Easy Crispy Breakfast Potatoes (Perfect Every Time!)

Forget soggy, bland hash browns. These Easy Breakfast Potatoes are your new secret weapon for a perfect savory morning side dish. Crispy and golden on the outside, tender and fluffy on the inside, they come together in one skillet in about 20 minutes. Seasoned simply with garlic, onion, and paprika, they’re the ultimate versatile base for eggs, bacon, or a hearty breakfast burrito.

The key to their success is a simple two-step cooking method: a quick steam under a lid to cook the potatoes through, followed by uncovered frying to develop that irresistible crispy crust. This recipe demystifies diner-style home fries, making them an achievable and reliable staple for weekend brunches, holiday mornings, or even a quick “breakfast-for-dinner” night.

Why You’ll Love This Recipe

• Perfect Texture: Achieves the ideal crispy-on-the-outside, fluffy-on-the-inside result every time.
• One-Skillet Simplicity: Easy to make and even easier to clean up.
• Quick Cooking: Ready in about 20 minutes from chop to finish.
• Incredibly Versatile: The perfect side for any breakfast or brunch spread.
• Crowd-Pleasing: Easily doubled or tripled to feed a hungry family or guests.

Ingredients & Substitutions

Core Ingredients:

• 1.5 lbs potatoes (Yukon Gold, red, or Russet), scrubbed and diced into ½-inch cubes
• 2 tbsp neutral oil (avocado, canola, or vegetable)
• 1 tbsp butter (optional, for flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika (sweet or smoked)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1-2 tbsp fresh parsley, chopped (for garnish)

Easy Substitutions & Add-Ins:

• Potatoes: Yukon Golds are ideal (waxy yet fluffy), but red potatoes or Russets work well. For Russets, soak diced pieces in cold water for 10 minutes and pat very dry to remove excess starch.
• Oil: Olive oil works, but a neutral oil with a higher smoke point is best for crispiness.
• Add Aromatics: Cook ½ diced onion and ½ diced bell pepper in the oil for 3-4 minutes before adding the potatoes.
• Herbs & Spices: Add dried oregano, thyme, or rosemary. For heat, add a pinch of cayenne pepper or red pepper flakes.

Step-by-Step Instructions

1. Prep Potatoes: Dice the potatoes into even, ½-inch cubes. For extra crispiness, you can soak them in cold water for 10 minutes, then drain and pat completely dry with a kitchen towel. This removes surface starch.
2. Heat Skillet: Heat a large cast iron or non-stick skillet over medium-high heat. Add the oil (and butter, if using).
3. Cook Potatoes: Add the dried potato cubes to the hot skillet in a single layer as much as possible. Sprinkle evenly with the garlic powder, onion powder, paprika, salt, and pepper. Toss to coat in the oil and spices.
4. Steam & Crisp: Cover the skillet with a lid. Let the potatoes cook undisturbed for 5-6 minutes. This steams them, cooking the interior. Remove the lid. The bottoms should be starting to brown.
5. Finish Cooking: Continue cooking uncovered for 10-15 more minutes, stirring only every 3-4 minutes. Let them sit to develop a crust before stirring. Cook until they are golden brown and crispy on all sides and fork-tender.
6. Serve: Remove from heat, toss with fresh parsley, and taste for seasoning. Add more salt if needed. Serve immediately.

Expert Tips for the Best Potatoes

• Cut Evenly: Uniform pieces ensure everything cooks at the same rate.
• Don’t Crowd the Pan: Cook in batches if needed. Overcrowding steams the potatoes and prevents crisping.
• The No-Stir Secret: Resist the urge to stir constantly! Letting the potatoes sit undisturbed for several minutes at a time is what builds that beautiful golden crust.
• Season in Layers: Seasoning the potatoes at the beginning helps the flavor penetrate. Always taste and adjust with more salt at the end.
• Storage: Let leftovers cool completely. Store in an airtight container in the fridge for 3-4 days. Reheat in a skillet or air fryer to restore crispiness; the microwave will make them soft.

Nutrition (Per Serving, makes 4): Approximately 180 calories | 4g Protein | 30g Carbohydrates | 6g Fat

If you love easy, savory breakfasts, you must try our Fried Egg Quesadilla. For another fantastic potato dish, check out our Spanish Potato Soup with Chorizo. This recipe was inspired by the simple, reliable method of the Easy Breakfast Potatoes from Amanda Cooks & Styles.