I think everyone needs a good stovetop potato recipe in their back pocket. These skillet breakfast potatoes are buttery, tender on the inside and golden-brown on the outside, cooked to perfection. I literally couldn't stop eating this while I was recipe testing. They are just that good! And that a a lot Cheaper than your favorite breakfast spot. Serve them with some crispy bacon and scrambled eggs on the side and before you know it, you'll be waking up early on the weekend to make these easy breakfast potatoes!
This post contains some affiliate links, which means we offer you a small commission on the items you purchase at no extra charge.
Potatoes are one best budget-friendly material. I could make them breakfast, lunch and dinner and they would never get bored. Pennies are an easy way to fill your plate, and they're so versatile that there's no end to the ways you can cook them. My Skillet Breakfast Potatoes recipe is quick, easy, and tastes like diner-style home fries—but for only $0.65 a serving! They are a delicious option Crispy Hash Browns And are perfect for a hearty breakfast or brunch.
Here's what you'll need to make Breakfast Potatoes in a Pan:
- Yukon Gold Potatoes: These potatoes are starchy and creamy when cooked. They also hold their shape well and crisp up nicely in the pan. Russet potatoes can also be used, but I prefer the flavor and texture of Yukon Golds.
- Yellow Onion: Adds a delicious savory flavor to the potatoes. You only need half an onion, but chop it small so it cooks quickly and evenly.
- Olive Oil and Butter: I use both olive oil and butter to fry the potatoes. It makes perfectly crispy skillet breakfast potatoes and adds a rich, buttery flavor!
- Seasoning: Salt and pepper is a must! But I also add some garlic powder and onion powder to the pan. These spices are delicious and versatile, which means you can serve these potatoes with a variety of dishes.
Variations to try
Feel free to customize this recipe and make it your own! Here are some ideas to get you started:
- Add chopped bell peppers or jalapeños to the pan while cooking the onions for extra flavor. I sometimes sprinkle green onions or fresh chopped parsley as a garnish!
- Additional spices such as Cajun seasoning or smoked paprika (to make Smoky Breakfast Potatoes!)
- Mix cooked bacon and frozen green beans Potato and Green Bean Casserole
- Sprinkle some shredded cheddar cheese on top during the last few minutes of cooking
- You can also turn these potatoes into a one-bowl meal and top them with crumbled breakfast sausage. Crispy Air Fryer Baconor a Fried egg
- Or you can always make some up Country breakfast bowls or a Breakfast burrito With them!
same as me Ham and Potato Casserole RecipeParboiling the potatoes is an important step. After testing it a few times I noticed that if you don't boil the potatoes first, the potatoes and onions get very crunchy on the outside before they get tender on the inside. Par-boiling potatoes makes them soft enough; Then continue to cook in the pan until they are tender and golden brown. This is the secret to perfectly cooked breakfast skillet potatoes!
Recipe tips and suggestions
- Make sure your pan is big enough to fit all the potatoes! I use a 12-inch cast iron skillet. You want to touch the bottom of each potato to get them nice and crispy. And don't worry if you haven't cast iron The skillet I like how it retains heat and gives a nice sear, but any large skillet or frying pan will work.
- Cut your potatoes into small, bite-sized pieces. They should be the same size so that they cook at the same rate.
- Be careful not to overcook the potatoes. They only need to be boiled for 5 minutes to soften them. If they are overcooked, they will be soft when you cook them in the pan. I know my potatoes are ready when I can easily pierce them with a fork, but they don't fall apart.
- I recommend letting the potatoes cook for a few minutes before stirring. Trust me, this helps them develop a nice crispy crust on the bottom! I let them cook undisturbed for 4-5 minutes.
Store leftovers and reheat
Any leftover breakfast potatoes should be cooled before storing in an airtight container or zip-top bag. They will keep well in the refrigerator for up to 4 days. You can also try freezing them for up to 3 months, but just remember the texture will be very soft once thawed in the fridge overnight. Reheat your leftovers in a pan on the stovetop with a little oil or in the microwave until hot.
Skillet Breakfast Potatoes Recipe
These skillet breakfast potatoes are buttery, tender on the inside and crispy golden brown on the outside. They are so good, so easy and always a favorite!
Prevent your screen from going dark
- 1 ½ lbs Yukon Gold Potatoes ($1.80)
- ½ Yellow onion ($0.20)
- 2 tbsp Olive oil, divided ($0.24)
- 1 tbsp butter ($0.14)
- 1 ½ teaspoon Salt, divided ($0.08)
- ½ teaspoon Freshly cracked black pepper, divided ($0.04)
- ½ teaspoon Garlic powder ($0.05)
- ¼ teaspoon Onion powder ($0.03)
-
Wash, peel and chop the potatoes. Add the potatoes to a large bowl. Cover with water and add 1 tsp salt. Cover the pot and keep the water boiling on high heat. Once boiling, reduce heat to medium-high and let potatoes simmer for 5 minutes. Drain the potatoes in a colander.
-
While the potatoes are boiling, mince the onion and set aside.
-
Now heat 1 tsp olive oil and butter in a large pan over medium heat. Once the pan is hot, add the drained potatoes in an even layer. Sprinkle potatoes with ¼ teaspoon salt and ¼ teaspoon black pepper.
-
Cook the potatoes on one side without stirring for 4-5 minutes. This is very important so that the potatoes can get crispy on that side.
-
After 5 minutes, gently stir the potatoes, add the remaining 1 tsp olive oil, then add the chopped onion, garlic powder, onion powder and remaining ¼ tsp salt and ¼ tsp black pepper. Stir everything again and cook for another 7-8 minutes.
-
Remove potatoes from heat and garnish with chopped parsley or green onion (optional). Serve hot.
Let's see how Calculate the cost of the recipe here.
Serving: 1servingCalories: 226kcalCarbohydrates: 32gProtein: 4gFat: 10gSodium: 906mgFiber: 4g
Read our full Nutrition disclaimer here.
How to Make Skillet Breakfast Potatoes – Step by Step Photos
Wash, peel and dice 1 ½ lbs. Potatoes
Add the potatoes to a large bowl. Cover with water and add 1 tsp salt. Cover the pot and keep the water boiling on high heat. Once boiling, reduce heat to medium-high and let potatoes simmer for 5 minutes.
Drain the potatoes in a colander. While the potatoes are boiling, finely chop half the yellow onion and set aside.
Now heat 1 tsp olive oil and 1 tsp butter in a large pan over medium heat. Once the pan is hot, add the drained potatoes in an even layer. Sprinkle potatoes with ¼ teaspoon salt and ¼ teaspoon black pepper. Let the potatoes cook in the pan without stirring for 4-5 minutes on one side. This is very important so that the potatoes can get crispy on that side.
After 5 minutes, gently stir the potatoes, add the remaining 1 tbsp olive oil, then add the chopped onion, ½ tsp garlic powder, ¼ tsp onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Stir everything again and cook for another 7-8 minutes.
Remove potatoes from heat and garnish with chopped parsley or green onion (optional). Serve hot.
This easy skillet breakfast potato recipe is perfect for a weekend breakfast or a festive brunch, but don't limit yourself to just serving it in the morning. These potatoes also make a great side dish for lunch or dinner and are a tasty addition to any potluck or BBQ!