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Cincy Shopper / Recipes / Breakfast / Easy Breakfast Potatoes

Easy Breakfast Potatoes

March 18, 2019

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These Easy Breakfast Potatoes will make for a perfect side dish for breakfast, brunch, or even dinner. You will find them packed with flavor with crispy outsides and tender insides, just like your favorite diner.

Breakfast potatoes on a sheet pan.

Easy Breakfast Potatoes

Here is the BEST Breakfast Potato recipe, hands down. I make them for a side with our eggs and pancakes for breakfast, or we frequently have them alongside our Simple Salisbury Steaks or Parmesan Crusted Chicken for dinner. Plus the recipe easily doubles, go ahead and serve them for your next breakfast, dinner, brunch, or holiday gathering. Trust me when I say you will receive many compliments, even from the pickiest of eaters.

Easy breakfast potatoes with peppers and onions.

First, I make these breakfast potatoes in the oven. This method simplifies making a big breakfast. Frying taters on the stovetop is always a task that I never liked. The attention required and the mess made was never a simple task. I have now been making our taters in the oven. I find them to be perfectly seasoned, have crispy outsides, and tender insides. It’s a simple recipe that works.

Oven Baked breakfast potatoes on spatula

Tips for Making the Best Breakfast Potatoes:

  • I start with giving my potatoes a good wash and scrub with cold water. I think it works best to wash them and then scrub. You will want to dice your potatoes into small cubes. I try to keep them about 1/2 -3/4 of an inch in size. Using the smaller dice will result in a more crisp and tender potato. Larger potato sizes will take longer to roast, and the results will not be quite the same.
  • I usually use a whole onion diced. If you are not a big onion fan or you are trying to keep the potatoes kid-friendly feel free to use just a 1/2 of an onion, use a bit of onion salt or omit the onion entirely.
  • I find that a half of a large green pepper diced to be perfect. I also add in half of a red pepper diced too! The roasted peppers add the additional flavor and add color. You could additionally throw in some mushrooms if you like.
  • In a large bowl, I whisk together my oil, melted butter, garlic, and spices. Then, I add in the prepared veggies. It’s important to mix everything thoroughly. I make sure that I have coated all of the ingredients well. This process allows the potatoes to gain all the flavor and roast evenly.
  • After I pour my potato mixture on to a sheet pan, I sprinkle with a good dose of paprika. The paprika adds a bit of flavor and color. Next, I place the potatoes in a 400-degree oven for around 15 minutes. I turn them and place them back in the oven for another 10 minutes. Pull them out one more time, flip them, and again into the oven at 500 degrees for about 15 minutes to crisp even more.
  • My family likes to enjoy our potatoes with ketchup and hot sauce. You could add on some sour cream if that is a topping you like with your potatoes.
  • Use a sturdy spatula to loosen your potatoes from the sheet pan.

Breakfast potatoes on a spoon.

What kind of potato is best for breakfast potatoes?

I use a russet most of the time. Red or gold potatoes work too. If you are a fan of sweet potatoes, they are also great with this recipe.

Breakfast potatoes on a plate.

Can I breakfast potatoes be made ahead of time?

Sure they can! Go ahead and make them ahead of time and store them covered in the refrigerator. When you are ready to serve, pop them in a 325-degree oven for around 20 minutes.

Breakfast potatoes with peppers and onions on a plate with text.

Ingredients to make Breakfast Potatoes

4 Russet Potatoes
1 medium Onion
1/2 Green Pepper
1/2 Red Pepper
3 tbsp Olive Oil
2 tbsp melted Butter
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Crushed Red Pepper
1/4 tsp Paprika

Ingredients to make easy breakfast potatoes.

How to make the Best Breakfast Potatoes

Preheat oven to 400.
Wash and dice potatoes.
Peel and dice onion.
Remove stem and membrane and dice both half peppers.
In a large bowl, add oil, butter, garlic, salt, pepper, and crushed red pepper. Whisk to blend.
Add diced vegetables to bowl and toss to coat well.
Transfer to baking sheet and sprinkle with paprika.
Bake for 15 minutes.
Use a spatula to flip the mixture
Bake 10 more minutes.
Increase temp to 500.
Flip mixture again and bake 15 more minutes to brown and crisp.

Washing potatoes in a colander.

Dicing the potatoes for breakfast potatoes.

Dicing the onion for breakfast potatoes.

Diced red and green peppers.

Whisking ingredients for breakfast potatoes.

Tossing vegetables for breakfast potatoes

Adding paprika to breakfast potatoes.

Easy breakfast potatoes on a plate.

Oven baked breakfast potatoes with peppers and onions.

Some will call these home fries, and some will call them fried potatoes. I call them breakfast potatoes. No matter what you call them, you will want to try this easy recipe! I guarantee you will find them delicious.

Are you looking for other great potato recipes? You will want to see these that I have shared:

  • Cracker Barrel Hashbrown Casserole – great for feeding a crowd!
  • The Best Mashed Potatoes – An easy but perfect recipe.
  • Loaded Mashed Potato Cakes – these are perfect for breakfast, lunch or dinner!

Long collage showing finished easy breakfast potatoes.

Small collage ot easy breakfast potatoes.

RECIPE
Print Pin Rate

Breakfast Potatoes

These Easy Breakfast Potatoes will make for a perfect side dish for breakfast, brunch or even dinner. You will find them packed with flavor with crispy outsides and tender insides, just like your favorite diner.
Course Breakfast
Cuisine American
Keyword Breakfast Potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 221kcal
Author Jen

Ingredients

  • 4 Russet Potatoes
  • 1 medium Onion
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 3 tbsp Olive Oil
  • 2 tbsp melted Butter
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Crushed Red Pepper
  • 1/4 tsp Paprika

Instructions

  • Preheat oven to 400.
  • Wash and dice potatoes.
  • Peel and dice onion.
  • Remove stem and membrane and dice both half peppers.
  • In a large bowl, add oil, butter, garlic, salt, pepper and crushed red pepper. Whisk to blend.
  • Add diced vegetables to bowl and toss to coat well.
  • Transfer to baking sheet and sprinkle with paprika.
  • Bake for 15 minutes.
  • Use a spatula to flip mixture to other side.
  • Bake 10 more minutes.
  • Increase temp to 500.
  • Flip mixture again and bake 15 more minutes to brown and crisp.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 657mg | Fiber: 3g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 30mg | Calcium: 23mg | Iron: 1mg
Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 

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Breakfast, Side Dish

Comments

  1. Kristin salazar says

    March 18, 2019 at 10:03 pm

    These look so good, thank you for sharing!

    Reply

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Hi There

Welcome, I'm Jen

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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