Easy Breakfast Potatoes Recipe

These easy breakfast potatoes are perfectly crisp on the outside and tender on the inside thanks to help from the microwave.

If you like this recipe, check out my Cheesy Potatoes Casserole next!

Besides bacon I think breakfast potatoes are my favorite indulgence in the morning.  There’s something about eating some crispy breakfast potatoes that settles my stomach. Is that weird? Getting older is making me weird!

Age is certainly changing how I eat. I tend to eat a big breakfast or brunch, a light snack for lunch, then a dinner centered around protein and vegetables. Dairy doesn’t always agree with me anymore. I have to do plant-based cream in my coffee now, for example. Have you had to make any changes in your diet as you age? I’d love to hear from you in the comments.

More potato recipes

• Crock Pot Mashed Potatoes
• Air Fryer Potato Skins
• Mom’s Party Potatoes

Why this recipe works

Microwaving the potatoes first starts the cooking process. So you can quickly crisp up the potatoes in some hot oil and butter. But ensure the potatoes are fork tender in the middle.

How to keep fried potatoes from getting mushy

It sometimes happens. The potatoes still taste good, but they don’t look as perfect. First, microwave the cubed potatoes until the water is hot, but not boiling. You just want to warm the potatoes to start them softening, not boil them, like you would mashed potatoes.

Second, make sure the oil and butter in the skillet are hot before adding the potatoes. Then allow em to cook and start to get golden brown before stirring. You want to occasionally toss the potatoes in the skillet to ensure even browning. But not over stir and break them up.

Ingredients for easy breakfast potatoes recipe

• Potatoes – I like using russet potatoes the best. But red potatoes and Yukon Gold potatoes also work. I make these without the skins, but you can leave the skins on if you prefer.
• Extra Virgin Olive Oil – I like the flavor olive oil adds. But you can use any vegetable oil you have on-hand, like canola or avocado.
• Butter – Adds really good flavors and richness to the potatoes plus helps to brown the exterior.
• Spices – A combination of garlic powder (you could use fresh garlic instead), salt, black pepper and cayenne pepper.
• Make them your own – Feel free to experiment! I sometimes add smoked paprika or onion powder. And I like to sprinkle on some fresh herbs after the potatoes are finished cooking, like parsley or rosemary. Or serve them with a side of ketchup.

Instructions for how to make breakfast potatoes

You can’t just toss some potatoes into a hot skillet and expect them to cook evenly – soft and velvety on the inside and perfectly crisp on the outside. They need a little help.

Peel and chop your potatoes into bite sized pieces. Even chopping ensures even cooking! Rinse the starch away with cold water then put them into a microwave safe large bowl and cover them with water.

Microwave the potatoes until the water is hot and they are just starting to cook. Melt oil and butter in a skillet over medium high heat. Add the potatoes in a single layer to the hot skillet and sauté, stirring occasionally, until they are brown and crisp on the outside, cooked to perfection. Season the potatoes about halfway through cooking them in the skillet.

Are breakfast potatoes healthy?

Yes. If you use a non-stick skillet, the cubed potatoes need only a small amount of vegetable oil and butter for the outsides of the potatoes to become crispy. Depending on what type of diet you are following, white potatoes may be off-limits. But potatoes are actually low in calories and contain a lot of nutrients.

Serving suggestions

• As pictured with an egg cooked in a red bell pepper ring, peaches, sliced avocado and breakfast sausage cooked in the air fryer
• Top em with cheese, sour cream, cooked bacon and green onions for loaded breakfast potatoes
• As a hearty filling for breakfast burritos
• Serve them for a holiday brunch with pancakes or waffles, breakfast casseroles and fruit salad

Storage directions

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, toss them with a little oil and spread them on a baking pan. Bake them in a 400 degree F oven for about 10 minutes, or until hot.

Can you freeze breakfast potatoes?

Technically you can but I’m kind of the opinion of why would you want to? If you freeze the cooked breakfast potatoes you then have to thaw them and re-crisp them in the skillet when you want to eat them. That’s almost as much work as just making them fresh when you want them in the first place. My recommendation is to not freeze the potatoes.

Kitchen Tools

• Use a sharp pairing knife like this one to peel and chop the potatoes.
• I use these glass Pyrex measuring cups in the microwave.
• If you are looking for really good non-stick skillets, I highly recommend these.
• I always use heat-safe spatulas for stirring food in my non-stick skillets.

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