These golden, crispy breakfast potatoes are the ultimate way to start your day with a burst of flavor and comfort. Tossed in aromatic spices and roasted to perfection, they offer a satisfying crunch on the outside while staying tender and fluffy inside. Ready in just 35 minutes, they’re a quick yet hearty addition to any morning meal.
Packed with savory notes and a hint of smokiness, these potatoes are a versatile side that pairs beautifully with eggs, avocado, or your favorite breakfast protein. With a balance of crispy edges and soft centers, every bite is a delightful mix of textures and flavors that will leave you reaching for seconds.
What You’ll Need for Breakfast Potatoes
- 1 Tablespoon olive oil (or substitute with avocado oil)
- 1 Tablespoon butter (or use vegan butter for a dairy-free option)
- ¾ pounds mini Yukon gold potatoes, washed and quartered (or use baby red potatoes)
- 1 red bell pepper, roughly chopped
- ½ green bell pepper, chopped
- ½ red onion, chopped
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika for a milder flavor)
How to Make Perfect Breakfast Potatoes
- Sauté the veggies: In a large skillet or frying pan, heat the olive oil and butter over medium heat until the butter has melted. Add the bell peppers and onion to the skillet. Sauté for 3-4 minutes, or until they begin to soften.
- Add potatoes: Add the quartered potatoes to the skillet. Season with salt, garlic powder, and smoked paprika. Stir to coat the potatoes evenly.
- Cook the potatoes: Allow the potatoes to cook without stirring for 4-5 minutes to develop a crispy crust. Flip them gently, then continue cooking for 15-20 minutes, stirring occasionally, until the potatoes are tender on the inside and crispy on the outside. If the pan gets too dry, add a splash of water to prevent burning.
- Check for doneness: The potatoes are ready when they are golden brown and easily pierced with a fork. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your breakfast potatoes with a drizzle of sriracha mayo (mix 2 tablespoons mayo with 1 teaspoon sriracha) or a dollop of garlic aioli. For a fresh twist, top with chopped green onions, cilantro, or a sprinkle of crumbled feta cheese. These additions add layers of flavor and texture to your dish!
How to Serve Breakfast Potatoes Like a Pro
These crispy potatoes are a versatile side dish. Serve them alongside scrambled eggs, avocado toast, or grilled sausages for a hearty breakfast. For a brunch spread, pair them with pancakes or French toast. They also make a great base for a breakfast bowl—top with a fried egg and a handful of baby spinach!
Storing and Reheating for Maximum Crispiness
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the potatoes in a single layer on a baking sheet and bake at 375°F for 10-15 minutes, flipping halfway through. This method helps restore their crispy texture better than microwaving.
Quick Tips for Time-Saving Success
To save time, chop your veggies and potatoes the night before and store them in separate containers in the fridge. You can also parboil the potatoes for 5 minutes before cooking to reduce skillet time. If you’re short on ingredients, swap the bell peppers for zucchini or skip the onion—it’s still delicious!
Common Questions Answered
Can I use regular potatoes instead of mini Yukon golds? Absolutely! Just cut them into 1-inch cubes for even cooking. What if I don’t have smoked paprika? Regular paprika works, but you’ll miss the smoky depth—try adding a pinch of cumin for extra flavor. Can I make this vegan? Yes, simply replace the butter with an extra tablespoon of olive oil or vegan butter.
Breakfast Potatoes Recipe
Equipment
- large skillet or frying pan
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ pounds mini yukon gold potatoes, washed and quartered
- 1 red bell pepper, roughly chopped
- ½ green bell pepper, chopped
- ½ red onion, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Sauté the veggies. In a large skillet or frying pan, heat the olive oil and butter over medium heat until the butter has melted. Add the bell peppers and onion to the skillet. Sauté until they begin to soften.
- Add potatoes. Add the potatoes to the skillet and season with salt, garlic powder, and smoked paprika.
- Cook. Allow the potatoes to cook without stirring for a few minutes to develop a crispy crust. Flip then continue to cook, stirring occasionally, for about 15-20 minutes or until the potatoes are tender on the inside and crispy on the outside. You can add a splash of water to the pan occasionally to prevent burning.