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Have a healthy, crispy, perfectly seasoned starch on your breakfast plate in no time with these 10-minute breakfast potatoes!
Easy Breakfast Potatoes in 10 Minutes!
These 10-minute breakfast potatoes are one of those quick-food-prep tricks I’ve kept up my sleeve for a LONG time. I adore these potatoes for a couple reasons. FIRST, it’s a quick and easy way to get a healthy starch on your breakfast plate; next, they’re just dang delicious. I usually cook them in the same pan I used to fry bacon/cook eggs. This recipe is more of a choose-your-own-ending type template, but I’ll share my method and a couple variations so you too can enjoy crispy, heavily seasoned breakfast potatoes as often as you like.
What are breakfast potatoes made of?
The list is super simple…here’s everything you’ll need:
- Potatoes – to start, you’ll need 4 small yellow potatoes! If you want to make more potatoes than that (hello, I do!), feel free to double or triple the recipe.
- Butter or Ghee – 1 tablespoon of either butter, ghee, or bacon fat helps to crisp the taters.
- Spice Blend – 2 teaspoons of your spice blend of choice will head onto the potatoes while they crisp.
- Chives – sprinkle fresh chopped chives over the potatoes as garnish, if desired!
Best Potatoes for Quick Breakfast Potatoes
I personally prefer a yellow potato (like a Yukon gold), but any small-sized potatoes will work just fine!
How Do You Cut Potatoes for Breakfast?
If you’re using small Yukon gold potatoes, you don’t need to cut them at all. If you’re using larger potatoes, though, you may try quartering them to size them down.
Breakfast Potato Seasoning
There are SO MANY options when it comes to seasoning your potatoes. Here are a few spice blends to get your wheels turning:
- Diner by Balanced Bites
- Super Garlic by Balanced Bites
- Trifecta by Balanced Bites
- Adobo by Primal Palate
- Meat & Potatoes by Primal Palate
Don’t let these spice blends limit you, though. You can absolutely use a couple of single seasonings to create your own delicious combo. My go-to combination in this case would be onion powder, garlic powder, and sea salt!
How To Make Breakfast Potatoes
- Soften the potatoes – to start, you’ll need to soften the potatoes either in the microwave or oven. I personally use the microwave method (it’s just so quick and easy), but they both work great.
- Microwave method: wrap each potato in 1 very wet paper towel. Microwave all 4 potatoes together on high for 4 minutes, adding time (if needed) until they’re soft enough to give with a poke. Let cool to touch.
- Oven method: place the potatoes on a rimmed baking sheet. Bake at 375 F for 40 to 45 minutes, or until they’re soft. Let cool to touch.
- Smash and crisp the potatoes – melt the butter, ghee, or bacon fat in a large skillet and then using the back of a spatula or large spoon, smash the potatoes until they’re about 1/2-inch thick, then season liberally with the blend of your choice and then pan sear for about 2 minutes, or until crispy looking. Flip to cook the other side for the same amount of time!
- Garnish, serve, and enjoy – add more seasoning, if desired, then garnish with chives, and enjoy warm!
How do you keep breakfast potatoes from getting mushy?
The whole point of this recipe is to end up with a starchy side of CRISPY (read: very *not* mushy) potatoes. If you’re crisping them in a skillet of hot ghee, butter, or bacon fat, they’ll definitely get crispy!
Breakfast Potato Toppings
I personally enjoy these potatoes (garnished with chives) next to a plate of eggs, bacon, and fresh fruit, but if you’d rather enjoy them as a base, go for it! Here are a few yummy ideas for toppings:
- Sausage and cheese: place the crispy potatoes on a sheet pan and sprinkle cooked and crumbled sausage and shredded cheddar cheese over the potatoes, then stick the whole sheet pan in the oven for just enough time to melt the cheese.
- Ketchup: hang with me here! Keep things super simple with a drizzle of ketchup over your potatoes for a real french fries vibe!
- Leftover carnitas: make a big batch of carnitas for the week and enjoy your leftovers over crispy potatoes! Go even further and load them up nacho-style with sour cream, salsa, red onions, and any other toppings you love.
Serve Smashed Breakfast Potatoes With:
Serve your crispy smashed potatoes alongside a simple breakfast (my go-to is either fried or scrambled eggs, bacon, and fresh fruit). If you’re looking for other options though, I’d go with something protein and fat heavy (think: bacon and cheese egg cups, breakfast casserole, or breakfast salad).
Make Ahead Crispy Breakfast Potatoes
There are a few make-ahead routes you take here: first, you can soften the potatoes (in either the oven or microwave) and store them in the fridge to be crisped in a skillet just before enjoying. If taking out a skillet feels like too much on a busy morning, though, you can make the potatoes from start to finish ahead of time, and then (on the morning-of), spread them out on a sheet pan, drizzle them with a little bit of EVOO, and pop them in a 375°F oven to reheat and recrisp.
Should you boil potatoes before frying?
Nope! This method requires no boiling at all. Instead, you’ll soften your potatoes in either the microwave or oven.
How to Store, Freeze, and Reheat Crispy Breakfast Potatoes
Store your leftover crispy breakfast potatoes in an airtight container in the fridge or freezer. To reheat from the refrigerator, either recrisp in a skillet or on a sheet pan in a 375°F oven. To reheat from frozen, let the potatoes thaw overnight in the fridge, then crisp in a skillet or in a 375°F oven!
More Easy Breakfast Recipes
- Freezer Breakfast Burritos
- Breakfast Salad
- Make-Ahead Balanced Breakfast Jars
- Chorizo Potato Meatballs
- Blueberry Sweet Potato Breakfast Meatballs
- Roasted Veggie Breakfast Casserole
- Clean Start Breakfast Casserole
- 4 small yellow potatoes
- 1 tablespoon butter ghee, or bacon fat
- 2 teaspoons spice blend of choice Adobo by Primal Plate is my personal favorite,Meat & Potatoes is a close second
- fresh chopped chives for garnish optional
- Microwave method: wrap each potato in 1 very wet paper towel. Microwave all 4 potatoes together on high for 4 minutes, adding time (if needed) until they're soft enough to give with a poke. Let cool to touch.
- Oven method: place the potatoes on a rimmed baking sheet. Bake at 375 F for 40 to 45 minutes, or until they're soft. Let cool to touch.
- Melt the butter in a large skillet and then using the back of a spatula or large spoon, smash the potatoes until they're about 1/2-inch thick. Season liberally with the blend of your choice and then pan sear for about 2 minutes, or until crispy looking, and then flip to cook the other side for the same amount of time.
- Add more seasoning, if desired, garnish with the chives, and enjoy warm!
I have been waiting for these! I saw them on snapchat but didn’t write it down … adding it to my breakfast rotation!! Thanks for sharing 🙂
You’re so welcome!
Love this! I saw you make these on snapchat and I was hooked. I’ve been known to nuke a potato or two in my day, but lately I’ve been using the Instant Pot to cook the potatoes (7 min on high pressure). Thanks for sharing this recipe!
What a GREAT TIP!! Thanks, Sarah!
I microwave a sweet potato every morning to go with my breakfast. Best trick out there!
Nice!! Glad to know I’m not alone 😉
Lyndsey Pfeiffer says
Yaasss Girl! I have been waiting for these! I saw your pictures of your breakfast, but must have missed the recipe. Thank you!! Love the microwave trick!
You’re so welcome!
Bethany @ Athletic Avocado says
WOW this is genius! I love homemade hash browns for breakfast, but unfortunately I never have time during the weekday to make them! That is until now!
Do you freeze them after you smash em or how do you do it? I am not used to freezing potatoes…
I’m pretty new to the paleo lifestyle, but I’m wondering – don’t yellow potatoes fall into the non-paleo category? This recipe looks amaazing, and I’d hate to miss out on it if it turns out it’s not paleo compliant.
Amber Link says
Potatoes are actually Paleo-approved now!
I know I’m a little late to the party, but I LOVE these! I saw a post on your instagram story and came over to find the recipe. I had been eating a gluten-free bread in the morning because I wanted some carbs to have my breakfast fill me up longer, but was never happy eating that every day. I swapped out the bread for one of these tiny bad boys and couldn’t be happier! Much better (and natural) compliment to my bacon, eggs, and greens in the morning. Thank you!
I’m so glad you liked them, Ashley!
Love these! Once you have them you want them with every meal not just breakfast!
Brandi Schilhab says
Sooo yummy and simple!
Oh, these look yummy! Microwave is fine with me in moderation – and who wants to turn the oven on for 45 minutes in San Antonio, right?
Brandi Schilhab says
Right! We hope you love them, Betsy!
Claude Lillie says
Well, I guess I’m the first to respond. |:-) I don’t normally comment on things because I’m such a diverse person, I’d spend another large amount of time if I commented as much as I’d like. So, I spoke with some friends who had invited me to dinner and I didn’t see the text they sent earlier. So I called and said I’d take the things they asked for with me. I love to cook. All kinds of nationalities. If I was going to make some kind of potatoe recipe, it had to be real quick, but also really tasty, as my reputation as a good cook would be on the line (at least to me |:-) They made meat loaf and wanted corn-on-the-cob and potatoes. So I said to myself…search the internet for delicious recipes under 45 minutes and yours came up as one of the initial ones. I read it and said I can actually get this done in the amount of time I had, it seemed. And I did. It was quick and delicious, so very easy to make. I don’t know how you came up with the idea of partial cooking via microwave, smashing them to save time pealing, add the vitamins of the peels, leave them thicker when frying which also made them more substantial and quicker to brown. I am amazed this worked so well with the meat loaf, gravy or not. Thanks so much, Cassy Joy. I’m still amazed I could make something homemade, yet quick.
Claude Lillie says
…no, I wasn’t the first at all. I misread. |:-) And again, thanks.
Melissa Guevara says
So glad that this recipe worked out so well for you, and in a pinch, Claude! Thank you for taking the time to share your experience with us. -Team F&F