Crispy breakfast potatoes are a simple, satisfying way to start your day. These golden, crunchy cubes are seasoned just right and cooked until they have that perfect crisp outside while staying soft and fluffy on the inside. They’re a classic side that pairs well with eggs, bacon, or whatever else you like to have for breakfast.
I love making these potatoes because they’re easy to customize. I usually toss them with a little onion, bell pepper, and my favorite herbs before frying up in a hot pan with just enough oil to get that great crunch. The smell while they cook is enough to wake up anyone in the house! I always make a big batch because they tend to disappear fast.
One of my favorite ways to enjoy these crispy breakfast potatoes is piled high on a plate alongside scrambled eggs and a drizzle of ketchup or hot sauce. They’re also awesome mixed into a breakfast burrito or just eaten straight from the pan with a fork. No matter how you serve them, they’re a reliable, tasty way to make any morning feel special.
Key Ingredients & Substitutions
Russet Potatoes: These are great for crispy potatoes because they have a high starch content, which helps create a fluffy inside and crispy outside. If you don’t have russets, Yukon Golds work well too but might be a bit creamier.
Vegetable or Olive Oil: I usually use vegetable oil for its high smoke point, but olive oil adds a nice flavor if you don’t mind a slightly lower smoke point. You can also try avocado oil as a healthy alternative.
Smoked Paprika and Spices: Smoked paprika adds a nice warm, slightly smoky flavor. If you can’t find it, regular paprika or chili powder works fine. Garlic and onion powder give that classic breakfast potato taste without overpowering.
Fresh Herbs: Parsley gives a fresh pop at the end. If you prefer, cilantro or chives are great options too.
Dipping Sauce Ingredients: The soy sauce and rice vinegar mix adds an umami kick and tang. You can skip the egg yolk or swap it for a dollop of sour cream or Greek yogurt if preferred.
How Do You Get Breakfast Potatoes Crispy and Not Soggy?
Getting that perfect crisp on your potatoes can be tricky. Here are my tips:
- Rinse and dry the potatoes well to remove extra starch and moisture. This prevents sogginess.
- Use enough oil to coat the potatoes well, but not so much that they swim in it.
- Let the potatoes cook undisturbed for several minutes before flipping so a crust can form.
- Cook over medium-high heat, but keep an eye so they don’t burn.
- Turn them gently and often once the first side is crispy to get even browning.
- If you want, finish them in the oven for a few minutes after pan-frying to ensure extra crispiness.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – it heats evenly and helps the potatoes get crispy without sticking.
- Cutting board and sharp knife – for safely cutting potatoes into even cubes so they cook uniformly.
- Large bowl – useful for tossing the potatoes in oil and spices to coat them well.
- Spatula or tongs – lets you turn the potatoes gently and get an even crisp on all sides.
- Paper towels or clean kitchen towel – for drying the rinsed potatoes to remove moisture and get crispiness.
Flavor Variations & Add-Ins
- Add diced bell peppers and onions when sautéing for a flavorful mix that feels like a breakfast hash.
- Stir in cooked bacon bits or sausage pieces to make the potatoes heartier and add smoky richness.
- Swap smoked paprika for chili powder and add cumin for a spicy, southwestern twist.
- Top with shredded cheddar or pepper jack cheese near the end of cooking for melty, cheesy potatoes.
How to Make Crispy Breakfast Potatoes?
Ingredients You’ll Need:
For The Potatoes:
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons vegetable oil (or olive oil)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or rosemary (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For The Optional Dipping Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon minced garlic
- 1 teaspoon chili flakes or chili oil
- 1 egg yolk (raw or lightly cooked) for dipping (as shown in image)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the potatoes and mix the seasonings, and around 20 minutes to cook them until crispy and tender. Preparing the dipping sauce takes just a few minutes. So, altogether, you’ll spend about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season Potatoes:
Start by rinsing the cubed potatoes under cold water to wash off extra starch. Then dry them well with a clean kitchen towel or paper towels, which helps keep them crispy. In a large bowl, toss the dried potatoes with vegetable oil, smoked paprika, garlic powder, onion powder, dried herbs if using, salt, and pepper until all pieces are evenly coated.
2. Cook the Potatoes:
Heat a large skillet over medium-high heat until hot. Carefully add the potatoes in a single layer. Let them cook without stirring for 5 to 7 minutes until the bottoms develop a golden, crispy crust. Then gently flip and stir occasionally, cooking for another 15 to 20 minutes until all sides are nicely browned and the potatoes are soft inside.
3. Make the Dipping Sauce and Serve:
While the potatoes cook, mix soy sauce, rice vinegar, minced garlic, and chili flakes or oil in a small bowl. Carefully crack an egg yolk into the sauce bowl if you’d like to serve it that way. When the potatoes are done, transfer them to a plate, sprinkle with fresh parsley, and serve immediately alongside the dipping sauce.
Enjoy your crispy, golden breakfast potatoes with a rich and savory dipping sauce that brings a little kick to every bite!
Can I Use Frozen Potatoes for This Recipe?
Yes, you can use frozen hash browns or diced potatoes, but be sure to thaw and pat them dry before cooking to reduce moisture and help achieve crispiness.
How Do I Store Leftover Breakfast Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to help restore their crispiness.
Can I Make These Potatoes Ahead of Time?
Absolutely! You can prepare and cook the potatoes ahead, then reheat in a hot pan just before serving for best texture.
What Can I Use Instead of the Dipping Sauce?
If you prefer, serve these potatoes with ketchup, sour cream, or your favorite hot sauce for a quick and tasty alternative.
