 8-10 minutes until tender, stirring occasionally.
- Broil (optional). Transfer the skillet into the oven and broil on HI for 2-3 minutes until golden brown and crispy. Alternatively, cook another 5 minutes on the stove until crisp on the outside.
- Serve. Serve immediately.
Recipe Variations
- Add some heat. Make these breakfast potatoes hot! Serve with tabasco sauce for those that like their potatoes more on the spicy side.
- Make them cheesy. Cheese and potatoes are a match made in heaven. Grate some parmesan or cheddar over the top and pop them back in the oven for a minute or two until the cheese melts. You could also toss in some feta.
- Get creative with seasoning. Play around with different seasonings to change up these potatoes each time you make them! Try cumin, curry powder, or a taco seasoning blend.
- Top with herbs. We served our potatoes with fresh parsley sprinkled on top. You can try different fresh herbs such as dill, chives, thyme, or basil.
How to Serve
Serve these Breakfast Potatoes as part of a full breakfast or brunch spread. They are great served on the side of:
- Mediterranean Scrambled Eggs
- Bacon
- Pancakes or Waffles
- French Toast
- Breakfast Strata
- Vegetable Frittata
Recipe Tips and Tricks
- Cut the potatoes the same size. Making sure that the potatoes are all the same size is important when it comes to even cooking. Otherwise, the bigger pieces will be underdone, while smaller pieces will be too mushy.
- How to cook in the air fryer. Prepare the potatoes and toss with seasoning until combined. Cook in the air fryer at 350F for 10-12 minutes, shaking the basket halfway through cooking.
Storing and Freezing Instructions
How to Store
Store breakfast potatoes in the refrigerator in an airtight container for up to 4 days.
How to Reheat
Reheat in a 300F preheated oven for 10 minutes, in a 350F air fryer for 5 minutes, or on the stovetop until crispy and heated through.
How to Freeze
Arrange the potatoes in a single layer on a parchment paper lined baking pan and freeze until solid, about 1-2 hours. Then transfer to a freezer bag and freeze for up to 3 months. You can reheat them straight from frozen in the oven, air fryer, or on the stovetop. Just add a few extra minutes to the reheating time.
More Potato Recipes
- 30 Best Potato Side Dishes
- Crispy Smashed Potatoes
- Egg and Potato Breakfast Casserole
- Mashed Potato Cakes
- Potato Dinner Rolls
- Hasselback Potatoes
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Print
Breakfast Potatoes
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Author: Sam Hu | Ahead of Thyme
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Total Time: 30 minutes
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Yield: 3-4 servings
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Diet: Vegan
Description
Breakfast Potatoes are crispy on the outside while soft and tender inside — just how we like it! Simply seasoned with paprika, garlic, salt, and pepper, these skillet potatoes are delicious and flavorful.
- 1 ½ pounds red potatoes, cut into ½ inch cubes
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- fresh parsley (optional, for serving)
- Heat oil in a large oven-proof skillet (10-inch cast iron skillet) over medium heat until hot, about 1 minute.
- Add cubed potatoes and toss well to coat. Cook without stirring for 5 minutes.
- Add paprika, garlic powder, salt, and pepper. Stir well until evenly combined. Continue cooking for another 8-10 minutes until tender, stirring occasionally.
- Optionally, transfer the skillet into the oven and broil on HI for 2-3 minutes until golden brown and crispy. Alternatively, cook another 5 minutes on the stove until crisp on the outside.
- Serve immediately.
Notes
How to cook in the air fryer. Prepare the potatoes and toss with seasoning until combined. Cook in the air fryer at 350F for 10-12 minutes, shaking the basket halfway through cooking.
How to store: Store breakfast potatoes in the refrigerator in an airtight container for up to 4 days.
How to reheat: Reheat in a 300F preheated oven for 10 minutes, in a 350F air fryer for 5 minutes, or on the stovetop until crispy and heated through.
How to freeze: Arrange the potatoes in a single layer on a parchment paper lined baking pan and freeze until solid, about 1-2 hours. Then transfer to a freezer bag and freeze for up to 3 months. You can reheat them straight from frozen in the oven, air fryer, or on the stovetop. Just add a few extra minutes to the reheating time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
