Weekends at my house often call for a hearty breakfast — or brunch, if we decide to be lazy. One of my go-to dishes is skillet breakfast potatoes, a crowd-pleaser that’s quick and easy to whip up. There’s something about crispy potatoes that brings comfort and joy first thing in the morning. Plus, you can tweak the spices or add in some herbs to suit your taste. Trust me, you’ll love how simple and satisfying these potatoes are!
While you’re here, check out my Easy Cheesy Breakfast Pizza for another breakfast favorite.
Why you’ll love this recipe
Let me start by saying, if you’re not a morning person (I certainly have those days), this recipe might actually make you look forward to getting out of bed. It’s incredibly simple, requires minimal ingredients, and most importantly — it delivers crispy, golden potatoes every time. Plus, you can customize it depending on what you’ve got in the spice cabinet. Not a fan of smoked paprika? Try adding some rosemary or swap butter for extra olive oil. The possibilities are endless!
Another thing I adore about this dish is how versatile it is. Make it for a solo breakfast, a family brunch, or pair it with a variety of main dishes for a dinner side. And, because it’s made in one skillet, the cleanup is as easy as the cooking. What’s not to love?
Ingredients
- 1 1/2 pounds potatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- pinch of cayenne pepper
- Optional: rosemary, thyme, or garlic cloves
Step-by-step instructions
Prepare the potatoes
First things first, peel, wash, and quarter the potatoes. My little trick is to give the potatoes a quick zap in the microwave to speed things up. Place them on a microwave-safe plate and microwave for 3-4 minutes or until you can insert a knife with some resistance. Let them cool a bit and then dice into roughly 1/2-inch pieces.
Cook the potatoes
Heat up that skillet with the olive oil and butter over medium-high heat. Once it’s nice and hot, add the diced potatoes in a single layer—don’t overcrowd them. Season with salt, pepper, smoked paprika, garlic powder, and onion powder. And if you’re feeling bold, throw in that pinch of cayenne pepper for a little kick.
Allow them to cook for about 10 minutes, flipping and tossing every 3 minutes to get that delightful crispiness. Adjust the seasonings to your liking before serving immediately with your favorite toppings.
Recipe tips & variations
For added flavor, consider tossing in some fresh herbs like rosemary or thyme towards the end of cooking. Or if you’re like me and live for garlic, adding a few smashed garlic cloves can work wonders. You can make this dish your own by switching up the spices too — think of it as a playground for your taste buds!
If you’re really short on time, pre-cooked potatoes or frozen diced potatoes can be life-savers. Just be sure they’re thawed and patted dry before you add them to the skillet.
Storage & reheating
Leftovers? Not a problem. You can store these in an airtight container in the fridge for a few days. To reheat, simply throw them back into a hot skillet for a few minutes, and they’ll crisp right back up. Alternatively, you can use the oven or microwave, though they won’t be quite as crispy using the latter method.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Just keep in mind that sweet potatoes might cook faster due to their natural sugars.
2. Can I make these vegan?
Yes! Just substitute the butter with more olive oil or a plant-based alternative, and you’re good to go.
3. Will this work with leftover roasted potatoes?
Definitely. Cut them into smaller pieces and skip straight to seasoning and crisping them up in the skillet.
4. What’s the best type of potato to use?
I like using Yukon Gold or Russet potatoes for their great texture and flavor.
Recipes you may like
- Crescent Roll Breakfast Recipes: Quick and delicious ways to start your day.
- Easy Crispy Breakfast Potatoes: Another take on a breakfast classic.
- Breakfast Pizza Recipe Easy Cheesy: All your favorite breakfast flavors on a pizza!
I hope you enjoy making these skillet breakfast potatoes as much as I do! They’re a staple in my home and I love hearing from you, so feel free to leave a comment or share any personal touches you’ve added to this recipe.
Print
Skillet Breakfast Potatoes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and satisfying recipe for crispy skillet breakfast potatoes that can be customized with various spices and herbs.
Ingredients
- 1 1/2 pounds potatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- pinch of cayenne pepper
- Optional: rosemary, thyme, or garlic cloves
Instructions
- Peel, wash, and quarter the potatoes, then microwave them for 3-4 minutes to soften.
- Dice the potatoes into 1/2-inch pieces.
- Heat the olive oil and butter in a skillet over medium-high heat.
- Add the diced potatoes in a single layer and season with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Cook for 10 minutes, flipping every 3 minutes until crispy.
- Adjust seasonings to taste and serve immediately.
Notes
- For added flavor, toss in fresh herbs like rosemary or thyme at the end of cooking.
- Pre-cooked or frozen diced potatoes can be used; ensure they are thawed and dried before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg