Breakfast Potatoes Recipe

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sheet pan breakfast potatoes on a baking sheet

These baked breakfast potatoes are so easy and will become your favorite recipe for breakfast at home and on weekends! Roasting is the best cooking method for potatoes: the golden exterior protects the creamy center and every bite is delicious.

Roasted breakfast potatoes on a baking tray

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We love easy breakfast recipes that take just moments to prepare, but are still so satisfying and tasty, like our Perfect Omelet, Crispy Air Fryer Bacon, and Buttermilk Pancakes. This breakfast potato recipe is the perfect side dish for your breakfast!

Easy recipe with breakfast potatoes

We stayed with my husband’s cousin’s family while we were in Seattle, and she made these hash browns for breakfast along with scrambled eggs and French toast. It seemed so obvious to me once she made them, so I’ve been making them this way ever since!

The secret was his cutting technique, which I’ve shared below. It will change the way you play dice. Thank you, Angelina!

Because you’ll love these breakfast potatoes

  • Easy – Simply chop, mix and cook. You’ll have your hands free to prepare the rest of the meal while the potatoes cook perfectly.
  • Pantry staples – you will need potatoes, oil and a simple seasoning: that’s all! And the recipe is versatile enough to adapt to whatever toppings you have on hand
  • Crowd-pleasing – it’s easy to double the recipe for a crowd on a large baking tray.
  • It goes with everything! – serve a scoop of the best breakfast potatoes as a morning side dish, as the base of an Eggs Benedict, inside an omelette or even as a side dish with chicken breast for dinner. They make everything better!
Easily have breakfast with potatoes in a serving dish with a wooden spoon

ingredients

Breakfast potatoes are the perfect side dish when you make eggs, sausage and bacon. Similar to Hashbrowns, they only require a few ingredients that you probably have on hand.

  • Potatoes – I prefer Yukon gold potatoes, but any potato will work (red potatoes, russet potatoes, and even sweet potatoes, although they won’t be as crispy). We like them best peeled, but you can clean the potatoes and leave the peel on
  • Salt and pepper – Be sure to add salt just before baking
  • Paprika – add as desired
  • Olive oil – I prefer extra light olive oil, but any high temperature cooking oil will work here.
  • Parsley – finely chop the fresh parsley as an optional garnish
ingredients for hashbrowns on a baking sheet including Yukon Golds, pepper, paprika, salt and olive oil

Variations

These potatoes are perfectly crispy and seasoned, but if you’re feeling adventurous, try these substitutions:

  • Vegetables – Dice the garlic, onions and red peppers and add them to the pan, but do not crowd the pan
  • Spices – Try smoked paprika, red pepper flakes, garlic powder, onion powder, rosemary, or even swap fresh herbs like cilantro instead of parsley for garnish
  • Meat – Add crumbled baked bacon or crumbled cooked sausage for a hearty side dish
  • Cheese – sprinkle with parmesan or cheddar cheese while still hot

How to prepare potatoes for breakfast

These easy breakfast potatoes are the perfect side dish for your breakfast menu. Find out how easy it is to cook them in three simple steps.

  • Preheat to 400ËšF. Line a large (13×18) rimmed baking sheet with parchment or Silpat (see my tip below), then preparation rinse the potatoes, peel them and cut them into 1/2 inch cubes. I use the large blades this chopper (which is a huge time saver for these breakfast potatoes and many of our chopped salads)
  • Add diced potatoes in a large bowl and season with 3 tablespoons of oil. Sprinkle with 1 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper and throw to combine and evenly coat the potatoes.
  • Transfer potatoes onto a lined baking tray immediately after seasoning and spread into a single layer. Bake at 400°F for 20 minutes or until cooked through. Quickly toss the potatoes, then set to broil and cook for 3-4 minutes or until golden brown. Serve sprinkled with parsley to taste.

Pro Tip:

Salt just before putting the potatoes in the oven. DO NOT let them sit after this, or they will start to release juice which will negatively affect how well the potatoes roast and crisp.

Silpat mat with potato hash for breakfast

Pro Tip:

A silpat (silicone coating) it is recommended because it can handle grilling at the end. you can use parchment if you don’t cook. If you don’t line the pan, use a non-stick pan, otherwise the potatoes may stick and make it difficult to flip.

How to serve potatoes for breakfast

These crispy breakfast potatoes are great as a breakfast side dish. Try adding a few to our breakfast tacos and burritos right before serving, or place a portion on a plate and pour sausage gravy over it.

After you

Breakfast potatoes are best eaten warm out of the oven, but leftovers can be stored and reheated quickly.

  • Refrigerate: once cooled, store in the refrigerator in an airtight container for 3-5 days
  • To heat: Cook on a baking sheet or in the air fryer at 400 degrees until heated through. You can also reheat it on a lightly greased pan, stirring until heated through and slightly crispy.
Crispy breakfast potatoes cooked on a baking tray

No breakfast is complete without crispy, savory potatoes. This easy recipe is simple to prepare and cooks hands-free in the oven. Imagine it on a cozy morning with poached eggs… mmm. It will become your favorite breakfast recipe in no time!

More easy breakfast recipes

If you love this easy breakfast potato recipe, then you won’t want to miss these other easy breakfast recipes:

Breakfast potatoes recipe

Diced breakfast potatoes on a wooden spoon

These baked breakfast potatoes are so easy and will become your favorite recipe for breakfast and Sunday mornings!

Preparation time: 5 minutes

Cooking time: 24 minutes

Total time: 29 minutes

Portions: 4 sides of the potatoes

Prevents the screen from going dark

  • Preheat oven to 400°F and line a large (11×17) rimmed baking sheet (see note on using Silpat vs. parchment). Rinse and peel the potatoes. Cut into 1/2-inch-thick cubes (use a food processor with larger holes if you have one)

  • Place the potatoes in a large bowl and season them with 3 tablespoons of oil. Sprinkle with 1 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat the potatoes evenly.

  • Immediately transfer potatoes to lined baking sheet in a single layer and bake at 400°F for 20 minutes or until cooked through. Quickly toss the potatoes, then set the rack to the oven and cook another 2 to 4 minutes or until golden brown. Serve sprinkled with parsley to taste.

*Tips for success with breakfast potatoes:
1. A silicone liner that can withstand grilling at the end is recommended. You can use parchment if you don’t broil the potatoes, as it may burn on high heat.
2. Salt just before putting the potatoes in the oven. DO NOT let them sit after salting as it may change the texture of the potatoes.
3. You can double the recipe for a large crowd, but use a large 3/4 baking dish.
4. These potatoes would work great with the skin on if you prefer to scrub the potatoes and leave the skin on.

269kcal Calories40G Carbohydrates5G Protein11G Fat2G Saturated fats1G Polyunsaturated fats8G Monounsaturated fat596mg Sodium968mg Potassium5G Fiber2G Sugar251UI Vitamin A45mg C vitamin29mg Soccer2mg Iron

Nutritional values

Breakfast potatoes recipe

Quantity per serving

% Daily Value*

*Percent Daily Values ​​are based on a 2000 calorie diet.

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