These Crispy Skillet Breakfast Potatoes are golden brown and made with a simple seasoning mix and perfectly cooked russet potatoes.
We love to serve breakfast potatoes with a few vine-ripened tomatoes or Fluffy Scrambled Eggs, crispy bacon, or sausages. It’s a delicious breakfast or brunch combo!
This breakfast potatoes recipe is awesome because they’re super easy to double and make for a crowd and it’s not hard to multi-task and make Homemade Buttermilk Biscuits and Sausage Gravy or Homemade Classic Pancakes while they’re cooking on the stove.
Skillet Breakfast Potatoes
These skillet breakfast potatoes are made with russet potatoes, which hold their shape well after being steamed and have a beautiful texture after being crisped up in a frying pan.
I use a simple seasoning mix to complement the potatoes and pack in some serious flavor!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make skillet breakfast potatoes. As always, you can find the full list of ingredients located in the printable recipe card below.
- Potatoes – russet or Idaho potatoes work very well
- Butter – salted or unsalted is fine
- Seasoning Salt – really adds a boost to the flavor!
- Garlic Powder
- Paprika – adds color and flavor
- Black Pepper – freshly ground is best
How To Make Breakfast Potatoes
It’s super easy to make this easy potato breakfast side dish! I’ll walk you through the process step by step.
Steam Potatoes
Bring a large pot of water with 2-3 inches of water in it to a boil. Place a steamer basket filled with the quartered potatoes over the top and cover with a lid.
Steam the potatoes for about 6 minutes, or until a fork inserted into the thickest part of the potato goes through with a little resistance.
PRO TIP: Steaming instead of boiling helps the potatoes retain flavor and shape after being cooked instead of turning mushy.
Remove the potatoes from the steamer basket and let cool slightly. Chop the potatoes into bite-sized cubes.
Fry Potatoes
Heat a large (12 inches or larger) cast iron or heavy-bottomed skillet over medium-high heat.
Add the olive oil and butter to the pan. Once melted, add the potatoes in an even layer and season with them with seasoning salt, garlic powder, black pepper, and paprika.
Allow the potatoes to brown and crisp on all sides, tossing them occasionally. until they’re browned and crispy on the outside (about 8 to 10 minutes).
Serve hot and crispy!
Recipe Tips and Substitutions
- You can substitute half of the garlic powder for onion powder if desired.
- Add a sprinkle of dried parsley on top before serving for a pop of color and flavor.
- Add a few crushed red pepper flakes for a spicy kick!
- Make sure the pan is nice and hot before adding the butter, olive oil, and potatoes. This ensures a nice crispy browning.
- Use a pan that is at least 12″ in diameter to allow plenty of space for the potatoes to crisp up.
Make Ahead and Storage
It’s so easy to make breakfast potatoes ahead! You can make them a few days ahead or the night before and reheat with a heated skillet or air fryer until crispy again.
Refrigerate: Once cooked and cooled, transfer to an airtight container and refrigerate for up to 5 days.
To Freeze: Once cooled, transfer to a freezer-safe container and freeze for up to 3 months.
Common Questions
They are thicker than hashbrowns, cut into cubes and seasoned with more than just salt. They aren’t deep-fried, but pan-fried until crispy.
A large cast iron or other heavy-bottomed pans are great for potatoes since the heat distributes more evenly and keeps the potatoes warm even when finished cooking.
These breakfast potatoes once cut into bite-sized pieces take about 8-10 minutes to crisp up in a skillet, after being steamed until soft.
Cooked eggs, sausages, tomatoes, sautéed bell peppers, onions, or mushrooms, the possibilities are endless!
More Delicious Potato Recipes
Potatoes (especially for breakfast) are one of our FAVORITE foods. Here are a few of our favorite ways to enjoy them, I hope you try at least one!
- The Best Cheesy Potato Casserole
- Air Fryer Au Gratin Potatoes
- Perfect Instant Pot Baked Potatoes
- Loaded Baked Potato Soup
This is a lovely little breakfast potato recipe we pull out during the week because it’s so simple! I hope you enjoy it as much as we do.
Crispy Skillet Breakfast Potatoes
Ingredients
- 1 ½ pounds russet potatoes, peeled and quartered (about 4 small potatoes)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 ½ tsp seasoning salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp paprika
Instructions
- Bring a pot filled with 2 to 3 inches of water to a boil, place a steamer basket filled with the quartered potatoes over the top and cover with a lid. Steam the potatoes for about 8 minutes, or until a fork inserted into the thickest part of the potato goes through with a little resistance.
- Remove potatoes from the steamer basket and let cool slightly. Chop the potatoes into bite-size cubes.
- Heat a large (12" or larger) cast iron skillet over medium-high heat and add the olive oil and butter to the pan. Once melted, add the potatoes in an even layer and season them with seasoning salt, garlic powder, black pepper and paprika.
- Allow the potatoes to brown and crisp on all sides, tossing them occasionally, until they're browned and crispy on the outside (about 8 to 10 minutes). Serve hot and crispy.
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