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Breakfast potatoes are the perfect savory side dish for pairing with all your morning favorites! Frozen hash browns are pan-fried with onions and spices until perfectly browned and crispy.
The Perfect Savory Complement to Your Breakfast
Anyone else need to pair pancakes, waffles, and French toast with something savory? Just to balance some of that sweetness? If you always order a side of hash browns with your stack of blueberry pancakes, then you’re going to love these breakfast potatoes!
And hey, even if you just want a side to pair with fried eggs and bacon, you’ll love this breakfast potato recipe too! They’re just like diner-style potatoes—crispy, nicely browned, and packed with flavor thanks to a blend of seasonings. Use plenty of oil and a hot pan and you can’t go wrong.
Tips for Making Crispy Breakfast Potatoes
The best thing about these breakfast potatoes is that, from start to finish, they’re done in under 10 minutes. So easy! But here are some additional tips to help you make sure they turn out perfect—and ALWAYS crispy.
- Use frozen hashbrowns. This will save you a lot of prep time, without sacrificing quality! (In fact, most restaurants use frozen potatoes.) Just be sure to get the cubed kind, not shredded.
- Make sure the pan is blazing hot. If your breakfasts have been ruined by soggy potatoes, one potential problem is that your pan wasn’t sufficiently preheated. It should be HOT HOT HOT, otherwise when you add the potatoes, they’ll absorb the oil rather than getting a nice sear.
- Don’t skip on the oil. This is another trick of the trade! You do need 3 full tablespoons of olive oil for crispy potatoes that don’t stick to the skillet.
- Wait before flipping. Don’t flip the potatoes until they’re nicely browned on the bottoms.
Variations
There are countless ways to change up this recipe. Here are a few of my favorites:
- Add some diced red bell pepper, green bell pepper, or jalapeño pepper.
- Heat things up with cayenne pepper or chili powder.
- Use smoked paprika in place of regular paprika for a smoky flavor.
- Add crumbled bacon for extra protein (and because, bacon!).
- Top your breakfast potatoes with shredded cheddar cheese.
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat them in a skillet set over medium heat until warmed through or pop them in the microwave.
More Recipes for Potato Lovers
- For a whole meal made with hashbrowns, try this hearty Sausage Hashbrown Breakfast Casserole.
- This recipe for Cheesy Potatoes is a classic that everyone needs in their recipe box!
- Scalloped Potatoes are perfect for a holiday dinner. They always impress!
- My Cheesy Ham and Potato Casserole is a great way to put leftover ham to use.
Breakfast Potatoes
Ingredients
- 1 2lb bag of frozen diced hash browns thawed
- 3 tbsp olive oil
- ½ medium onion diced
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp parsley chopped
- salt & black pepper to taste
Instructions
- In a large cast iron or heavy-bottomed sauté pan, heat the olive oil until smoking. Add the potatoes to the pan in a single layer and let brown for 4-5 minutes.
- Add the onion, garlic powder, and paprika and stir. Continue cooking until potatoes are browned. Season to taste with salt and pepper. Garnish with chopped parsley.
I’m curious about your nutrition facts.
As a parent of a T1D, accurate nutrition information is vital to sustaining a healthy livelihood. You state that a 2lb bag is only 4 servings which would indicate that each serving is at least a half pound of potatoes. Additionally, you claim that each serving is only 2g carbohydrates.
On many frozen potato packaging and fresh potatoes, are served in 2/3 cup portions and contain 18-20grams of carbohydrates.
How did you calculate the nutrition values for your recipe?
Readers, be sure to double check recipes and nutrition information for accuracy!
I was really excited about making these, then all of the potatoes stuck to the bottom of the skillet. I fear I’ve ruined them. Boo!!!
We’re sorry to hear this, Kellye! Did you coat the bottom with oil?
Great recipe! Whole family loved them!