Home > Breakfast > Eggs, Meat & Potatoes > Breakfast Potatoes Breakfast Potatoes January 1, 2024 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. You won’t be able to get enough of these Breakfast Potatoes! They’re seasoned just right, with a perfect crispy exterior and soft interior. Or, if you’re short on time, give our Skillet Breakfast Potatoes a try – they’re a quicker alternative! These Breakfast Potatoes Are… Crispy and soft: The perfect mix of crunchy outside and fluffy inside. Delicious flavor: Our easy seasoning blend delivers the BEST flavor! Easy to cook: Easy recipe, great for all cooking levels. Customizable: Adapt spices and ingredients to your preference. Budget-friendly: Potatoes are cost-effective. Breakfast Potato Ingredients Potatoes: Creamy and buttery Yukon Golds are ideal, but any tender-skinned variety is fine. Oil: We recommend extra-virgin olive oil for better flavor. Paprika: Great for flavor; try smoked paprika for added smokiness. Garlic powder: Offers easy, consistent flavor without burning–unlike fresh garlic. Dried thyme: Optional, and adds a great flavor. QUICK TIP Paprika has a mild flavor but it brings more than that to the party: it helps promote browning. That’s why it’s used in so many seasoning blends! How To Make Breakfast Potatoes Prepare oven: Heat oven to 425°F. Prepare potatoes: Cut into ½-inch cubes; place on pan. Season and toss: Drizzle oil, add seasonings, and toss well. Bake: Bake in a single layer for 15 min, flip, 15 min more, flip, 5-15 min. Finish: Cool briefly; optionally, add garnishes, and enjoy! How To Use Breakfast Potatoes Side dish: Pair with eggs and bacon (or the protein of your choice). Breakfast bowl: Combine with eggs, cheese, and avocado. Burritos or tacos: Add to tortillas with eggs and salsa. Breakfast hash: Mix with veggies; top with egg. Lunch sandwiches: Use instead of fries or chips. Topping: Crunchy addition to soups or salads. Meal prep: Ready-to-go breakfasts for the week. Snack dip: Enjoy with ketchup or fry sauce. What To Serve With Breakfast Potatoes Eggs: Add some added protein with Scrambled or fried eggs. Bacon or sausage: For a hearty, savory side with protein. Avocado: Slices or guacamole for creaminess. Fruit Salad: A sweet, refreshing balance. Pancakes or Waffles: For an indulgent brunch. Toast or English Muffins: Topped with honey butter and jam. STORAGE What To Do With Leftovers Cool: Let breakfast potatoes reach room temperature. Refrigerate: In an airtight container, chill up to four days. Freeze: Spread on a baking sheet; store in a freezer bag, for up to three months. Reheat: Oven, toaster oven, or air fryer at 400°F until warm and crispy. More Breakfast Favorites: Egg Skillet Crockpot Hash Brown Casserole Breakfast Toast Instant Pot Oatmeal 50 Best Breakfast Recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Breakfast Potatoes 5 from 1 vote - Review this recipe You won't be able to get enough of these Breakfast Potatoes! They're seasoned just right, with a perfect crispy exterior and soft interior. SAVE TO RECIPE BOX Print Recipe Breakfast Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe You won't be able to get enough of these Breakfast Potatoes! They're seasoned just right, with a perfect crispy exterior and soft interior. Course Appetizer, Breakfast, Side Dish Cuisine American, Vegetarian Keyword breakfast potatoes Prep Time 15 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 161kcal Author Chelsea Lords Cost $5.82 EquipmentSheet pan and metal spatula Ingredients▢ 2 pounds Yukon gold potatoes, peeled if desired (I leave peel on)▢ 2 tablespoons olive oil▢ Salt and pepper (recommend 1 tsp salt and ⅗ tsp pepper)▢ 1½ teaspoons paprika▢ 1 teaspoon garlic powder▢ ½ teaspoon dried thyme, optional▢ Optional: fresh finely chopped parsley or thyme, ¼ cup freshly grated ParmesanUS - Metric USMetric InstructionsPREP: Preheat the oven to 425°F (220°C).POTATOES: Scrub and thoroughly dry potatoes. Cut into ½-inch cubes and pile cubes together on a sheet pan. Drizzle on oil and add seasonings. Toss well with your hands to evenly coat the potatoes.ROAST: Spread the potatoes on the pan in a single layer, taking care not to overlap. Bake 15 minutes; remove and toss with a metal turner. Bake for another 15 minutes; flip again. Continue to bake for 5-15 minutes more, until the potatoes are nicely browned/charred and tender. (Test doneness with a fork.)FINISHING: Remove the potatoes from the oven. Allow potatoes to cool slightly before (optional) adding fresh herbs and/or grating Parmesan cheese on top (use a microplane). Serve and enjoy! Recipe NotesNote 1: Potatoes: Preferably use Yukon gold or other tender-skinned potatoes. If using a potato with thicker skin, peel it. Cut potatoes into even sizes for uniform cooking. Storage: Cool breakfast potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy. Nutrition FactsServing: 1servings | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 655mg | Fiber: 4g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 30mg | Calcium: 21mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
