This post may contain affiliate links. Read my disclosure policy. We love easy breakfast recipes that take just moments to whip up, but are still so satisfying and tasty, like our Perfect Omelette, Crispy Air Fryer Bacon, and Buttermilk Pancakes. This breakfast potatoes recipe is the perfect side for your breakfast spread!
Easy Breakfast Potatoes Recipe
We stayed with my husband’s cousin’s family while in Seattle, and she made these hashed potatoes for breakfast alongside Scrambled Eggs and French Toast. It seemed so obvious to me once she made them, so I’ve made them this way ever since! The secret was her chopping technique—which I shared below. It will change the way you dice. Thank you, Angelina!
Ingredients
Breakfast potatoes are the perfect side when you’re making eggs, sausage, and bacon. Similar to Hashbrowns, they only require a few ingredients you probably have on hand.
Potatoes – I prefer Yukon Gold Potatoes, but any potato will work (red potatoes, russet potatoes, and even sweet potatoes, though they won’t be as crispy). We like them best peeled, but you can scrub the potatoes clean and leave the skin on Salt and pepper – be sure to add salt just before baking Paprika – add to taste Olive oil – I prefer extra light olive oil, but any high-heat cooking oil works here. Parsley – finely chop the fresh parsley as an optional garnish
How to Make Breakfast Potatoes
These easy breakfast potatoes are the perfect side for your breakfast menu. See how easy they cook up in three easy steps.
Veggies – Dice garlic, onions, and red bell peppers and add to the sheet pan, but don’t crowd the sheet 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 cooked sausage crumbles for a hearty side dish Cheese – sprinkle with parmesan cheese or cheddar cheese while still warm
Preheat to 400˚F. Line a large rimmed baking sheet (13×18) with parchment or a Silpat (see my tip below), and then prep the potatoes by rinsing, peeling, and dicing them into 1/2” cubes. I use the large blades on this food chopper (which is a huge time saver for these breakfast potatoes and many of our chopped salads) Add diced potatoes into a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to combine and evenly coat potatoes. Transfer potatoes to a lined baking sheet immediately after seasoning and spread in a single layer. Bake at 400˚F for 20 minutes or until cooked through. Stir potatoes quickly then set the oven to broil and broil for 3-4 minutes or until golden brown. Serve sprinkled with parsley if desired.
How to Serve Breakfast Potatoes
These crispy breakfast potatoes are great as a breakfast side dish. Try adding a few to our Breakfast Tacos and Breakfast Burritos just before serving, or spoon a serving onto a plate and pour sausage gravy over the top. No breakfast is complete without crispy, savory breakfast potatoes. This easy recipe is simple to make and cooks hands-off in the oven. Imagine this on a cozy morning with Poached Eggs… mmm. It will become your go-to breakfast recipe in no time!
To Refrigerate: when cooled, store in the refrigerator in an airtight container for 3-5 days To Reheat: Bake on a sheet pan or in the air fryer at 400 degrees until heated through. You can also reheat on a lightly oiled skillet, tossing until heated through and slightly crisp.
More Easy Breakfast Recipes
If you love this simple breakfast potato recipe, then you won’t want to miss these other easy breakfast recipes:
Potato Latkes Smoothie Recipes Homemade Biscuits Zucchini Fritters Hard Boiled Eggs Egg Muffins
