breakfast potatoes

These crispy breakfast potatoes are roasted in the oven, so they're less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner. Recipe yields 1 pan of breakfast potatoes, enough for about 4 servings. See notes for how to double the recipe.

Roasted Breakfast Potatoes

red potatoes,

red bell pepper, sliced into 1” squares

white onion,

olive oil

garlic powder

sea salt

black pepper

Preheat the oven to 425 degrees Fahrenheit.

On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.

Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

I used just a sprinkling of garlic powder and then on my last stir I added about a clove of minced garlic. By putting it in later it didn't burn. I figure I was having to stir anyway so adding it was very easy. I hope this helps.

What a great recipe, I need to try this soon! Thanks for sharing.

I made your hash down recipe— which was AWESOME! So now I’m gonna try this one.  Any need to rinse off the starch from the cut potatoes before baking?  (I know with French fried and your hash browns, that helps them get crispier). 
Thank you!!

Roasting Brussel sprouts and asparagus like this is the BEST. You yield such crispy, delicious vegetables! This would work for ANY meal, even for dinner too!

I only have a toaster oven, so I did this as a stir-fry with avocado oil, and added sliced mushrooms, turmeric and The Zip.  I put turmeric in everything, so this was no exception, and the results were gastronawesome!  Thanks for posting.

Making this breakfast for my lovely wife this morning!!

thanks Alot Kate!!!! :)

What a great recipe, I need to try this soon!

I love potatoes, will definitely try this recipe.

I've made it previously and ther were delish but my husband was working making it again this Sunday I know he'll love it.   thanks it's super simple

i make this on a regular basis for both breakfast lunch and snacks-that magical invention called parchment paper eliminates sticking and makes clean up a breeze-plus i shake the potatoes and olive oil in a plastic bag to coat every thing evenly

Thank you for sharing this recipe.  I made this.  I boiled the potatoes first.  This recipe is a keeper.  Thanks again

The way I do them, is set the oven to 450 F and cook for 30 minutes. Recipe for 2 lbs of potatoes 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/8 tsp black pepper. Coat your cookie sheet with oil to help prevent sticking or use parchment paper, nothing sticks to parchment paper.

Made some roasted potatoes this morning, coated the pan with olive oil and the potatoes did not stick to the pan when I cooked them.

Loved this recipe, very easy and just SO good. Do you have any recommendation to add extra spiciness?

Thanks!

Made this today as was needing some comfort food - came out perfectly! I used Charlotte potatoes and a smaller batch, so naturally they were done in 35 minutes or so.

I make these all the time (especially for breakfast burritos) and they are delicious. I have no idea why anyone would trouble with frying breakfast potatoes when they could make them this way!

This recipe is amazing!! My favorite way to serve them is as follows: Melt cheddar cheese over roasted breakfast potatoes, add warmed salsa, fried egg and guac. Yum!!!

Perfect for the Whole30!   I’ll be using his recipe over and over again, making big batches and reheating for breakfast during a busy work week. This reheats really well in a frying pan, making the potatoes crispy again!  (I didn’t even add the bell peppers, but I think they tasted delicious without)!

Breakfast is my favorite meal of the day; whenever I make these potatoes, I am so pleased with the results.  Thanks for another great recipe!

<em>Crispy diner-style home fries from your kitchen are easier than you think with my recipe!</em>

Ultimate Crispy Home Fries

Tbl extra virgin olive oil

Tbl butter

yellow onion, chopped into small pieces

red pepper,

red potatoes, skin

salt

tsp black pepper

1/2-3/4 tsp smoked paprika

Heat 1 Tbl of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke. Add the onion &amp; pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently. When done, remove from heat and transfer to a bowl.

While the onions and peppers are cooking add the potatoes into a large saucepan. Add just enough cool water just until the tops of the potatoes are covered and they float slightly. Place the pan over high heat. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes.

In the pan, the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown. Once browned on one side, carefully flip and brown the other sides. This should take about 10-15 minutes.

Once all the sides are crispy brown, add the onions and peppers back in and gently stir. Next add in the salt, black, pepper, and paprika. Stir gently and remove from heat.

The ingredient mix in this is really good. I needed to transport these to a brunch. I trippled the recipe and roasted on two sheet pans in a hot convection oven stirring once to get all sides crispier. Meanwhile, had my crockpot heating up so I could get my potatoes to the brunch hot. Obviously these will be better fried and eaten right away but these potatoes were awesome!! If you try the transporting method make sure you take the lid off as soon as you can so they dont steam too long. There werent ANY leftovers.

Best gome fries ever made. In my opinion, of course.

Yum, I made these to go with Sunday breakfast, they were delicious.  I used Yukon potatoes and no pepper (my family is not a fan of peppers) But  par-boiling the potatoes really worked they were super crispy, had the leftovers today and they were so good!  Thanks Lori for another great recipe .

Didn’t really work for me.  Probably my fault for adding too much ghee (which is what I used instead of the olive oil and butter), because they were too wet for my liking.  They took much longer to cook through than stated in the recipe despite small cubes and parboiling.

I've made these a few times and it is 100% my go-to recipe for home-fries- they turn out perfect every time!

An easy recipe for crispy home fried potatoes that's ready in a jiff to serve with your other breakfast favorites.

Diner Style Home Fried Breakfast Potatoes

lbs Russet potatoes, washed, scrubbed, & diced into 1/2" cubes

tbsp butter

onion

tsp smoked paprika

salt & pepper,

Add the potatoes to a pot, and cover with water by a 1/2". Generously salt the water. Bring the mixture to a boil and let the potatoes cook for 2 minutes. our the potatoes into a strainer to drain, and let rest for 5 full minutes.

Add 1 tbsp of oil to a large cast iron skillet, and heat it over medium heat. When the oil's nice and hot, stir in the onions. Cook until the onions are soft and translucent, about 5 minutes. Transfer the cooked onions to a separate plate, and return the skillet to the stove.

Add the rest of the oil and the butter to the skillet, again heating over medium heat. When the oil's nice and hot, add the potatoes- tossing evenly to coat with the oil and butter.&nbsp;

Use a spatula to spread the potatoes out into a single layer. Cook for 10 minutes, only stirring once half way through, so everything gets nice and crispy.

Sprinkle to garlic, paprika, salt &amp; pepper evenly out over the potatoes. Add the onions and stir until everything is evenly combined.&nbsp;

Serve immediately, alongside your other breakfast favorites.

You'll love my perfectly seasoned best home fries recipe. It's super delicious. These baked breakfast potatoes tick all the boxes, crispy on the outside, soft and fluffy on the inside and they’re vegan too!

Best Home Fries Recipe (Breakfast Potatoes)

bell pepper,

tsp seasoning salt

granulated garlic

paprika

onion powder

Italian seasoning

tsp chili powder

green onions

vegan cheese

salsa

hot sauce

ketchup of course!!?

Pre heat oven to 425 and line a large baking sheet,( mine is 15&#215;21 inches) or two smaller pans with parchment and set aside.

Add your cubed potatoes to a pot with a good pinch or two of salt and cover them with water. Bring the potatoes to a boil. Then reduce heat to med high and boil for 5-6 minutes but No longer! Drain the potatoes into a colander. Let them cool for a minute or so. Then add the potatoes back to the pot, just make sure the pot is dry.

Now add in the peppers, onions and half of the seasoning mix  and stir everything together.

Spray your parchment lined baking sheet evenly with  oil. Now add your potatoes and peppers to the greased parchment and spread them in an even layer. Try not to crowd them or they won&#8217;t get as crispy. Next spray the tops of them evenly with oil. Now give the pan a little shake .

Bake the potatoes and veggies for 20 minutes. After 20 minutes remove them from the oven, give them a quick stir then return them to the oven to bake for an additional 15 minutes. (35 minutes total baking time).

When the potatoes are done remove them from the oven and add the rest of the seasoning and stir to combine.

Oh these look tasty Verna! Can't wait to try this recipe.

We loves these potatoes . Have made them twice now. Once with peppers and onions and without , really good thank you

Breakfast Potatoes in the Air Fryer come out crispy on the outside and creamy on the inside. Cooking at high heat and fast circulating air cooks the potatoes fast and while using a minimal amount of oil.&nbsp;

Breakfast Potatoes in the Air Fryer

potatoes,

tbsp oil

tsp kosher salt

tsp black ground pepper

Preheat the air fryer for about 2-3 minutes at 400F degrees. This will give you the crispiest potatoes.&nbsp;

Meanwhile, toss the potatoes with breakfast potato seasoning and oil until thoroughly coated.&nbsp;

Spray the air fryer basket with a nonstick spray. Add the potatoes and cook for about 15 minutes, stopping and shaking the basket 2-3 times throughout to promote even cooking.

Transfer to a plate and serve right away.

Air Fryer Breakfast Potatoes with peppers and onions turn out crispy on the outside, soft and tender on the inside, and oh-so-delicious!

Air Fryer Breakfast Potatoes

red potatoes

green bell pepper (stem and seeds removed, chopped)

jalapeno (stem and seeds removed, chopped)

garlic (sliced in half)

black pepper (freshly ground)

Optional but encouraged: place cut potatoes in a large bowl of water for at least 30 minutes to over night. I&#x27;ve found that when I soak my potatoes, they are extra soft in the middle and crisp up wonderfully. Drain and shake off any excess water.

Combine all ingredients in a large bowl and toss to combine. Add everything to the air fryer.

Cook at 400 degrees F for 25 minutes, shaking the basket to redistribute every 5-10 minutes or so (do this over the sink if your air fryer has slits on the side that will allow any liquid to spill out). When done, find the largest potato and check for doneness. If not completely soft in the middle, shake and continue cooking in five minute increments until done.

Treat yourself and your family to crispy diner-style home fries for breakfast. This side dish nicely complements items like eggs and bacon.

Home Fries

water

baking soda

potatoes

unsalted butter (divided)

yellow onion (¼-inch dice)

red bell pepper (¼-inch dice)

olive oil (vegetable, corn or avocado oil)

paprika (sweet

parsley

Wash and scrub the potatoes, then dry well. Cut them into ¾-inch cubes.

In a large pot or dutch oven, bring 5 cups of water to a boil over high heat. Add the baking soda and stir to dissolve. Add the potatoes and 1 teaspoon salt. Stir and cook until the surface softens but not cooked all the way through, 5 to 6 minutes. Drain into a colander, gently shake off the excess moisture, then add back to the pot. Cook over low heat until the moisture evaporates, about 2 minutes.

Turn off the heat, add 1 tablespoon butter and ¾ teaspoon salt. Stir until a starchy paste coats the surface, about 30 seconds. Set aside.

In a large 12-inch skillet or cast iron pan, heat 1 tablespoon olive oil over medium heat. Add the diced onions and ¼ teaspoon salt. Saute until lightly browned and translucent, about 4 to 5 minutes. Add bell peppers, saute for 1 minute. Transfer to a bowl.

Add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter melts, add the potatoes. Stir and spread them in a single layer. Let it sit without stirring until the bottoms are golden brown, about 4 to 5 minutes.

Turn the potatoes with a spatula. Repeat the process of spreading in a single layer, allowing to sit and fry for 4 to 5 minutes, until a majority of the sides are lightly browned and crisp, about 11 to 15 minutes. Individual pieces may need to be flipped over to ensure browning.

Turn off the heat, evenly sprinkle the potatoes with paprika, onion powder, and black pepper. Stir to combine. Add the sauteed onions and bell peppers, cook until warmed through, about 1 minute. Season with salt and pepper to taste.

Garnish with parsley and serve while hot.

These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!

Breakfast Potatoes Recipe

lbs yukon gold potatoes

tsp sea salt (or

Tbsp parsley (finely chopped, optional garnish)

Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)

Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt and 1/4 tsp black pepper and toss to evenly coat potatoes.

Immediately transfer potatoes to a lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set oven to broil and bake additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.

Prep: Preheat oven to 400˚F. Line a large rimmed baking sheet (11x17) *see note on using silpat vs. parchment.

Red potatoes are diced into small chunks, coated in flavorful seasonings and a fair dose of olive oil, and then they are oven roasted at a high temp for perfectly crispy breakfast potatoes!

Breakfast Potatoes {Crispy Oven Baked}

lbs. red potatoes

Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.

Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.

Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.

Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.

Move oven rack about 5-inches from broiler.

Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don&#039;t walk away they can brown quickly!).

Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.

Crispy, delicious air fryer home fries is the ultimate comfort food, that&#039;s perfect for breakfast or dinner. Healthier than deep fried, with an oil free option too!

Air Fryer Home Fries [Oil Free Option]

yellow onion (thickly diced (about half of a small onion))

red pepper (thickly diced (about half of a medium pepper))

tsp sea salt

tbsp avocado oil

Peel and chop your potatoes into roughly half inch pieces and place them in a large bowl. Cover with cold water and let them soak for 20 minutes. Then drain them, rinse with cold water and place them on a clean, dry dish towel and pat the potatoes dry. Wipe the bowl dry, and place the potatoes back inside.

Now add all remaining ingredients to the same bowl and mix well to evenly coat.

Place them in your basket and set to 400 degrees and air fry for 15-20 minutes, until cooked through and desired crispiness is reached. Shake your basket or stir your potatoes every 5 minutes for even cooking. Enjoy.

These easy breakfast potatoes are reminiscent of your classic diner-style home fries that are warm and crispy with perfectly browned edges. A perfect way to complete your breakfast spread!

Best Skillet Breakfast Potatoes

Yukon gold potatoes

salt and pepper (to taste)

herbs (optional)

Dice

Peel and dice the potatoes into a 1/2&quot; dice.

Boil

Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.

Saute

Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.

Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.

Season

Remove the potatoes from the heat. Season with salt and pepper, garnish with chopped parsley, and serve.

Crispy, delicious Pan Fried Potatoes and Onions is a great potato side of fork-tender fried potatoes to complement practically any breakfast or dinner! The potatoes are a versatile side dish that tastes just as good with your eggs and bacon as they do with a whole roasted chicken!

Pan Fried Potatoes and Onions

olive oil ((more as needed, enough to cover the bottom of your frying pan))

tsp each, salt & pepper ((to taste))

garlic powder ((to taste))

tsp smoked paprika ((or paprika))

prepare

Grate a medium yellow or white onion and wash and cube potatoes. *It is optional to peel the potatoes.

heat

Heat the cooking oil in a large frying pan, skillet, or cast-iron skillet over medium heat.

Add the grated onions, cubed potatoes, and seasoning (salt, pepper, smoked paprika, and garlic powder - unless you&#039;d like to use minced garlic, reserve the minced garlic for the uncovered cooking time).

cover

Stir the ingredients together then spread them in an even layer over the bottom of your pan. Cover with a tight-fitting lid and cook for 10 minutes, or until golden brown.

stir and cook

After the 10 minutes of cooking while covered, uncover and stir the potatoes and onions (add minced garlic, if using). Leave uncovered to finish for about 5 to 10 minutes, or until your potatoes are fork-tender and have reached your desired level of tenderness.

serve

Remove from heat when the potatoes are done cooking and serve immediately.

These easy roasted breakfast potatoes are a perfect side dish for breakfast or brunch! They&#x27;re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices.

Breakfast Potatoes

Extra-virgin olive oil (for drizzling)

½ teaspoon smoked paprika

red pepper flakes

Sea salt and black pepper

red pepper

garlic

cilantro (for serving)

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.

Make the onions &amp; peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.

This quick and easy recipe for home fries uses the microwave to cut down on cook time, but by finishing them in a cast iron skillet, the potatoes still crisp up to a nice golden brown!

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Top 21 breakfast potatoes recipes from across the web

The most viewed breakfast potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Breakfast Potatoes

Ultimate Crispy Home Fries

Diner Style Home Fried Breakfast Po...

Best Home Fries Recipe (Breakfast P...

Breakfast Potatoes in the Air Fryer

Air Fryer Breakfast Potatoes

Home Fries

Breakfast Potatoes Recipe

Breakfast Potatoes {Crispy Oven Bak...

Air Fryer Home Fries [Oil Free Opti...

Best Skillet Breakfast Potatoes

Pan Fried Potatoes and Onions

Breakfast Potatoes

Cheater Home Fries

Best Ever Vegan Breakfast Potatoes

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Perfectly Crispy Roasted Breakfast ...

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The most viewed breakfast potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

The BEST Crispy Breakfast Potatoe...