Embrace the bold flavors in this breakfast potatoes recipe! These potatoes are perfectly crispy on the outside and irresistibly tender on the inside.
Having a batch of these breakfast potatoes in the fridge always brings me joy. I enjoy making a large batch and savoring some for lunch or dinner the next day. The key to these flavorful potatoes lies in the spice mix. Potatoes can handle a generous amount of seasoning, so we take full advantage of that in this recipe!
Our method involves using a skillet on the stovetop to cook the potatoes, but we also provide tips for baking them if that’s more to your liking!
Essential Ingredients
- Potatoes: While we prefer Yukon Gold potatoes for this recipe, any type will suffice. Yellow potatoes result in a buttery and creamy texture, while russets or baking potatoes are fluffier inside. We also use Yukon Gold potatoes for roasting.
- Spice Mix: We generously season the potatoes with garlic powder, onion powder, smoked paprika, sweet paprika, dried thyme (or oregano), salt, and a hearty amount of black pepper.
- Olive Oil: Olive oil works well, but you can also use ghee, melted butter, avocado oil, or any neutral oil.
- Bell Pepper and Onion: Adding bell pepper and chopped onion provides extra color and texture. Feel free to omit any of these ingredients if you prefer a simpler recipe.
Find the complete recipe with measurements below.
How to Prepare Breakfast Potatoes
Tip 1: Create a robust spice mix. Potatoes can handle a variety of spices, so don’t be shy. To ensure each potato piece is perfectly seasoned, mix the spices beforehand and incorporate them as the potatoes cook. If you find yourself making these breakfast potatoes frequently (which is likely), consider making a large batch of the spice mix to have on hand for future use.
Tip 2: Dice your potatoes into small pieces. Smaller potato cubes cook faster. Aim for around 1/2-inch cubes and skip peeling them.
Tip 3: Add the spice mix towards the end. When preparing these in a skillet (our preferred method), the potatoes are cooked in two stages. Initially, toss them in the skillet with a bit of oil and cook for approximately 10 minutes, stirring occasionally. They will begin to soften but won’t be entirely tender. At this point, add the bell pepper, onion, and spices, and cook for another 10 minutes until everything is perfectly tender.
Tip 4: Oven preparation is an option. Although we prefer the skillet method, baking in the oven is equally effective. Simply toss all ingredients together, spread them on a baking sheet, and bake until the potatoes are tender (approximately 15 to 20 minutes). Detailed instructions are provided below.
Serving Suggestions
These breakfast potatoes are versatile, perfect for breakfast or as a side dish for dinner. One of our favorite simple dinners involves a bowl layered with these potatoes, topped with two fried eggs and either salsa or a fresh tomato salad. If you’re preparing them for breakfast, here are some breakfast recipes you might enjoy:
More Potato Recipes
Simple Breakfast Potatoes
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These effortless skillet breakfast potatoes are ideal for a cozy morning but also make a delightful dinner option. They store well in the refrigerator and reheat beautifully, so feel free to make extra! If you prefer oven-baked potatoes, we’ve included some baking tips below the recipe.
4 to 5 Servings, Yield: about 4 cups
Ingredients
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons smoked paprika
1 teaspoon sweet paprika
½ teaspoon dried thyme
1 teaspoon fine sea salt
¾ teaspoon fresh ground black pepper
3 tablespoons olive oil
2 pounds yellow potatoes, chopped into ½ inch pieces (900 g)
1 large bell pepper, chopped, about 1 ¼ cups (170 g)
1 medium onion, chopped, about 1 cup (170 g)
1 bunch green onions, about 6, thinly sliced
Flaky sea salt, for serving
Directions
1Create the spice mix: Combine garlic powder, onion powder, smoked paprika, sweet paprika, dried thyme, salt, and pepper in a bowl. Set aside.
2Cook the potatoes: Pat the potatoes dry, then heat olive oil in a large skillet over medium-high heat. Add the potatoes and cook for about 10 minutes until they start to brown, stirring occasionally.
3Reduce heat to medium, add bell pepper, onion, and spice mix, and cook for an additional 8 to 12 minutes until the onions soften and the potatoes are tender. Add some color for extra flavor. Stir in green onions and cook for 1 minute. Serve sprinkled with flaky salt.
Adam and Joanne’s Suggestions
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven.
- Oven-baked variation: Combine potatoes, olive oil, pepper, onion, and spice mix in a bowl. Toss well, then spread on a parchment-lined baking sheet. Bake at 425°F (220°C) for 15 to 20 minutes until crispy outside and tender inside. Stir halfway through for best results. Sprinkle green onions over the top and stir; the heat from the potatoes will wilt them nicely.
- Nutritional values are approximate.
Nutrition Per Serving
Serving Size
1 cup (¼ of the recipe)
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Calories
285
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Total Fat
11.1g
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Saturated Fat
1.6g
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Cholesterol
0mg
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Sodium
622.9mg
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Carbohydrate
43.9g
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Dietary Fiber
7.8g
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Total Sugars
6.2g
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Protein
5.1g
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