These baked breakfast potatoes are so easy and will become your go-to breakfast potato recipe for company and weekends! Roasting is the best cooking method for potatoes – that golden exterior protects the creamy centers and each bite is delicious.

sheet pan breakfast potatoes on a baking sheet

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We love easy breakfast recipes that take just moments to whip up, but are still so satisfying and tasty, like our Perfect Omelette, Crispy Air Fryer Bacon, and Buttermilk Pancakes. This breakfast potatoes recipe is the perfect side for your breakfast spread!

Easy Breakfast Potatoes Recipe

We stayed with my husband’s cousin’s family while in Seattle, and she made these hashed potatoes for breakfast alongside Scrambled Eggs and French Toast. It seemed so obvious to me once she made them, so I’ve made them this way ever since!

The secret was her chopping technique—which I shared below. It will change the way you dice. Thank you, Angelina!

Why You’ll Love These Breakfast Potatoes

  • Easy – Just chop, toss, and bake. You’ll have your hands free to make the rest of the meal while the potatoes cook perfectly.
  • Pantry Staples – you’ll need potatoes, oil, and simple seasoning—that’s it! And the recipe is so versatile to fit the seasonings you have on hand
  • Crowd-pleasing – it’s easy to double the recipe for a crowd on a large baking sheet.
  • Goes with Everything! – serve a scoop of the best breakfast potatoes as a morning side dish, as the base of an Eggs Benedict, inside a Frittata, or even as a side dish with Chicken Breast for dinner. They make everything better!
easy Breakfast potatoes in a while serving dish with wooden spoon

Ingredients

Breakfast potatoes are the perfect side when you’re making eggs, sausage, and bacon. Similar to Hashbrowns, they only require a few ingredients you probably have on hand.

  • Potatoes – I prefer Yukon Gold Potatoes, but any potato will work (red potatoes, russet potatoes, and even sweet potatoes, though they won’t be as crispy). We like them best peeled, but you can scrub the potatoes clean and leave the skin on
  • Salt and pepper – be sure to add salt just before baking
  • Paprika – add to taste
  • Olive oil – I prefer extra light olive oil, but any high-heat cooking oil works here.
  • Parsley – finely chop the fresh parsley as an optional garnish
ingredients for hashbrowns on a sheetpan including Yukon Golds, pepper, paprika, salt and olive oil

Variations

These potatoes are perfectly crispy and seasoned, but if you’re feeling adventurous, try these substitutions:

  • Veggies – Dice garlic, onions, and red bell peppers and add to the sheet pan, but don’t crowd the sheet pan
  • Spices  – Try smoked paprika, red pepper flakes, garlic powder, onion powder, rosemary, or even swap fresh herbs like cilantro instead of parsley for garnish
  • Meat – Add crumbled baked bacon or cooked sausage crumbles for a hearty side dish
  • Cheese – sprinkle with parmesan cheese or cheddar cheese while still warm

How to Make Breakfast Potatoes

These easy breakfast potatoes are the perfect side for your breakfast menu. See how easy they cook up in three easy steps.

  • Preheat to 400˚F. Line a large rimmed baking sheet (13×18) with parchment or a Silpat (see my tip below), and then prep the potatoes by rinsing, peeling, and dicing them into 1/2” cubes. I use the large blades on this food chopper (which is a huge time saver for these breakfast potatoes and many of our chopped salads)
  • Add diced potatoes into a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to combine and evenly coat potatoes.
  • Transfer potatoes to a lined baking sheet immediately after seasoning and spread in a single layer. Bake at 400˚F for 20 minutes or until cooked through. Stir potatoes quickly then set the oven to broil and broil for 3-4 minutes or until golden brown. Serve sprinkled with parsley if desired.

Pro Tip:

Add salt just before putting the potatoes in the oven. DO NOT let them sit after this or they will start releasing juice which will adversely affect how your potatoes roast and get crispy.

Silpat mat with breakfast potato hash

Pro Tip:

A silpat (silicone liner) is recommended because it can withstand broiling at the end. You can use parchment if you don’t broil. If you are not lining your baking sheet, use a non-stick pan, otherwise your potatoes may stick and be difficult to turn.

How to Serve Breakfast Potatoes

These crispy breakfast potatoes are great as a breakfast side dish. Try adding a few to our Breakfast Tacos and Breakfast Burritos just before serving, or spoon a serving onto a plate and pour sausage gravy over the top.

Make-Ahead

Breakfast potatoes are best eaten warm out of the oven, but leftovers can be stored and reheated quickly.

  • To Refrigerate: when cooled, store in the refrigerator in an airtight container for 3-5 days
  • To Reheat: Bake on a sheet pan or in the air fryer at 400 degrees until heated through. You can also reheat on a lightly oiled skillet, tossing until heated through and slightly crisp.
crispy Breakfast potatoes cooked on a sheetpan

No breakfast is complete without crispy, savory breakfast potatoes. This easy recipe is simple to make and cooks hands-off in the oven. Imagine this on a cozy morning with Poached Eggs… mmm. It will become your go-to breakfast recipe in no time!

More Easy Breakfast Recipes

If you love this simple breakfast potato recipe, then you won’t want to miss these other easy breakfast recipes:

Breakfast Potatoes Recipe

5 from 72 votes
Author: Natasha Kravchuk
Breakfast potatoes in cubes on a wooden spoon
These baked breakfast potatoes are so easy and will become your go-to breakfast potatoes recipe for company and Sunday mornings!
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes

Ingredients 

Servings: 4 sides of potatoes
  • 2 lbs yukon gold potatoes
  • 1 tsp sea salt, or to taste
  • 1/4 tsp black pepper
  • 1 tsp paprika, or to taste
  • 3 Tbsp extra light olive oil, or any high heat cooking oil
  • 1 Tbsp parsley, finely chopped, optional garnish

Instructions

  • Preheat oven to 400˚F and line a large (11×17) rimmed baking sheet (see note on using Silpat vs parchment). Rinse and peel potatoes. Dice into 1/2" thick cubes (use a food chopper with the larger holes if you have one)
  • Place potatoes in a large bowl and toss with 3 Tbsp oil. Sprinkle with 1 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper and toss to evenly coat potatoes.
  • Immediately transfer potatoes to the lined baking sheet in a single layer and bake at 400˚F for 20 min or until cooked through. Stir potatoes quickly then set the oven to broil and bake an additional 2-4 min or until golden brown. Serve sprinkled with parsley if desired.

Notes

*Tips for Success with Breakfast Potatoes:
1. A silicone liner is recommended and can withstand broiling at the end. You can use parchment if you don’t broil the potatoes, since it may burn in the high heat.
2. Add salt just before putting the potatoes in the oven. DO NOT let them sit after salting because it may change the potatoes’ texture.
3. You can double the recipe for a large crowd, but use a big 3/4 baking sheet.
4. These potatoes would work just fine unpeeled if you prefer to scrub potatoes and leave the skins on.

Nutrition Per Serving

269kcal Calories40g Carbs5g Protein11g Fat2g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat596mg Sodium968mg Potassium5g Fiber2g Sugar251IU Vitamin A45mg Vitamin C29mg Calcium2mg Iron
Nutrition Facts
Breakfast Potatoes Recipe
Amount per Serving
Calories
269
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
596
mg
26
%
Potassium
 
968
mg
28
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
251
IU
5
%
Vitamin C
 
45
mg
55
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes
Skill Level: Easy
Cost to Make: $
Calories: 269
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Candice
    June 9, 2024

    These are good! I like mine a bit crispier though so I’m going to make a big batch of these early in the week to throw in the frying pan in the mornings with some kind of breakfast meat. Makes breakfast quick and easy! Thanks for sharing the recipe.

    Reply

  • Louise
    May 1, 2024

    Great recipe. I made mine with sweet potatoes. Easy to make. Family loves them.

    Reply

  • Linda
    April 8, 2024

    Natasha,
    I was wondering if I could do reg. potatoes and mix sweet potatoes with them ? I love this but I lso love sweet potatoes

    Reply

    • NatashasKitchen.com
      April 8, 2024

      Hi Linda! That should be fine.

      Reply

  • Thomas Bade
    April 5, 2024

    Made these this morning. I chose to peel the potatoes. Kept them in longer since were at at a high altitude. Turned out great! Simple, and tasty😎👌

    Reply

    • Natashas Kitchen
      April 5, 2024

      I’m so happy to hear this turned out great, Thomas! Thank you so much for sharing that with me.

      Reply

  • Laura
    April 4, 2024

    Looks good, am going to try it with the gold potatoes on hand. Thanks, Laura.

    Reply

  • Amanda G
    April 3, 2024

    We loved these so much. I will definitely be making these on repeat!

    Reply

    • Natasha's Kitchen
      April 3, 2024

      Yay, that’s great! I’m glad you all loved this recipe!

      Reply

  • Sha
    April 3, 2024

    This is so easy and super convenient for busy days! So easy to make and extra delicious.

    Reply

    • Natasha's Kitchen
      April 3, 2024

      Yes, agreed! Thank you!

      Reply

  • Shannon
    April 2, 2024

    These were easy to make and had the perfect texture. Like French fries for breakfast…except even better! 🙂

    Reply

  • Joanie
    April 2, 2024

    Try adding some garlic powder and some finely minced onion. It takes the potatoes over the top!

    Reply

  • Taemee
    January 4, 2024

    Another Natasha recipe for the win. Loved this one. I halved the recipe since I only had two potatoes, and sprinkled with a bit more salt after cooking. *Chefs kiss*

    Reply

    • Natashas Kitchen
      January 4, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Taemee!

      Reply

  • Theresa Standing
    December 13, 2023

    Could I cook the potatoes ahead of time to make the prep easier? (Lots of last minute stuff to do for a fancy holiday brunch).

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Theresa! These really are best fresh. If you cook them ahead of time, they reheat well in the oven to crisp up again.

      Reply

  • Rosemarie
    December 24, 2022

    Can this recipe be made one day in advance? If so, what is the best way to reheat.

    Reply

    • NatashasKitchen.com
      December 25, 2022

      Hi Rosemarie! They are best fresh, they don’t typically reheat that great but if you have an air fryer, you may try reheating them there.

      Reply

  • Jackie
    November 12, 2022

    I frequently find myself hosting brunches for showers, birthdays, holidays, etc… This is so easy to make and always a big hit. It is the perfect side dish for sliced ham and/or quiche.
    Another perfect recipe from Natasha. 🙂

    Reply

    • NatashasKitchen.com
      November 12, 2022

      So glad you enjoy my recipe, Jackie! Thanks so much for the review.

      Reply

  • A. Nair
    October 24, 2022

    I don’t normally comment on online recipes but I had to for this one because it was so good and so easy to make. Instructions were clear to follow and I found making them with a nonslip mat came out the best. I did try a batch in aluminum foil and that was a disaster so would not recommend. The potatoes are flavorful, crispy on the outside and soft on the inside and kind of remind me of an elevated French fry.

    Reply

    • Natashas Kitchen
      October 24, 2022

      I’m so happy you loved this recipe, A! Thank you for sharing your awesome review with me!

      Reply

  • Kim K
    May 9, 2022

    I made these to bring to a brunch but added a diced red bell pepper and a diced onion for added flavor and they were a real crowd pleaser! I used parchment paper, not the silicon mat, so I didn’t broil them but ended up having to cook them for probably an extra 15 minutes to get them nicely browned. Out of curiosity, what is the reason you shouldn’t broil them while using parchment paper? Thanks for a great, easy recipe!

    Reply

    • Natashas Kitchen
      May 9, 2022

      Hi Kim! When broiling, the oven reaches a high temperature. Parchment paper is flame resistant, and it can endure temperatures of up to 450 degrees Fahrenheit. However, anything higher than that may cause it to char or catch on fire.

      Reply

  • Tiffany S
    March 13, 2022

    Yum! Thank you for another great recipe Natasha! Will definitely make again.

    Reply

    • Natasha's Kitchen
      March 13, 2022

      You’re welcome, Tiffany. I hope you’ll love all the recipes that you will try!

      Reply

  • Poppaf
    November 13, 2021

    Very nice recipe for cubed breakfast potatoes. Thanks. Baked my a bit longer, and broiling definitely helped crisp the outsides and brown the potatoes. However, I think 2 lbs of potatoes is a lot for 4 servings, or your folks are hungrier than mine!!! Ha!!!

    Reply

    • Natashas Kitchen
      November 13, 2021

      I’m so glad you enjoyed it!

      Reply

  • Mary D.
    October 21, 2021

    Absolute best potatoes I’ve ever had!!! They’re so crispy and the flavor is absolutely immaculate, new fave food!!

    Reply

    • Natashas Kitchen
      October 21, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Mary!

      Reply

  • Maria Johnson
    October 7, 2021

    I didn’t make these yet but do I need to broil at the end? I don’t have a broiler that works if I don’t broil do I need to add more minutes to the oven time?

    Reply

    • Natasha
      October 7, 2021

      Hi Maria, you don’t necessarily have to broil. It helps to crisp them up at the end but the recipe will work without broiling.

      Reply

  • Sharon
    September 26, 2021

    Made this recipe this am. Happy to say, I was quite pleased. On half of them, I added a little rosemary to the spice blend and find I preferred it that way.

    Reply

    • Natasha's Kitchen
      September 26, 2021

      I’m glad you enjoyed it, Sharon! Thanks for sharing.

      Reply

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