Breakfast Potatoes are quick and easy to make in a skillet, and they come out perfectly crispy! All you need are potatoes, a few herbs and spices for seasoning, and about 30 minutes to make them. They’re absolutely delicious, and pair well on the side with any breakfast foods you love.
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Why We Love This Crispy Breakfast Potatoes Recipe
Cubed potatoes, butter, olive oil, and classic spices combine to create a crave-able side dish that pairs well with breakfast or dinner!
- Crispy. Parcooking the potatoes in boiling water gives them more time to crisp up in the pan.
- Flavorful. A combination of salt, pepper, garlic and onion powder, and dried rosemary adds so much depth to these potatoes.
- Versatile. Think beyond breakfast food! These potatoes pair well with lunch and dinner, too.
Variations on Skillet Potatoes
These crispy breakfast skillet potatoes are easy to adapt to whatever ingredients you have on hand. Any waxy potato works here, as they will keep their shape better than starchier potatoes. Try new potatoes, fingerlings, red bliss, or baby potatoes; or use a combination of waxy potatoes and sweet potatoes!
Switch up the spices to pair with any dish. This is a great place to use spice blends, like Italian seasoning, herbs de Provence, taco seasoning, ranch seasoning, or everything bagel seasoning.
You can also add in some caramelized onions or roasted mushrooms to round out the dish.
How to Store and Reheat
Store leftover breakfast potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments or in a pan set over medium-low heat with a little oil until warmed through.
How to Freeze
Freeze breakfast potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These skillet potatoes make a great breakfast, brunch, or dinner side dish. Serve them up for breakfast alongside breakfast burgers, buttermilk pancakes, eggs benedict, tomato pie, sausage breakfast casserole, quiche Lorraine, or cheesy migas.
For dinner, these potatoes are delicious served alongside air fryer chicken thighs, smothered pork chops, or grilled ribeyes!
I prefer to use waxier potatoes, as they are less likely to crumble apart in the pan while cooking. Yukon Golds are perfect for this dish!
Absolutely! Sweet potatoes work really well in this dish!
To get these potatoes crispy, make sure to drain them completely after boiling, add plenty of butter and oil to the pan, and cook them undisturbed for 6-8 minutes. If you flip and stir the potatoes too often, they will not develop a crispy crust.
Absolutely! These potatoes freeze well for up to 3 months!
More Simple Potato Recipes To Try
Breakfast Potatoes Recipe
Equipment
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (about 4½ cups)
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
Instructions
- Bring 6 cups of water to a boil over high heat then add the potatoes and cook for 3 minutes then drain and set aside.2 pounds Yukon Gold potatoes
- Heat the butter and olive oil together in a large skillet set over medium heat, then add the potatoes.2 tablespoons unsalted butter, 1 tablespoon olive oil
- Sprinkle on the salt, pepper, garlic powder, onion powder and rosemary then stir to combine and let the potatoes cook without stirring them for 6-8 minutes or until they start to turn a light, golden color.½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried rosemary
- Flip them over and let them cook once again undisturbed for 3-4 more minutes.
- Toss again then let them sit again for 3 more minutes or until the potatoes are as brown and crispy as you like then serve with fresh rosemary for garnish if desired.
Video
Becky’s Tips
- Resist the urge to flip and stir these potatoes too often as they cook!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Breakfast Potatoes Step by Step
Boil the Potatoes: Bring 6 cups of water to a boil over high heat. Add 2 pounds of peeled and cubed Yukon Gold potatoes and cook for 3 minutes, then drain and set aside.
Heat the Fats: Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil together in a large skillet set over medium heat, then add the potatoes.
Season the Potatoes: Sprinkle on ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of dried rosemary. Stir to combine and let the potatoes cook without stirring them for 6-8 minutes or until they start to turn a light, golden color.
Flip and Cook: Flip the potatoes over and let them cook once again undisturbed for 3-4 more minutes. Toss again, then let them sit again for 3 more minutes or until the potatoes are as brown and crispy as you like then serve with fresh rosemary for garnish if desired.
