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
Filed Under
Can I just put tinfoil down on the pan and cook them that way instead of the parchment paper ?
Hi David, parchment is easier to work with because it is a great non-stick surface and using foil would make it more difficult to turn the potatoes. I think you could make it work if needed.
Amazing just made with our breakfast! Wanted to take a picture but they were to tasty
I’m glad to hear the recipe is such a hit, lol! Thanks for sharing your review Christopher!
i Like your breakfast Potatoes Recipe. i hope In Future You post More Food Recipes Like this.
Hi! Would this work with sweet potatoes?
Hi Kelly, I haven’t tried that but I think it would work with sweet potatoes.
Delish! Thanks for the recipe <3 my boyfriend loved them!
You’re welcome! I’m glad to hear that! 🙂
Hi! Would these reheat well? I need to make them for a shower and would like to make them the previous day. Any suggestions?
Hi Kathy, I think these are the very best when they are fresh but you can reheat them on a dry skillet to crisp/freshen them up the following day after being refrigerated overnight.
Maybe try reheating in am air fryer if you have one.
Hi. I want to make these double portion for big group. Do U think they will all fit into one pan to bake? And should I add more time to baking process? Thanks
Hi Tammy, You can double the recipe for a large crowd, but use a big ¾ baking sheet. You won’t have to increase the baking time if they are in a single layer.
I love love love breakfast potatoes, and these look so good. Can’t wait to try them out! Thanks for sharing!
-Gabby
www.orcuttfamilydentistry.com
They sure are a fan favorite! Please let me know what you think Gabby!
We added garlic powder and white pepper to the listed ingredients. Very delicious and easy!!!
YUM, that does sound good! I’m glad you enjoy the recipe, thanks for sharing 🙂
I made and added garlic powder and tbsp of parmesan cheese. Super good.
I’m so glad you enjoyed the breakfast potatoes! Thanks for sharing! 🙂
I was wondering if I can make these a day before and heat them up the next morning for breakfast?
Or is it better served fresh?
Hi Jessica, I love these types of potatoes best fresh but I do think they would still work well reheated on a skillet or in the oven the next day.
Great. Thanks!
Do you broil them at the same temperature?
Also I’m assuming when you say stir the potatoes before broiling, you mean shake them up on the pan before putting them back in to broil?
Hi Bre, please see step 3: ” Stir potatoes quickly then set the oven to broil and bake an additional 3-4 minutes or until golden brown.” The broil setting on your oven is much hotter than the regular baking temperature and all of the heat comes form the top which helps them crisp up. I hope that answers your question. Also, you can shake them in the pan or just stir them with a spatula. There’s no need for perfection with this step 🙂 Enjoy!
Hi Natasha, loved this breakfast potatoes recipe, thanks for explaining with such great details and also for the pictures. Less that half an hour of cooking time for a super healthy breakfast is more than ideal. Thanks for sharing.
You are welcome Jen and thank you for the nice review 😀.
This is NOT a healthy breakfast lol. But delicious!
Would red skin potatoes work?
Hi Olga, they will work but you may need to bake slightly longer. Check for doneness by piercing with a fork 🙂
Mmmmm wow Natasha love potatoes must try always looking for new ways to use potatoes thanx tons for posting hun enjoy your saturday night cheers
I hope you love these super simple potatoes. We’re hooked! 🙂
Wow these potatoes look great, Natasha! I will definitely try this. My hubby loves fried potatoes with onions so I’m sure he will love this one too and it’s healthier because it’s baked!
It’s so easy too! I hope you both love it! 🙂
Hello. Thanks for this recipe,made it today,& we all liked it. How is house hunting?
You’re very welcome! I’m so glad you liked it! 🙂 We’re still hunting… The market has slowed and we keep seeing price drops but not as many new properties. We might just cozy up with my parents for the winter 😉
I can almost taste these through the screen! Yummy
Thank you! That’s quite a compliment 🙂
Thanks a lot for this recipe! So good! I was craving jarennaya kartoshka and saw ur posting and decided to try it- it does remind me of jarennaya cuz I added onion but it’s faster and easier then jarennaya:)
I love your idea of adding onion!! Thank you for sharing! I’m so happy you enjoyed the potatoes 🙂
I am making potato in the similar way. I only using Idaho golden potato and plus smoked paprika to all of the listed ingredients. Oh potato ends up soo delicious….
Thanks for a great advice to use chopper for breakfast potato. I never thought of it.
You are welcome 😁. I should try smoked paprika next time as well.
Yumm. I already have used your baby potatoes with Dill and parm as a breakfast side like “hash browns” and everyone loves it! I do less parm tho so they look similar to this , excited to try it this way seems really flavorful! And they look cute so diced haha..
Thanks Anna, let me know how they turn out 😁.