Breakfast Potatoes Recipe

This crispy Breakfast Potatoes Recipe is made with russet potatoes, onions, seasoning and fresh parsley. They’re buttery good, crispy and soft and super easy to make! Skillet breakfast potatoes are great to serve with eggs (any style) or in breakfast scrambles, bowls and burritos. 

Crispy breakfast potatoes are a classic staple that makes a breakfast complete!  They’re easy to make and taste far superior to the frozen potatoes you’ll find at your grocery store.  And cooking skillet breakfast potatoes from scratch doesn’t take much more time or effort than cooking store-bought frozen potatoes.

We always precook our potatoes by giving them a quick boil for about 4-5 minutes before frying them in a skillet. Instead of boiling the cut potatoes, you could roast them in the oven or steam them in a steamer basket if you like. Precooking the potatoes in this way before frying them in a pan makes them nice and crispy rather that starchy. The potatoes can be precooked a day or two before and stored in the refrigerator until you’re ready to fry them.

Skillet Breakfast Potatoes Recipe

• Extra-virgin olive oil1/4 cup extra-virgin olive oil
• Unsalted butter
• Russet potatoes
• Brown onion
• Green onion
• Seasoning
• Fresh parsley

Find printable recipe with the measurements below.

Variations

• Use a variety of potatoes like sweet potatoes, red potatoes, Yukon Gold Potatoes and Russets.
• Add 1/4 cup diced red pepper or green bell pepper or a mix of both.

How To Make Crispy Breakfast Potatoes

• Prep Potatoes. Peel and dice the potatoes into cubes.
• Boil Potatoes. Boil the diced potatoes for about 5 minutes. Don’t overcook the potatoes or they won’t turn out crispy. Remove from heat and drain the potatoes well.
• Cook Potatoes. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes to the oil and let them cook for 2-3 minutes or until they start to brown. Stir the potatoes and add the onions then let them sit for another 2-3 minutes until the potatoes brown some more. 
• Season Potatoes. As the potatoes start to turn crispy, add the butter and seasoning and stir.
• Finish Cooking. Continue to cook and stir over medium low heat for another 10-15 minutes or until the potatoes are golden brown and crispy.
• Garnish. Garnish with chopped parsley.

Serving Suggestions

• Serve with eggs (scrambled or fried).
• Stuff inside breakfast burritos.
• Serve with breakfast sandwiches, sliders and avocado toast.
• Add to breakfast bowls.
• Toss with breakfast skillets.
• Add to frittatas.

How To Store Leftovers

1. Store leftover breakfast potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
2. To reheat leftovers, add 2 tablespoons extra-virgin olive oil (or butter) to a skillet and heat potatoes for about 5 minutes until heated through.

Looking For More Breakfast Recipes?

• Pesto Eggs Avocado Toast
• Fried Egg Sandwich
• Breakfast Sweet Potatoes
• Breakfast Sliders
• Spinach Leek and Onion Frittata
• Tomato Basil Scrambled Eggs
• Healthy Breakfast Burritos
• Vegan Breakfast Skillet
• Homemade Hash Browns

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Print

Yield: 4 servings

Breakfast Potatoes Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This skillet Breakfast Potatoes Recipe is made with russet potatoes, onions, seasoning and fresh parsley. They're buttery good, crispy and soft and super easy to make! Serve them with eggs (any style) or in breakfast scrambles, bowls and burritos. 

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons unsalted butter
• 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1/2 cup yellow onion, diced
• 1/2 cup green onion, chopped (white and light green parts)
• 1-1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Lawrys seasoning salt
• Black pepper to taste
• 2 tablespoons fresh parsley, minced

Instructions

1. Peel and dice the potatoes.
2. Boil the diced potatoes for about 4-5 minutes (depending on the size you cut them). They should still be hard when you remove them from the pot and drain them well. Don't over boil the potatoes or they won't turn out crispy when you fry them.
3. Remove potatoes from heat and drain well.
4. Heat the olive oil in a large skillet over medium-high heat (non-stick or cast iron skillets work best).
5. Add the potatoes (boiled and drained well) to the oil and let them cook for 2-3 minutes or until they start to golden underneath.
6. Stir the potatoes and add the onions and let them sit another 2-3 minutes for the potatoes to brown some more.
7. Stir the potatoes and reduce heat to medium-low. Continue to cook and stir for another 10-15 minutes or until the potatoes are golden brown and crispy.
8. The last 5 minutes of cooking, dollop in the butter and seasoning to the potatoes and stir.
9. Garnish with minced parsley.

Notes

Variations

• Use a variety of potatoes like sweet potatoes, red potatoes, Yukon Gold Potatoes and Russets.
• Add 1/4 cup minced red and/or green peppers.

• Adjust the seasoning, adding more seasoning salt, onion powder and black pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 439Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 418mgCarbohydrates: 54gFiber: 6gSugar: 4gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.