Crispy golden breakfast potatoes make the perfect breakfast on their own or as part of a breakfast bowl. Super frugal and easy to make multiple batches, so you can enjoy a hearty and delicious breakfast all week long.
Anytime I come up with a kitchen hack that will revolutionize your life (like Sheet Pan Pancakes or Cooking Bacon in the Oven or Freezing Pizza Dough), I’m happy to share.
My oven-roasted breakfast potatoes recipe is one of those. Have you ever made fried potatoes before? They’re SO good, but they can take quite a long time…especially if you’re making a lot of potatoes, and it’s really easy to end up with potatoes that are burnt outside and not cooked all the way in the middle. No thank you!
Instead of pulling out all of your cast iron skillets and babysitting breakfast, learn how to cook potatoes for breakfast with a whole lot less work!
CRISPY BREAKFAST POTATOES RECIPE
These crispy breakfast potatoes are also great because they’re:
- Frugal. Potatoes are among the most affordable vegetables.
- Easy. Baked hash browns are super easy to make.
- Versatile. Mix up the spices for different flavor profiles.
- Delicious! Of course, we want breakfast to taste good.
- Easy to batch cook. Utilize a Crumbs rule of thumb and double, triple, or quadruple your batch (read more about how to save time and money with batch cooking here).
- Hands-off. And except for a bit of prep work and tossing them halfway through, this meal is nearly all hands-off.
BEST BREAKFAST POTATOES INGREDIENTS
- Potatoes. Any medium or large potatoes will work for this breakfast potatoes recipe. I use russet potatoes – they brown and crisp up perfectly and have an excellent texture. Red potatoes or Yukon Gold potatoes will also work – use whichever potatoes you have on hand or what’s on sale.
- Vegetables. Onion and bell pepper (any color). I usually use green peppers, because they’re normally the cheapest, but orange, yellow, or red bell pepper would all taste great! If you don’t feel like onions, try shallots or whole garlic cloves. Utilize seasonal produce to keep your costs even lower on this frugal dish!
- Olive oil. Fat to help get that crispy delicious outside on the breakfast potatoes. Coconut oil or leftover bacon grease works too.
- Seasonings. I keep it simple with sea salt, freshly ground black pepper, and garlic powder. If you’d like to add other seasonings, feel free! Onion powder, smoked paprika, fresh herbs, and red pepper flakes come to mind! Or try leveling up on flavor by adding this savory and versatile 9 Spice Mix.
Psst! Want to kick this up a notch? Try adding a pinch of finishing salt to this breakfast potatoes recipe when you pull the potatoes from the oven and try not to drool as you wait for them to cool! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
HOW TO COOK POTATOES FOR BREAKFAST
Step 1. Preheat the oven to 400F and line a rimmed baking sheet (this cookie sheet is my favorite) with parchment paper.
Step 2. Dice the potatoes so that they’re all about ½″ inch cubes. Peeling them first is up to you. Spread them evenly in a single layer on parchment paper. Drizzle with 1 Tablespoon of olive oil. You can also toss the potatoes and olive oil in a large bowl before laying on the parchment paper.
Step 3. Roast the potatoes in the oven for 30 minutes, tossing them after 15 minutes.
Step 4. Meanwhile, dice the onion and peppers to the same size as the potatoes.
Step 5. When the 30-minute timer goes off, toss the onions and peppers with the potatoes. Drizzle the remaining olive oil over the vegetables. Season them liberally with salt and pepper and roast them with the potatoes for another 20 minutes.
Step 6. The potatoes are done when they are mostly golden brown in color and tender on the inside.
Store any leftovers in an airtight container in the fridge.
HOMEMADE BREAKFAST POTATOES RECIPE TIPS
LINE YOUR BAKING SHEET WITH PARCHMENT PAPER.
- Parchment paper isn’t cheap, and that’s why I normally only use it for baking cookies at Christmas time (for some reason, Healthier Sugar Cookies and Healthier Candy Cane Cookies just come out better on parchment paper).
- However, I made this homemade oven hash browns recipe on my very-well-used baking sheet and some of the potatoes stuck, leaving their golden crunchy goodness behind when I served breakfast.
- Using parchment paper means your potatoes won’t stick a bit. If you feel bad for using the paper only once, consider making two batches back-to-back instead of multiple batches at the same time. It means longer in the kitchen though, so pick and choose your battles.
Psst! Parchment paper is the cheapest after the holidays. Make sure you pick up a few rolls next year when it’s the best price!
MAKE AS MANY BATCHES AS YOUR OVEN HAS ROOM FOR.
A single batch of this breakfast potatoes recipe will feed 2-4 people, depending on how hearty their appetites are. You can easily double, triple, or quadruple this recipe as desired using the same potato-onion-pepper ratio.
The number of baking sheets that can fit in your oven is really the deciding factor here. My oven can fit four, so when I make this oven baked hash browns recipe, I make a quadruple batch, plus an extra potato or two, if I have room.
Making recipes with LOLs (LOTS OF LEFTOVERS) is a key kitchen hack in my 30 Minute Dinners plans that will save TONS of time in the kitchen, so I always recommend batch cooking to my Crumbs readers! This ensures plenty of potatoes left over for breakfast later in the week, and better yet, more TIME!
REHEAT YOUR BAKED HASH BROWNS IN A SKILLET.
Now that you’ve made multiple batches, you’re probably wondering how to cook breakfast potatoes so they stay perfectly crispy. I have good news and bad news.
The bad news is that It’s impossible to keep those crispy breakfast potatoes crispy after they’ve been in the fridge for a day or two, but…
The good news is that you can re-crisp them up by adding coconut oil to your cast iron skillet and reheating them on medium-low for a few minutes.
This is the perfect time to “beef up” the potatoes by adding sliced mushrooms, cherry tomato halves, fresh garlic, and even shredded cheese for a hearty breakfast bowl, with or without the Best Scrambled Eggs!
Side note: If you’ve never fully embraced cast iron cooking, it’s probably because your cast iron skillet isn’t properly seasoned (and I don’t mean salt and pepper). Follow my simple tutorial for seasoning cast iron here.
WHAT TO SERVE FOR BREAKFAST WITH POTATOES
I don’t know about you, but a breakfast with potatoes roasted in the oven and eggs is a winner for me. Or try these breakfast potatoes with one of these other yummy breakfast foods:
- The Best Scrambled Eggs
- Homemade Breakfast Sausage
- How to Cook Bacon in the Oven
- The Best Tex-Mex Migas
- Toss the breakfast potatoes in a Tortilla with a bit of cheese and some eggs for a yummy breakfast burrito!
BREAK POTATOES FAQS
What is traditionally the main ingredient in hash browns?
Potatoes are traditionally the main ingredient in hash browns. They are usually either shredded or diced (like this breakfast potatoes recipe).
How to cook breakfast potatoes that are crispy?
This recipe is the perfect way to make golden brown crispy baked hash browns from scratch! It’s simple, easy, and delicious! The more brown your breakfast potatoes are, the crispier they will be. Keep an eye on them to prevent burning in the last few minutes!
Should you boil potatoes before frying them or roasting them?
Boiling isn’t necessary for this breakfast potatoes recipe. Simply dice the potatoes and coat them in olive oil, and you’re ready to bake them.
How long are cooked break potatoes good for?
Store cooked breakfast potatoes for several days in the refrigerator. Reheat them in a cast iron skillet with a bit of coconut oil to help re-crisp them, and add any toppings you like!
MORE EASY BREAKFAST RECIPES
- Homemade Breakfast Sausage
- Overnight Pumpkin French Toast Casserole
- Instant Pot Oatmeal
- Chocolate Peanut Butter Granola
- Easy Oatmeal Pancakes
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Crispy golden breakfast potatoes make the perfect breakfast on their own or as part of a breakfast bowl. Super frugal and easy to make multiple batches, so you can enjoy a hearty and delicious breakfast all week long.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Instructions
- Preheat the oven to 400F and line a cookie sheet with parchment paper.
- Dice potatoes so that they’re all about ½” in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.
- Roast in the oven for 30 minutes, turning half way through.
- Meanwhile, dice onion and pepper to the same size as the potatoes.
- When the timer goes off, toss the onions and pepper with the potatoes. Drizzle the remaining 1 Tbsp olive oil over the vegetables. Season liberally with salt and pepper and roast for another 20 minutes.
- Potatoes are done when they are mostly golden brown in color.
Notes
*I make 2 potatoes for my husband when he’s on the Whole30. If you’re making this for the ordinary eater, this will serve two. You can easily double, triple or quadruple this recipe as desired using the same potato-onion-pepper ratio. Leftover reheat well in a cast iron skillet.
Nutrition
- Calories: 277
I cook my bacon in the oven on parchment paper. When the bacon is cooked and taken off the tray I make the oven roast potatoes on the same pan tossed in the bacon fat.
If you (or a friend) have a membership to Costco, buy your parchment paper there! I am still working through the remainder of a roll purchased in 2018. We use it under everything baked in the oven. Works much better than dollar store parchment paper, and more economical in the long run.
Lynn,
What a great idea! Thanks. 🙂
These turned out so good! Thank you for sharing!
You’re so very welcome!
I just want to say that this is an awesome recipe! I’ve made it about 10 times already and currently have another batch in the oven. It reheats perfectly in a cast iron skillet and it makes a hearty breakfast. I eat it it with two fried eggs and some sausage.
I’m so glad you like it Kathryn!
I saw this on so,Rome’s comment on another blog once and it works awesome. If you preheat your baking sheet the potatoes don’t stick to the pan and you don’t need parchment paper.
Really?! I’ll have to try that next time. Thanks so much for sharing!
You can get sheets of parchment paper at a restaurant supply store for cheap, then cut them as you need.
Looks simple and delicious! I am pinning for later!
I make roasted potatoes a lot, but I was interested in making a “hash brown” version. Made it tonight and both the hubby and the toddler gobbled it down. Thanks for the easy yummy recipe!
You’re very welcome!
I always wash my parchment paper after using. A quick wash and rinse in my dishwater and lay on oven rack to dry. It lasts a long time!
Thanks for the tip Bobbi!
I learned this from my mother awhile back when she made roasted potatoes:
Use already cooked baked potatoes and then, dice up! It cuts the cook time!
She microwaves her potatoes whole to make “baked potatoes”. Use them fresh out of the microwave or store them in the fridge until the next day.
It is also a great way to use up leftovers!
Interesting! Thanks for sharing Kim!
I should mention to roast just like your recipe states after the baked potatoes are diced. I’ll leave the recipe writing to you! Lol
Learned so much from you today ! Thank you very much !