Breakfast potatoes are the perfect base for a hearty breakfast bowl – hit your protein goals and enjoy potatoes that are crispy, golden brown, and delicious!
Anytime I come up with a kitchen hack that will revolutionize your life (like Sheet Pan Pancakes or Cooking Bacon in the Oven or Freezing Pizza Dough), I’m happy to share.
My oven-roasted breakfast potatoes recipe is one of those. Have you ever made fried potatoes before? They’re SO good, but they can take quite a long time…especially if you’re making a lot of potatoes, and it’s really easy to end up with potatoes that are burnt outside and not cooked all the way in the middle. No thank you!
Instead of pulling out all of your skillets and babysitting breakfast, learn how to cook potatoes for breakfast with a whole lot less work!
What is the easiest way to make crispy breakfast potatoes?
Making oven roasted hash browns means you get the crispy outside and tender middle of fried potatoes without the work of standing over the stove.
CRISPY BREAKFAST POTATOES RECIPE
These crispy breakfast potatoes are also great because they’re:
- Frugal. Potatoes are among the most affordable vegetables.
- Easy. Baked hash browns are super easy to make.
- Versatile. Mix up the spices for different flavor profiles.
- Delicious! Of course, we want breakfast to taste good.
- Easy to batch cook. Utilize a Crumbs rule of thumb and double, triple, or quadruple your batch (read more about how to save time and money with batch cooking here).
- Hands-off. Except for a bit of prep work and tossing them halfway through, this meal is nearly all hands-off.
EASY BREAKFAST POTATOES INGREDIENTS
- Potatoes. Any medium or large potatoes will work for this breakfast potatoes recipe. I use russet potatoes – they brown and crisp up perfectly and have an excellent texture. Red potatoes or Yukon Gold potatoes will also work. Use whichever potatoes you have on hand or what’s on sale.
- Vegetables. Onion and bell pepper (any color). I usually use green peppers because they’re normally the cheapest, but orange, yellow, or red bell pepper would all taste great! If you don’t feel like onions, try shallots or whole garlic cloves. Utilize seasonal produce to keep your costs even lower on this frugal dish!
- Olive Oil. Fat to help get that crispy, delicious outside on the breakfast potatoes. Melted coconut oil or leftover bacon grease works too.
- Seasonings. I keep it simple with sea salt, freshly ground black pepper, and garlic powder. If you’d like to add other seasonings for more variation, feel free! Onion powder, smoked paprika, fresh herbs like rosemary or thyme, and red pepper flakes come to mind! Or try leveling up on flavor by adding this savory and versatile 9 Spice Mix.
HOW TO COOK BREAKFAST POTATOES
Step 1. Preheat the oven to 400F and line a rimmed baking sheet (this cookie sheet is my favorite) with parchment paper.
Step 2. Dice the potatoes so that they’re all about ½″ cubes. Peeling them first is up to you. Spread them evenly in an even layer on parchment paper. Drizzle with 1 Tablespoon of olive oil. You can also toss the potatoes and olive oil in a large bowl before pouring them onto the parchment paper.
Step 3. Roast the potatoes in the oven for 30 minutes, tossing them after 15 minutes.
Step 4. Meanwhile, dice the onion and peppers to the same size as the potatoes.
Step 5. When the 30-minute timer goes off, toss the onions and peppers with the potatoes. Drizzle the remaining olive oil over the vegetables. Season them liberally with salt and pepper and roast them with the potatoes for another 20 minutes.
Step 6. The potatoes are done when they are mostly golden brown in color and fork tender on the inside.
Storage: Store any leftovers in an airtight container in the fridge for up to a week. Reheat in a skillet or air fryer to keep that crispy texture.
TIPS FOR RECIPE OF HASH BROWN POTATOES
LINE YOUR BAKING SHEET WITH PARCHMENT PAPER.
- Parchment paper isn’t cheap, and that’s why I normally only use it for baking cookies at Christmas time (for some reason, Healthier Sugar Cookies and Healthier Candy Cane Cookies just come out better on parchment paper).
- However, I made this recipe of hash brown potatoes on my very-well-used baking sheet, and some of the potatoes stuck, leaving their golden crunchy goodness behind when I served breakfast.
- Using parchment paper means your potatoes won’t stick a bit. If you feel bad for using the paper only once, consider making two batches back-to-back instead of multiple batches at the same time. It means longer in the kitchen, though, so pick and choose your battles.
Psst! Parchment paper is the cheapest after the holidays. Make sure you pick up a few rolls when it’s the best price!
MAKE AS MANY BATCHES AS YOUR OVEN HAS ROOM FOR.
A single batch of this breakfast potatoes recipe will feed 2-4 people, depending on how hearty their appetites are. You can easily double, triple, or quadruple this recipe as desired using the same potato-onion-pepper ratio.
The number of baking sheets that can fit in your oven is really the deciding factor here. My oven can fit four, so when I make these breakfast potatoes, I make a quadruple batch, plus an extra potato or two, if I have room.
Making recipes with LOLs (LOTS OF LEFTOVERS) is a key kitchen hack in my 30 Minute Dinners plans that will save TONS of time in the kitchen, so I always recommend batch cooking to my Crumbs readers! This ensures plenty of potatoes left over for breakfast later in the week, and better yet, more TIME!
REHEAT YOUR BAKED HASH BROWNS IN A SKILLET.
Now that you’ve made multiple batches, you’re probably wondering how to cook breakfast potatoes so they stay perfectly crispy. I have good news and bad news.
The bad news is that It’s impossible to keep those crispy breakfast potatoes crispy after they’ve been in the fridge for a day or two, but…
The good news is that you can re-crisp them up by adding coconut oil to your cast iron skillet and reheating them on medium-low for a few minutes.
This is the perfect time to “beef up” the potatoes by adding sliced mushrooms, cherry tomato halves, fresh garlic, and even shredded cheese for a hearty breakfast bowl, with or without the Best Scrambled Eggs!
Side note: If you’ve never fully embraced cast iron cooking, it’s probably because your cast iron skillet isn’t properly seasoned (and I don’t mean salt and pepper). Follow my simple tutorial for seasoning cast iron here.
SERVE WITH RECIPE OF POTATOES FOR BREAKFAST
When I make this recipe of potatoes for breakfast, I almost always serve it with eggs.
Or try breakfast potatoes with one of these other yummy breakfast foods:
MACRO-FRIENDLY BREAKFAST WITH POTATOES
In this recipe, you’ll find mostly carbohydrates from the potatoes and fat from the olive oil.
So how do you make a breakfast with potatoes that fits with your nutrition goals?
Pair the breakfast potatoes with protein!
Breakfast potatoes + bacon (or sausage or ham) + eggs = a breakfast skillet that’s tasty and protein-packed. Boost the protein even more by making these Cottage Cheese Eggs, which include egg whites and cottage cheese for extra protein without extra fat.
Looking for more ways to increase your protein? Try one of my favorite high-protein recipes – I always have these on my meal plan and keep them stocked in my fridge. This way, I always have a protein-focused meal to put on my plate! Grab High Protein Recipes on Repeat here.
BREAK POTATOES FAQS
What is traditionally the main ingredient in hash browns?
Potatoes are traditionally the main ingredient in hash browns. They are usually either shredded (like these Air Fryer Hash Browns) or diced (like this breakfast potatoes recipe).
How to cook breakfast potatoes that are crispy?
This recipe is the perfect way to make golden brown, crispy baked hash browns from scratch! It’s simple, easy, and delicious! The more brown your breakfast potatoes are, the crispier they will be. Keep an eye on them to prevent burning in the last few minutes!
Should you boil potatoes before frying them or roasting them?
Boiling isn’t necessary for this breakfast potatoes recipe. Simply dice the potatoes and coat them in olive oil, and you’re ready to bake them.
How long are cooked breakfast potatoes good for?
Store cooked breakfast potatoes for several days in the refrigerator. Reheat them in a cast iron skillet with a bit of coconut oil to help re-crisp them, and add any toppings you like!
MORE YUMMY POTATO RECIPES
High Protein Recipes on Repeat
Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!
Oven Roasted Hash Browns
Breakfast potatoes are the perfect base for a hearty breakfast bowl – hit your protein goals and enjoy potatoes that are crispy, golden brown, and delicious!
Ingredients
- 2 large potatoes (I used russet) (738g)
- 1 onion (160g)
- 1 bell pepper any color (150g)
- 2 Tbsp olive oil divided (28g)
- salt
- pepper
- garlic powder (optional)
Instructions
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Preheat the oven to 400F and line a baking sheet with parchment paper.
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Dice potatoes so that they’re all about ½” in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.
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Roast in the oven for 30 minutes, turning half way through.
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Meanwhile, dice onion and pepper to the same size as the potatoes.
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When the timer goes off, toss the onions and pepper with the potatoes. Drizzle the remaining 1 Tbsp olive oil over the vegetables. Season liberally with salt and pepper and roast for another 20 minutes.
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Potatoes are done when they are mostly golden brown in color.
Notes
- I made 2 potatoes for my husband when he’s on the Whole30. If you’re making this for the ordinary eater, this will serve 2-3 people.
- You can easily double, triple, or quadruple this recipe as desired using the same potato-onion-pepper ratio.
- Leftovers reheat well in a cast iron skillet.
- Be sure to serve this breakfast potatoes recipe with plenty of protein to hit your protein goals!
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 52gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 17mgPotassium: 1209mgFiber: 5gSugar: 6gVitamin A: 1569IUVitamin C: 82mgCalcium: 48mgIron: 2mg
