Made with a simple blend of spices, these breakfast potatoes are tossed in butter for the ultimate crispy texture. Made on the stovetop, and ready in just 20 minutes! This recipe is a staple in my house on Sunday mornings, so I’m excited to finally share it with you!
In Denver, we take breakfast seriously – I mean it’s called the Denver omelette after all! When I make a classic breakfast at home, I almost always make seasoned potatoes. Over the past year, I’ve honed in on the spices and how much you need to make these the best breakfast potatoes. I’m ready to impart those secrets unto you. So if it’s golden brown, crispy morsels of potato you seek…let’s cook.
Why you’ll love it
- Cooked in a skillet, these potatoes are super quick to make and can be made while camping (if that’s something you’re into).
- Just like classic diner potatoes, these skillet breakfast potatoes are the perfect crispy golden bites.
- They are parboiled in the microwave, saving time while still creating that super crispy exterior and soft inside.
Ingredients for Easy breakfast potatoes
These potatoes don’t require a lot to really make them shine. The key here is to dice the potatoes all the same size so they cook at the same rate.
- Potatoes: Any type of potatoes will work. For this recipe, I like russet potatoes, Yukon gold potatoes, and red potatoes.
- Butter: There is no compromise for butter for these potatoes. Ok, except vegan butter.
- Spices: The only spices you need are black pepper, garlic powder, onion powder, smoked paprika, and a good dose of salt.
Frying in butter vs oil
There is much debate about whether butter or olive oil is better for frying potatoes. From a science perspective, butter can burn at higher temperatures but it provides WAY more flavor. So if you were to roast these you might consider oil, but for today’s skillet potatoes…we butter.
How to make Breakfast Potatoes
- Prep the potatoes by microwaving the cubes with a splash of water in a large bowl (this is the key to the best breakfast potatoes!)
- Cook the potatoes in a skillet with the butter and spices in an even layer until crispy and delicious!
Storage
Leftovers of these potatoes will keep in an airtight container for up to 5 days in the fridge. I like to toss them in the air fryer to reheat and maintain that crispy texture. The oven or microwave will work too, though they won’t be quite as crispy.
Why this Recipe Works
These potatoes have been perfected over the past year to make them not only delicious but ridiculously easy!
- Microwave the potatoes first to make them super soft. This is my fast-track way to parboil the potatoes, which is basically cooking them slightly first to soften the inside before frying.
- Pan-frying the potatoes cooks them faster than roasting in the oven. It also helps to distribute the spices to all sides of the potato pieces.
Best…Breakfast…Ever
Serve these crispy breakfast potatoes with:
- Strawberry French Toast
- Easy Sheet Pan Eggs
- Breakfast Banana Split
- Or combine it with vegan sausage and vegan bacon and you’ve got a full breakfast spread!
Ingredients
- 2 lbs potatoes like russet, yukon gold, or red, 907 g
- 4 Tbsp unsalted butter 56 g
- 1 tsp each garlic powder, onion powder
- ½ tsp each smoked paprika, salt
- ¼ tsp ground black pepper
Instructions
- Prep Potatoes: Cut potatoes into small cubes (you can take the peel off or leave it on). Add potatoes to a microwave-safe bowl along with a splash of water. Cover with a plate or plastic wrap and microwave for 5 to 7 minutes, or until potatoes are fork tender.
- Cook: Heat butter in a large skillet over medium heat, then add all spices. Once melted and fragrant, gently stir in potatoes, keeping them in as much of a single layer as possible.Increase heat to medium/high and cook, stirring occasionally, until potatoes are browned and crispy on all sides, about 15 minutes.
Nutrition Information
FAQs
I have found it’s super helpful to soften the potatoes first leading to a quicker cook. It also helps to “rough up” the edges which gives the spices something to grab onto.
Yes, you can definitely try different spices like cayenne pepper for some spice or oregano for a little freshness. You can also add fresh herbs like parsley.
Yes, these potatoes are great frozen! Just let them cool completely, then freeze in an airtight container or in a plastic ziplock bag.
You can make air fryer breakfast potatoes easily with this recipe! After microwaving them and tossing them with the seasonings, toss them into the basket of your air fryer or arrange them in a single layer on your air fryer tray and cook at 400°F (204°C) for about 10 to 15 minutes, watching closely, until golden brown and crispy. Air frying won’t produce quite as flavorful of an exterior because it doesn’t include the butter, but is a healthier option if you’re looking to reduce fat in your diet.
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