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Crispy skillet breakfast potatoes served with eggs for a hearty brunch.

Crispy Skillet Breakfast Potatoes

A quick and easy recipe for crispy breakfast potatoes that are perfect for busy mornings, cooked all in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet or Yukon gold potatoes, diced small Russets get extra crisp; Yukon golds are creamier.
  • 2-3 tablespoons oil (olive oil, avocado oil, or vegetable oil) Adjust based on preference.
  • 1/2 medium onion, diced Optional but adds flavor.
Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt, adjusted to taste Season lightly early on.
Optional Add-ins
  • bell pepper Can add for extra flavor.
  • a pinch of chili flakes For spice.
  • dried parsley Optional garnish.

Method
 

Preparation
  1. Dice the potatoes into small, even cubes, about 1/2 inch.
  2. Microwave the diced potatoes in a covered bowl with a splash of water for 3-4 minutes until slightly tender. Drain well.
Cooking
  1. Heat a large nonstick or cast iron skillet over medium-high heat and add 2 tablespoons of oil.
  2. Add the potatoes in a single layer and let them sit without stirring for 4-5 minutes to form a crust.
  3. Stir or flip the potatoes and cook for an additional 8-12 minutes, stirring every few minutes. Add more oil if they look dry.
  4. For the last 5 minutes, add the diced onion and spices, allowing the onion to soften and turn golden.
  5. Taste the potatoes and adjust salt if necessary. Allow to sit for an additional 1-2 minutes for extra crispiness before serving.

Notes

Cook in batches if the skillet is small. Leftover boiled potatoes can be used for quicker preparation. Store leftovers in an airtight container for up to 4 days, reheating in a skillet or air fryer for crispiness.