Crispy Stovetop Breakfast Potatoes

Made with a simple blend of spices, these breakfast potatoes are tossed in butter for the ultimate crispy texture. They’re 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 share it with you!

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In Denver, we take breakfast seriously—I mean, it’s called the Denver omelette, after all! When I make a classic vegetarian 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 to 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 creating a super crispy exterior and soft inside.

grab these ingredients

These potatoes don’t require much to make them shine. The key is to dice the potatoes all the same size so they cook at the same rate. Jump to the recipe card for the full quantities.

• Potatoes: Any type of potato 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 for 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 them.

How to make Breakfast Potatoes

This is just an overview. Jump to the recipe card for the full instructions.

1. 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!).
2. Cook the potatoes in a skillet with the butter and spices in an even layer until crispy and delicious!

Why this Recipe Works

These potatoes have been perfected over the past year to make them delicious and ridiculously easy!

• Microwave the potatoes first to make them super soft. This is my fast-track way to parboil the potatoes, which is cooking them slightly first to soften the inside before frying.
• Pan-frying the potatoes cooks them faster than roasting them 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 easy sheet pan eggs that can be tossed in the oven to cook while you make the potatoes for a no-hassle breakfast.

Or combine it with vegan sausage and vegan bacon, and you’ve got a full breakfast spread!

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Crispy Stovetop Breakfast Potatoes

5 from 3 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 25 minutes minutes

Total: 30 minutes minutes

Servings: 4 servings

Made with a simple blend of spices, these breakfast potatoes are tossed in butter for the ultimate crispy texture. They're 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 share it with you!

Ingredients 

1x2x3x

• ▢ 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

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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.
  

Notes

Should you boil potatoes before frying? 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.

Can I use different spices? 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.

Can these be frozen? Yes, these potatoes are great frozen! Just let them cool completely, then freeze in an airtight container or in a plastic ziplock bag.

Can these be air fried? 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 it is a healthier option if you’re looking to reduce fat in your diet.

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.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 29.6g | Protein: 3.2g | Fat: 11.4g | Saturated Fat: 7.2g | Cholesterol: 30mg | Sodium: 302mg | Potassium: 760mg | Fiber: 4.5g | Sugar: 2.3g | Calcium: 18mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!