These breakfast potatoes are crispy on the outside and soft inside, making them the perfect start to your day! Seasoned with simple spices, they pack a flavorful punch.
Honestly, I can never make enough of these! They’re a great side for eggs or even just enjoyed by themselves. A little ketchup never hurts either! 🍳
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for breakfast potatoes because they become crispy on the outside and fluffy on the inside. If you don’t have russets, try Yukon Gold potatoes—they have a buttery flavor that’s great too.
Olive Oil: I like using olive oil for its flavor, but any cooking oil works. Vegetable oil or canola oil are good alternatives if that’s what you have on hand.
Spices: Paprika adds a nice color and mild warmth. If you want more kick, you could try smoked paprika or cayenne pepper. Garlic powder and onion powder give great flavor—fresh garlic and onions are also wonderful if you prefer them!
Bacon or Ham: These are optional, but they add a lovely savory touch. For a vegetarian option, consider using cooked mushrooms or some sautéed bell peppers instead.
Green Onions: I love using these for garnish; they add a fresh crunch. If you can’t find them, chopped fresh herbs like parsley or chives would be great substitutes.
How Do I Get My Potatoes Crispy?
Achieving crispy potatoes is all about cooking technique! The key steps are cutting the potatoes into small, even cubes and rinsing them to remove excess starch.
- Start by peeling and dicing your potatoes into 1/2 inch cubes for consistent cooking.
- Rinse these cubes under cold water and then dry them with paper towels. This helps them crisp up when cooked.
- Heat your skillet with oil over medium heat, and let the potatoes cook undisturbed for the first 5-7 minutes to develop a golden crust.
- Once they’re browned, stir in the spices, return to cooking, and keep an eye on them for even crisping—about 10-15 minutes more should do.
With these tips, you’ll have crispy, delicious breakfast potatoes in no time!
How to Make Breakfast Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 medium russet potatoes, diced into small cubes
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup cooked bacon or ham, diced (optional)
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll need about 10 minutes for preparation and an additional 20 minutes for cooking. It’s a quick and easy way to whip up a tasty side for breakfast!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the potatoes, then cut them into small cubes, about 1/2 inch in size. This will help them cook evenly. Rinse the diced potatoes under cold water to remove extra starch, then drain them and pat them dry with paper towels to avoid steaming during cooking.
2. Heat the Oil:
In a large skillet, heat the olive oil over medium heat until it’s nice and hot. This is important for getting that golden crispy texture on the potatoes!
3. Cook the Potatoes:
Add the diced potatoes to the skillet in an even layer. Let them cook without stirring for about 5-7 minutes. This allows the bottom to become golden and crispy, which is what we want. After they’re browned, gently stir the potatoes.
4. Season the Potatoes:
Now it’s time to add flavor! Sprinkle in the paprika, garlic powder, onion powder, salt, and pepper. Toss everything around so that the potatoes are evenly coated with the spices. If you’re using bacon or ham, add it to the skillet now for extra taste!
5. Finish Cooking:
Continue to cook the potatoes for another 10-15 minutes, stirring occasionally to ensure they don’t stick and cook evenly. They should be crispy on the outside and tender on the inside.
6. Garnish and Serve:
Once the potatoes are cooked to your liking, remove the skillet from heat. Top them off with sliced green onions for a fresh crunch and beautiful color. Serve hot as a delicious side dish for breakfast or alongside eggs and toast. Enjoy your tasty breakfast potatoes!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Yes, sweet potatoes can be used as a substitute! Just be aware that they may cook a bit faster, so keep an eye on them and adjust the cooking time as necessary.
How Can I Make This Recipe Healthier?
For a healthier option, you can reduce the amount of oil used to just 1 tablespoon or use an oil spray to coat the potatoes lightly. You can also omit the bacon or ham and add more vegetables like bell peppers or spinach for added nutrients.
Can I Prepare the Potatoes in Advance?
Certainly! You can peel and dice the potatoes a day ahead and store them in a bowl of water in the fridge to prevent browning. Just drain and dry them before cooking. Alternatively, you can fully cook them in advance and reheat them in a skillet for a few minutes when ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftover breakfast potatoes in an airtight container in the fridge for up to 3 days. To reheat, just warm them in a skillet over medium heat for a few minutes or in the microwave until heated through. You might want to add a splash of water to create some steam in the microwave, which helps in reheating them evenly.
