Crispy Breakfast Potatoes
Inside: The unusual method for making really crispy breakfast potatoes and the best pan to use for pan-fried potatoes, that taste as if they came from your favorite diner.
The best part of weekend mornings is crispy fried breakfast potatoes paired with eggs and bacon or sausage. Perfect, diner-style fried potatoes must be tender, uber-crispy and golden brown. My method is a bit unorthodox, but it enables you to do part of the prep ahead of time for a more leisurely morning. Make this recipe for skillet spuds that are crisp, golden, and delicious.
I love those crispy breakfast potatoes at local diners and mom-and-pop restaurants. You know, the ones that are golden and have a crackly exterior? That’s what I’m talking about. So, if you’re looking for a recipe of potatoes for breakfast or brunch that delivers diner-style results, look no further.
They’re great with eggs, a side of applewood smoked bacon, baked ham or sausage, and while I’m not a “ketchup for breakfast” person, I can certainly see where ketchup-lovers would want a bottle of Heinz close by.
Why you’ll love this recipe:
- Classic diner-style skillet potatoes with a golden-brown crust and a crispy texture that are impossible to resist.
- Prep ahead–by par-cooking the spuds a day before gives a head start for breakfast or brunch.
- Simple seasonings–with everyday spices that enhance, not overpower.
Ingredients:
- Potatoes—You can use red, white, Yukon gold, or russet potatoes. The red and white potatoes have a finer grain, while the gold and russet are fluffier.
- Extra Virgin Olive Oil – use your everyday variety – I get mine from Costco.
- Salt & Pepper for seasoning.
- Sweet or Smoked Paprika (optional) adds a great flavor and color.
- Onion–Use yellow, white or red onion for a soft, sweet, contrasting flavor.
- Green Pepper – the vegetal quality rounds out the flavors without overpowering. You could also use sweet bell peppers.
- Scallions – a.k.a. green onion- give a pop of freshness.
Special equipment:
- Large non-stick skillet–Though this breakfast potato recipe is simple, I recommend using a good-quality non-stick skillet to get a crispy exterior without falling apart. You can certainly use cast-iron or a heavy-duty stainless steel. The key to those is heating the pan over the burner until it’s hot before adding oil or the potatoes. If you put oil or other ingredients in a cold pan, they won’t have the same nonstick abilities. If you’re skittish, consider non-stick pans a fail-safe.
How to make breakfast potatoes:
I’ve used several methods to make fried breakfast potatoes before. However, my favorite is to boil them first. This ensures they are perfectly tender inside, even before pan-frying.
- Par-boil whole potatoes in a large pot or saucepan until they’re tender. (You can tell if they’re done by sticking a sharp paring knife down into the center of the spud and lifting it; if it slips off the blade on its own, it’s ready.) Drain in a colander.
2. Once they’re cool enough to handle, remove the skins with a paring knife; They slip off easily once they’re cooked.
3. Cut the cooked potatoes into a ½” dice. Spread them into a single layer and let them air dry until all the steam has evaporated and they’re just a bit tacky to the touch. This step is important because it removes excess moisture.
You can make them up to this point the night before; once they’re cooled and dry, refrigerate in an airtight container.
4. In a nonstick skillet over medium-high heat, sauté the onion, bell pepper, and scallions in olive oil until crisp-tender (2-3 minutes), then transfer to a small bowl.
5. Drizzle olive oil into the non-stick pan and add the diced potatoes. Season with salt, pepper, and paprika, and shake the pan vigorously to spread the potatoes into a single layer.
6. Fry the breakfast potatoes for about 3-5 minutes without stirring so they can start to get that golden fried crust.
7. Shake the pan or use a spatula to flip the potatoes every 2-3 minutes for another 10-12 minutes until the they’re crispy and golden. Transfer the crispy home fries to another dish.
8. Add more oil to the skillet and saute the onions, bell peppers, and scallions until crisp-tender, about 2-3 minutes.
9. Add the taters back to the skillet and season with paprika and additional salt and pepper if needed. If the pan needs more oil, add one teaspoon at a time (don’t overdo it), and fry until the breakfast potatoes are crisp and golden brown.
10. Serve as is or garnish with herbs like cilantro or fresh parsley. These skillet-fried potatoes go with everything from eggs and toast to pancakes and waffles.
Pro-Tips:
- Don’t fuss with the spuds–Most home cooks stir and flip the home fries constantly, but to achieve that classic, crusty, brown exterior, you must give the potatoes time and contact with the hot pan. Avoid too much stirring and fiddling.
- Be watchful–Use your eyes and nose for indications of burning, but give the home fries time to achieve the crusty edges you want.
Swaps and Variations:
- Swap the regular seasoning with my Smoky Chipotle Seasoning & Dry Rub.
- Use fire-roasted hatch chiles instead of the bell pepper for a Southwestern flair.
- Use 1½ teaspoons of Cajun seasoning instead of salt, pepper, and paprika.
- Swap 1½ teaspoons of Old Bay for the paprika.
- For spicy breakfast potatoes, add a pinch of cayenne pepper
- Sprinkle with fresh herbs like thyme, rosemary, sage, parsley or chives.
- Swap the green pepper for a red bell pepper for a sweeter flavor profile.
- Stuff breakfast burritos with skillet breakfast potatoes, browned sausage, scrambled eggs and your favorite hot sauce. Garnish with sour cream, avocado and cilantro.
FAQs
Any type will work; it depends on whether you prefer a fluffy interior or a less starchy one. Russets will be fluffier, whereas white and red potatoes are more waxy. Yukon Gold potatoes are happy-medium.
Both qualify as a breakfast potato recipes; hash browns are usually shredded before cooking, and these are diced into small cubes.
If the potatoes haven’t been par-cooked, they will likely brown and crisp on the outside before the interiors are cooked through, leaving them crunchy in an unappealing way.
Storage Tips
Make ahead:
For a quicker morning prep, do some of these tasks up to a few days before the service.
- Boil, peel and dice the spuds.
- Dry the potatoes by spreading them into an even layer on a rimmed baking sheet to air dry until they’re at room temperature and tacky to the touch.
- Store them in an airtight container in the refrigerator for up to a week.
- Let them rest at room temperature for 20 minutes before frying to reduce chill and optimize crispness. It should take only 15 minutes to pan-fry and crisp them in a hot skillet with olive oil.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating:
- Reheat leftovers in the oven on a sheet pan. Spread the hash browns in an even layer on a parchment paper-lined baking sheet and bake for 10 minutes at 375°F.
- To reheat in an air fryer, set the temperature to 350°F and heat in a single layer for about 5 minutes.
These home fries have a crisp exterior and tender bite. They are a perfect side for breakfast through dinner because their simple seasoning pairs well with everything.
What to serve with fried breakfast potatoes:
- Ham and Cheese Frittata with Asparagus and Sun Dried Tomatoes
- Quick and Easy Crustless Vegetable Quiche
- Homemade Applewood Smoked Bacon
- Cajun Andouille Sausage Sweet Potato Frittata
- Smoked Salmon Omelette
- V-8 Bloody Mary
More potato side dishes:
Crispy Breakfast Potatoes
SPECIAL EQUIPMENT:
- Heavy 12-inch Non-Stick Skillet
INGREDIENTS:
- 1 pound potatoes (red potatoes, white potatoes or yukon gold
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼- ½ teaspoon smoked or sweet paprika
- ¼ cup onion diced
- ¼ cup green pepper seeded and diced
- 2 scallions white and green parts, chopped
DIRECTIONS:
- Place 1 pound potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender. You can tell when they're done by sticking a sharp knife into the center of the spud – if the knife pulls out easily, they're done.
- Drain the water from the tubers and set them aside to cool.
- When they're cool enough to handle, use a sharp paring knife and peel away the skins – they will slide off pretty quickly, and it doesn't have to be perfect. (Conversely, you can also leave them on).
- Dice the home fries into ½" pieces and spread them in a single layer on your cutting board for more heat to evaporate. For frying, you want them to be as dry as possible; evaporation will help.
- Add two tablespoons of oil to the skillet and heat over high heat. When the oil and pan are hot, add the potato dice and gently spread them out in the pan so they're not crowded and in a single layer. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 3-5 minutes WITHOUT TOUCHING OR STIRRING.
- Shake the pan and if you're handy with it, you can gently toss the diced spuds. If you're not as comfortable with tossing them, use a spatula to gently flip them and cook for another 3-5 minutes. The potatoes will start to take on some color.
- Cook for about 10 minutes, shaking and flipping until they're a dark golden brown and crispy on most sides. If the potatoes need additional oil to crisp, drizzle it in 1 teaspoon at a time before adding more. Transfer to another dish.
- Heat 2 teaspoons of olive oil in a large 12" nonstick skillet over medium-high heat. Add ¼ cup onion, ¼ cup green pepper and 2 scallions and cook for 2-3 minutes or until crisp tender and fragrant. Transfer the veggies to a small bowl and set aside.
- Add the potatoes back to the pan and sprinkle with ¼- ½ teaspoon smoked or sweet paprika. Toss to combine evenly. When the breakfast potatoes are heated through and crisp, serve.
NOTES:
- Prep the spuds by boiling, peeling, dicing and drying up to several days in advance and store them in an airtight container in the refrigerator for up to a week.
- Before frying chilled tubers, bring them to room temperature by letting them sit out for 20 minutes before frying. This will reduce the chill and optimize crispness.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the oven on a sheet pan. Spread the hash browns in an even layer on a parchment paper-lined baking sheet and bake for 10 minutes at 375°F.
- To reheat in an air fryer, set the temperature to 350°F and heat in a single layer for about 5 minutes.
NUTRITION:
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This is the best recipe for country styled breakfast potatoes…I mean the BEST!
These potatoes look delicious. I love how the recipe is simple and yet I can tell that they will be full of flavor. This looks like a great way to mix up the usual way my family makes potatoes. I can’t wait to try these with our fresh homegrown potatoes.
This is the perfect hash recipe! The potatoes are perfectly cooked and flavored so well. Thanks for sharing!
Love that this recipe uses fresh potatoes and not like frozen hash browns! WAY better for the perfect breakfast.
Oh I love this! I can’t wait to have breakfast already! This Crispy Skillet Fried Breakfast Potatoes looks absolutely divine!
Yummy! This recipe looks so delicious and tasty! Can’t wait to make this!
I love potatoes and this is such a simple and flavorful recipes. Going to give this a try.
first off: I never boil my potatoes pre frying. Simply bake them in a micro wave, til fork tender. Careful do not over cook them. Leave some time for the skillet and the browning. Secondly: I never salt or pepper or use any other condiment until after they are ready from the skillet. You see, condiments stick better when they are hot and not when they are cooking in a skillet. Plus a better flavor experience. Otherwise, we have used potatoes for taco filling, , Of course one may add some chorizo or flavors. \\Yes, potatoes are wonderful roots to eat.
My favorite part of breakfast. Thanks for the tips!