breakfast potatoes recipe

These easy breakfast potatoes are reminiscent of your classic diner-style home fries that are warm and crispy with perfectly browned edges. A perfect way to complete your breakfast spread!

Best Skillet Breakfast Potatoes

Yukon gold potatoes

olive oil

onion

garlic powder

paprika

salt and pepper (to taste)

herbs (optional)

Dice

Peel and dice the potatoes into a 1/2&quot; dice.

Boil

Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.

Saute

Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.

Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.

Season

Remove the potatoes from the heat. Season with salt and pepper, garnish with chopped parsley, and serve.

These easy roasted breakfast potatoes are a perfect side dish for breakfast or brunch! They&#x27;re crispy on the outside, creamy in the middle, and seasoned to perfection with smoky, savory spices.

Breakfast Potatoes

potatoes

Extra-virgin olive oil (for drizzling)

½ teaspoon smoked paprika

red pepper flakes

Sea salt and black pepper

red pepper

garlic

cilantro (for serving)

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.

Make the onions &amp; peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.

This Chorizo Hash is so easy to make and is always a hit with the whole family! You can never have enough recipes for potatoes, and this easy crispy skillet potato hash is another winner. The potatoes are cooked with onions, chorizo, and garlic for a dish that is packed with flavor. Serve it for breakfast or as a side dish - for breakfast serve these chorizo potatoes with a fried or poached egg and for dinner maybe a grilled steak or a pan-fried fillet of fish.

Chorizo Hash Recipe

salt

sausage

tsp red pepper flakes

parsley

Cut the potatoes into chunks, there is no need to peel them.

Bring a pan of water to the boil and then add in the tablespoon of salt.

Add the potato chunks and bring the water back to a simmer. Simmer the potatoes for 10 minutes until just cooked through. Then drain well and set them aside to dry out a little. (see note 4)

Peel and chop the onion and garlic.

Place a large ovenproof skillet/frying pan over medium heat and pour in the oil.

Add the chopped onion and cook until it is starting to soften (3-4 minutes)

Add the chorizo sausage and use a spatula to break it up in the pan. Let it cook over medium heat until the sausage is cooked and starting to crisp in places.

Add in the paprika and stir together.

Use a slotted spoon to remove the chorizo and onions from the pan, leaving the oil behind.

Add the drained potatoes to the pan and stir well to coat them in the oil. Cook over medium high heat for 7-8 minutes until crusty and golden. (see note 3)

Add the chorizo and onion back into the pan and stir well. Season with salt and pepper and in the red pepper flakes (if using) and the garlic. Cook for a further minute until everything has come together.

Serve garnished with parsley.

Whilst the potatoes are cooking:

https://www.youtube.com/watch?v=MubgN3upXxI

Learn how to make Chorizo Hash. This Chorizo Hash is so easy to make and is always a hit with the whole family! Serve it for breakfast or as a side dish with dinner.
You can never have enough recipes for potatoes, and this easy crispy skillet potato hash is another winner. The potatoes are cooked with onions, chorizo, and garlic for a dish that is packed with flavor.
For breakfast serve these chorizo potatoes with a fried or poached egg and for dinner maybe a grilled steak or a pan-fried fillet of fish.

Get the Recipe: https://www.sprinklesandsprouts.com/chorizo-hash/

Chorizo Hash - Skillet Chorizo Potatoes

Delicious crispy baked breakfast potatoes roasted to perfection in the oven with dried herbs, onions, garlic, and bell pepper.  These are so easy to make and even better than your favorite diner&#x27;s roasted potatoes.

Breakfast Potatoes ( Vegan )

onion (finely chopped)

garlic (finely chopped)

bell pepper (5.26 oz, finely chopped, red

tsp salt

thyme

tsp rosemary

cayenne

black pepper

tsp oil

Preheat the oven to 400F / 205 C.

Add all of the ingredients except oil to a baking dish. Drizzle with oil and mix everything well to coat evenly.

Bake for 25 to 35 minutes or until the potatoes are tender. Broil for a minute.

DELISH!!!!!!!!!!  We love "breakfast for dinner" and this is a new family favorite with a side of Vegan Breakfast Sausage and cinnamon raisin toast!

OMG... mouth watering. I love roasted potatoes! Especially with breakfast. I love that you compliment them with yummy, colorful ingredients. Great post!

Serve this with some veg sausage patties.   Love these potatoes!

I'm going to make it this morning with a carrots well.  Sounds great!

Delicious! 
Have made these several times now, along with the mung Dal omelettes.  
Family all loved both.

These Country Potatoes are easy to make, packed with flavor, and will satisfy even the hungriest of appetites. Perfect for any occasion, from lazy weekend brunches to simple weeknight dinners, these oven-baked, crispy, golden-brown potatoes are sure to be a hit with everyone at the table. So, if you're looking for a quick and easy side dish that will impress, look no further than these delicious country potatoes.

Country Potatoes

potatoes (chopped ½inch cubes (See note 1))

red bell pepper (finely chopped)

½ tsp black pepper

herbs

Preheat oven to 450ºF/230ºC.

Place the chopped potatoes and bell pepper in a large bowl and drizzle with the olive oil. Toss together with your hands to coat everything.4 potatoes1 red bell pepper3 tbsp olive oil

Sprinkle over the salt, pepper, and garlic powder and toss again.1 tsp salt½ tsp black pepper¼ tsp garlic powder

Spread in a single layer on a sheet pan or large roasting dish, and cook for 15 minutes.

Remove from the oven and sprinkle over the finely chopped onion. Use a metal spatula to toss everything together and return to the oven.1 small onion

Bake for a further 30 minutes until crispy and golden.

Serve sprinkled with fresh herbs.1 tbsp chopped fresh herbs

These potatoes turned out amazing! I served these for breakfast with our omelets, and bacon will be making them again!

I have family staying with me and I needed to round out the meal for breakfast. These potatoes were the perfect answer! I used russet potatoes, a red pepper and a yellow onion. I didn't have any herbs to garnish but no one seemed to mind, they gobbled the potatoes up in record time! Very flexible and easy recipe, the best kind! Thank you.

OMG, I made these on my Blackstone Griddle and they tasted AMAZING!!  Your country potatoes recipe was paired with my griddle fried eggs and crispy bacon to make a complete easy breakfast for my family.  I will be making your potatoes recipe over and over again.

I absolutely love these potatoes! They are tender on the inside, crispy on the outside, and have just the right amount of seasoning from the onion, pepper, and herbs. I love putting the finished potatoes into gratin dishes and baking two eggs in each for brunch on the weekends. Yum!

I love that you used fresh herbs in your country potatoes. I cannot wait to try your recipe.

These country potatoes might just become my new go-to any time I want something comforting and inviting. They're simply perfect.

These are the best breakfast potatoes! They&#039;re boiled, pan-fried, and finished in the oven so they&#039;re fluffy inside with golden-brown edges on the outside.

Breakfast Potatoes Recipe

unsalted butter

smoked paprika

cayenne pepper

Prepare the potatoes. Peel the potatoes and quarter them. Place the potatoes into a large pot and add enough cold water to cover them. Add a pinch of salt to the pot, then cover the pot and place it over high heat to bring the water to a boil. Once boiling, remove the cover and reduce the heat to medium. Let the potatoes cook for 15-20 minutes, depending on the size of the potatoes. The potatoes should be soft but not yet falling apart. Remove the potatoes with a slotted spoon or drain in a colander and set them aside.

Prep the oven. Preheat the oven to 500˚F.

Boil the Potatoes

Melt the butter. In a 12&quot; or larger, oven-proof skillet (cast iron or non-stick is fine), melt the butter over medium-high heat until the bubbles subside and the butter turns a very light brown with a nutty aroma.

Cook the spices. Reduce the heat to medium and add the paprika, salt, pepper, and cayenne. Stir for 15-20 seconds.

Cook the onions. Add the onions to the pan. Give them a quick stir to coat them with the butter and spices, and then let them sit for 1 minute before stirring. Cook them for 4 more minutes, stirring regularly, before adding the potatoes.

Cook the potatoes. Add the potatoes to the pan and stir everything together well to make sure the potatoes soak in all of the spices. Gently break the potato quarters into several 1 to 1.5-inch chunks, using a spatula. Stir everything well again and cook for 4-5 more minutes, stirring every minute or so to prevent the onions from burning.

Crisp in the oven. Give everything a final good stir, then place the hot pan into the preheated oven. Let the potatoes cook for about 10 minutes or until they reach the desired crispiness. This is the perfect time to cook some eggs or finish prepping breakfast.

Serve. Remove the breakfast potatoes from the oven and let them rest for a couple of minutes before serving.

Cook the Onions and Potatoes

I use many of your recipes &amp; find them to be delicious. I cooked this one following the recipe exactly. The flavors were delicious. However, they did not come out of the oven crisp. I even left them in the oven an extra 5 minutes, hoping they would crisp up and I used my cast iron skillet. When you say break them into large pieces, it would help to define large. Maybe give a size, not just large. 
I'm going to try the leftovers tomorrow in the oven  or the airfryer to see if they crisp up next time.

Top 6 breakfast potatoes recipe recipes from across the web

The most viewed breakfast potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Skillet Breakfast Potatoes

Breakfast Potatoes

Chorizo Hash Recipe

Breakfast Potatoes ( Vegan )

Country Potatoes

Breakfast Potatoes Recipe

Top 6 breakfast potatoes recipe recipes from across the web

The most viewed breakfast potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Skillet Breakfast Potatoes

Breakfast Potatoes

Chorizo Hash Recipe

Breakfast Potatoes ( Vegan )

Country Potatoes

Breakfast Potatoes Recipe

The most viewed breakfast potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine