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.
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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!
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
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.
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.
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
Ingredients
- 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
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
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This recipe is the best! I love it. I highly recommend adding in diced onions and red peppers. I also think the addition of garlic powder is crucial. All of Natasha’s recipes are always winners!
Can I use this recipe and freeze for future use? I have so many potatoes from my garden and need a to freeze like the ones in the store.
They are delish, I added them to a frittata.
I have tested making this ahead and refrigerating it for 3-5 days. I think you can freeze them too and reheat when you’re ready to consume them.
These are really good potatoes. went well with your sausage gravy. Thanks!
Question, one cooked will these hold well in a warm slo cooker for breakfast buffet? Thanks!
HI Dawn, they won’t be crisp at all if warmed in a slow cooker but yes it will do well to keep it warm that way.
Hi, is it possible to peel and dice potatoes the night before?
Hi Vic, yes, just keep them submerged in water.
These were SO SO good… I used 4 medium russet potatoes and it took 40 minutes for mine to cook! Also it made a bunch my husband and I and our 3 little girls ate alot and there was still a bunch leftover.. Definitely would make again!