The Best Homemade Breakfast Potatoes Recipe
What You’ll Love About This Recipe
These breakfast potatoes are a delightful way to start your day, offering crispy edges and tender insides that everyone will love. What makes this recipe special is its simplicity and the burst of flavor in every bite.
- Perfectly crispy and golden-brown, just like your favorite diner-style potatoes.
- Easy to customize with your favorite herbs, spices, or toppings for a personal touch.
- Quick to prepare, making it ideal for busy mornings or lazy weekend brunches.
Recipe
Breakfast potatoes are a classic, hearty dish perfect for starting your day. This recipe delivers crispy, golden potatoes with a soft interior, seasoned to perfection. They make an excellent side dish for any breakfast or brunch.
Ingredients:
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: 1/2 teaspoon red pepper flakes for heat
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Place the diced potatoes in a large bowl and cover them with cold water. Let them soak for 10-15 minutes to remove excess starch. Drain well and pat them dry with a clean kitchen towel.
- In the same bowl, toss the potatoes with olive oil, garlic powder, onion powder, smoked paprika, thyme, oregano, salt, pepper, and red pepper flakes (if using). Make certain the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, making certain they are not overcrowded.
- Bake for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the outside.
- Remove from the oven and let cool slightly before serving.
Notes:
- For extra crispiness, parboil the potatoes for 5 minutes before seasoning and baking.
- Customize the seasonings to suit your taste preferences.
Equipment:
- Baking sheet
- Parchment paper or cooking spray
- Large bowl
- Kitchen towel
Time:
Prep time: 15 minutes
Cooking time: 30 minutes
Cuisine:
American
Serving:
4-6 servings
Nutrition
Breakfast potatoes provide essential nutrients and energy to kickstart your day. Below is a breakdown of their nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Fat | 7 g |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fiber | 2 g |
| Sodium | 200 mg |
What To Serve With It
I love pairing my breakfast potatoes with hearty egg dishes, like fluffy scrambled eggs or a perfectly fried one with a runny yolk. They’re also amazing alongside savory meat options, such as crispy bacon or sausage links. The combo makes for a filling meal that’s hard to resist.
Hearty Egg Dishes
When I’m whipping up a batch of breakfast potatoes, I can’t help but think about how perfectly they pair with some hearty egg dishes. Egg casseroles are a go-to for me—they’re filling, easy to customize, and bake up beautifully alongside crispy potatoes. I also love experimenting with omelette variations, adding veggies, cheese, or herbs for extra flavor. Whether I’m making a fluffy scramble or a cheesy frittata, eggs always complement the potatoes’ savory richness. It’s a combo that feels comforting and satisfying, especially on lazy weekend mornings. Trust me, you can’t go wrong with eggs and potatoes—they’re a match made in breakfast heaven!
Savory Meat Pairings
While eggs and breakfast potatoes make a classic pair, adding savory meats can turn your meal into something even more special. I love crumbling spicy sausage into the mix—its bold flavor wakes up every bite. Smoked bacon is another winner, crisped to perfection and tossed with the potatoes for a smoky, salty crunch. If you’re feeling fancy, try diced ham or even chorizo for extra zest. Trust me, these combos turn a simple side into the star of the plate. Just don’t blame me if you start skipping the eggs altogether—these meats are that good.
