One bite of these Skillet Breakfast Potatoes, and you’ll be hooked! Perfectly seasoned with crispy exteriors and fluffy interiors.
Author’s Note
Fluffy On The Inside, Crispy On The Outside!
Growing up, my dad didn’t cook much, but his breakfast potatoes were legendary. I lived for those mornings when he’d serve up a big plate of crispy potatoes with eggs.
There’s just something about them—they’re perfect with scrambled eggs, in a breakfast burrito, or alongside sweet brunch dishes like crepes.
These breakfast potatoes are everything you want—crispy on the outside, fluffy on the inside, and packed with flavor.
After testing a few variations, I found that cutting the potatoes smaller and tweaking the seasoning mix made all the difference. Trust me, these are the crispiest, most delicious potatoes you’ll ever make!
Skillet Breakfast Potato Ingredients
- Gold potatoes: Ideal for creamy texture and flavor. Thin skins mean no need to peel!
- Unsalted butter: Enhances flavor.
- Olive oil: Adds richness; use extra virgin.
- Garlic powder: Offers great flavor without the risk of burning, unlike fresh garlic.
- Onion powder: Subtle sweetness; use fresh onion for a stronger flavor.
- Paprika: Use smoked paprika for smokiness, and sweet for mild flavor.
- Optional herbs: Fresh thyme or parsley adds the perfect finishing touch!
How To Make Skillet Breakfast Potatoes
- Prepare potatoes: Scrub, dry, par-cook, and dice.
- Cook potatoes: In butter and oil until crispy.
- Serve: Season, garnish, and enjoy!
Quick Tip
No microwave? Steam on the stovetop instead!
How To Use Skillet Breakfast Potatoes
- Side dish: Pair with eggs and bacon (or your protein of choice).
- Breakfast bowl: Combine with eggs, cheese, and avocado.
- Burritos or tacos: Add to tortillas with eggs and your fave toppings.
- Breakfast hash: Mix with veggies, and top with egg.
- Meal prep: Ready-to-go breakfasts for the week.
- Snack dip: Enjoy as a lunch or dinner side with ketchup or fry sauce.
What To Serve With Skillet Breakfast Potatoes
- Scrambled Eggs: Or however you like your eggs prepared!
- Breakfast sausage or bacon: Adds protein.
- Fruit: As a fresh option.
- Toasted Bread: Perfect topped with honey butter and jam.
- Avocado: Creamy and filling.
- Sour cream or Greek yogurt: Plus some salsa!
- Cheese: Adds a nice richness.
Storage
Leftovers?
- Cool: Allow Skillet Breakfast Potatoes to cool to room temperature.
- Refrigerate: In an airtight container, chill up to 4 days.
- Freeze: Spread on a baking sheet, then store in a freezer bag, for up to three months.
- Reheat: Oven or air fryer at 400°F until warm and crispy.
More Breakfast Favorites:
- Old-Fashioned Pancakes with the best syrup
- Ready in 20 minute Healthy Breakfast Cookies
- Pumpkin Oatmeal Bars tastes like fall for breakfast
- Soft-Baked Oatmeal Breakfast Bars perfect grab and go breakfast
- Egg Skillet hearty and high protein
Skillet Breakfast Potatoes
One bite of these Skillet Breakfast Potatoes, and you’re hooked! Perfectly seasoned, crispy outside, and fluffy inside—they’re irresistibly good.
Equipment
- Large skillet 12-inch, cast iron if possible
Ingredients
- 1-1/2 pounds baby gold potatoes 4 heaping cups once cut, see note 1
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1-1/2 teaspoons paprika smoked if you prefer
- fresh thyme or finely chopped parsley, optional garnish
Instructions
- Clean and thoroughly dry potatoes. Pierce them all over with a fork.
- Cook in microwave 90 seconds. Flip potatoes and cook for another 90 seconds. Continue microwaving in 60-second intervals, flipping each time, until a knife can be inserted into the center with some resistance. (Total microwaving time about 3.5–5 minutes. See note 2.)
- Now you can refrigerate ’em overnight for tomorrow’s breakfast or cool quickly by popping in the freezer while preparing the other ingredients. (Potatoes are easier to chop when they’ve been chilled.)
- Once cooled, dice potatoes into even 1/2-inch pieces.
- In a 12-inch or larger skillet, heat butter and oil over medium-high heat until butter melts and begins to sizzle. Carefully add diced potatoes in a single layer. Sprinkle with seasoning ingredients and mix through. Cook 8–12 minutes, flipping and stirring about every 3 minutes to ensure even browning. Adjust heat as necessary. Avoid excessive stirring to achieve desired crispiness!
- Once cooked, remove from heat and adjust seasoning to taste. Add fresh herbs if desired and enjoy hot!
Recipe Notes
Note 1: Preferably use Yukon Gold or other tender-skinned potatoes. If using potatoes with a thicker skin, peel before using. Cut potatoes into even sizes for uniform cooking.
Note 2: If potatoes are microwaved too long, they’ll become mushy in the skillet. Exercise caution here.
Storage: Cool potatoes to room temperature. Store in the fridge for up to 4 days or freeze for 3 months. Reheat in oven or air fryer at 400°F until crispy.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 490mg | Fiber: 4g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot the freezer step but microwaving the potatoes was the KEY in making these. I fried mine a lot longer just because that’s how my family likes them but thanks for giving my weekends potatoes life!
I’m so glad these skillet breakfast potatoes were a hit! Thanks for your comment!