Crispy breakfast potatoes are seasoned to perfection. Look no further for a breakfast potato recipe because this one has everything you need!
Breakfast potatoes are crispy on the outside and tender on the inside. Flavored with olive oil, garlic salt, pepper, and a little dried parsley – you’re going to love the taste of these! Try serving these with Scrambled Eggs and a Strawberry Banana Smoothie!
Crispy Breakfast Potatoes
Crispy breakfast potatoes are one of my favorite things to eat for breakfast. I love them on the side of an omelet, scrambled eggs, french toast, pancakes, waffles, and more. They complete many different breakfast meals.
All you need are some russet potatoes and spices and you’re all set! A lot of times I will make these breakfast potatoes a head of time and warm them up when I need to serve them. They make great leftovers for lunches or breakfasts later in the week.
When I have company coming over for breakfast, I always try and whip up a pan of these steamy breakfast potatoes. Everyone loves them and they can definitely feed a crowd. Plus they are so easy and quick to make on a moments notice.
How to make Breakfast Potatoes
Crispy breakfast potatoes are so simple to make! I love that they can be made in the oven or the skillet, depending on what you prefer. You only need 5 ingredients to make this yummy breakfast food.
- 1 ½ lbs russet potatoes (About 3 potatoes)
- 2 TB olive oil
- 1 tsp Garlic salt
- ½ tsp. Dried parsley
PREP. Turn on your oven and preheat it to 400 degrees. Wash, peel the potatoes, and chop them into ½ inch cubes. That makes perfect little bites of potatoes.
SEASON. Place the potatoes in a plastic zip bag and add olive oil, salt, pepper and parsley. Toss them in the bag until coated (this part is always something my kids want to help with).
BAKE. Take them out of the bag and place onto a foil-lined baking sheet in an even layer. Put the potatoes into the oven and bake for 20-22 minutes. After that time is up, broil for an additional few minutes. This will insure they are nice and crisp!
Skillet directions: Using a 12-inch skillet or larger, place olive oil (plus 1 tbs. butter) and potatoes in large skillet over medium heat. Add potatoes and cook for 8-10 minutes, tossing occasionally. Season with garlic salt, pepper and parsley while cooking.
Which way do you prefer to make breakfast potatoes? I like them both ways but sometimes baking them is easier clean up and I’m always up for easier clean up!
Storing + Recipe Tips
If you end up having any breakfast potatoes left over, STORE them in an airtight container in the fridge.
When you’re ready to eat the leftovers, just pop them into the microwave and REHEAT for about 30 seconds. You can also heat them up on the stove for a few minutes over medium high heat until they are heated through.
FREEZING potatoes doesn’t yield the best results. If you end up with leftovers that you really don’t want to throw away, I would recommend putting them into another dish like Breakfast Burritos, and then freezing them.
The potatoes will still be a little grainy when reheated, but it will be less noticeable if it’s mixed with other ingredients!
recipes that use breakfast potatoes:
We know these potatoes make great sides to any breakfast meal, but we also like to include them in some of these breakfast recipes:
They are the perfect addition to these dishes!
Such a simple and easy recipe to add to your breakfast meals. Let us know if you give them a go!!
For more great breakfast Sides, check out:
Breakfast Potatoes Recipe
- 1 1/2 lbs Russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic salt (with parsley flakes)
- 1/2 tsp dried parsley
- Preheat oven to 400.
- Peel potatoes and cube into ½ inch cubes
- Place potatoes in a Ziploc bag and add olive oil, salt, pepper and parsley. Toss until coated and place onto a foil-lined baking sheet that is greased.
- Bake for 20-22 minutes. Broil for an additional few minutes to help brown a bit and get crispy.
- Skillet directions: Using a 12-inch skillet or larger, place olive oil (plus 1 tbs. butter) and potatoes in large skillet over medium heat. Add potatoes and cook for 8-10 minutes, tossing occasionally. Season with garlic salt, pepper and parsley while cooking.