If you’re looking for a no fuss breakfast side that pairs beautifully with eggs these Easy Breakfast Potatoes are it. Crispy on the outside, tender on the inside, and made with pantry staples, this recipe delivers diner style comfort right from your oven.
Similar to hashbrowns but chunkier and heartier, these potatoes are roasted at high heat, then finished under the broiler for that irresistible golden crust. Perfect for busy mornings, brunch gatherings, or even as a quick dinner side.
Why You’ll Love This Recipe
Minimal ingredients you already have
Hands off oven method (no constant stirring)
Crispy edges, fluffy centers
Easily scalable for a crowd
Naturally gluten free & vegetarian
Tips for Perfect Breakfast Potatoes
1. Use a silicone liner if you plan to broil. parchment paper may burn under high heat.
2. Salt right before baking. Letting salted potatoes sit can affect their texture.
3. Don’t overcrowd the pan.
4. Unpeeled works great, just scrub the potatoes well for a rustic finish.
Flavor Variations
Garlic Herb: Add 1 tsp garlic powder and dried thyme or rosemary.
Smoky Spiced: Swap paprika for smoked paprika or add a pinch of cayenne.
Breakfast Skillet Style: Toss with sautéed onions and bell peppers after baking.
Cheesy Finish: Sprinkle with shredded cheddar or parmesan right after broiling.
Instagram Reel:
Ingredients
2 lbs potatoes
1/2 - 3/4 tsp salt, or to taste
1/4 tsp black pepper
1 tsp paprika, or to taste ( I used smoked paprika)
3 Tbsp oil (any high heat cooking oil)
1 Tbsp fresh parsley, finely chopped (optional garnish)
Notes:
Yukon Gold potatoes give a creamy interior, while Russets deliver extra crispiness, choice is yours
You can peel the potatoes or leave the skins on, just scrub them well.
How to Make Breakfast Potatoes
1. Preheat the oven to 400°F. Line a large rimmed baking sheet with a silicone liner or parchment paper.
2. Prep the potatoes: Rinse, peel (if desired), and dice into ½ inch cubes.
3. Season: Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with paprika, salt, and black pepper, then toss until evenly coated.
4. Bake: Spread potatoes in a single layer on the baking sheet. Bake for 20 minutes, or until fork tender.
5. Crisp: Quickly stir the potatoes, switch the oven to broil, and cook for an additional 2–4 minutes, until golden and crispy.
6. Serve: Remove from oven and garnish with fresh parsley, if desired. Serve immediately.
Storage & Reheating
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Warm in a hot oven or air fryer to bring back the crispiness.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram so I can see your breakfast spread. 🍳🥔
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