Best 20 Breakfast Potatoes Recipes

BEST BREAKFAST POTATOES EVER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

BAKED BREAKFAST POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
• Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
• Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 500˚F (260˚C).
• Dice potato, red bell pepper, and onion. Place on a baking sheet.
• Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
• Bake for 30 minutes, stirring every 10-15 minutes.
• Serve with your favorite breakfast sides.
• Enjoy!

HOME FRIED BREAKFAST POTATOES

Steps:

• Wash & cube potatoes into medium size cubes, skin on or off.
• Heat 10" skillet to medium heat, add margarine and olive oil.
• Add potatoes and stir to coat with oil & margarine.
• Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
• Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
• Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.

BREAKFAST FOIL PACKS WITH HASH BROWN POTATOES, SAUSAGE, AND SCALLIONS

Steps:

• Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
• Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
• Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
• Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
• Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
• Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
• Do Ahead
• Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
• Cooks' Note
• Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), top each pack with spinach, crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheddar, if using. Serve immediately.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

CRISPY BITS BREAKFAST POTATOES

Steps:

• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG

Steps:

• Make the chorizo:
• Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
• Make the tacos:
• Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
• Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
• Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient-cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
• While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
• Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
• Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
• Do Ahead
• Chorizo can be made up to 3 days in advance and stored in the refrigerator.

BREAKFAST POTATOES WITH BACON

Steps:

• Place potatoes in a large bowl and season with salt and pepper.
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Remove bacon to a paper-towel lined plate and crumble when cool enough to handle. Reserve all bacon grease in the skillet.
• Place potatoes in the skillet and fry over medium-high heat until crisp and browned on the outside and soft on the inside, 15 to 20 minutes. (Add olive oil if needed and reduce heat if potatoes brown too quickly.) Transfer potatoes to a parchment-paper lined pan to drain off excess fat.
• Sprinkle crumbled bacon and green onions on top of potatoes and serve hot.

VEGAN BREAKFAST QUICHE WITH SIMPLY POTATOES HASH BROWN CRUST

Steps:

• Put oven rack in middle position. Preheat the oven to 375 degrees F.
• Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
• Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
• Saute the onion until translucent and slightly golden.
• Add the garlic and cook until fragrant, about 30 seconds.
• Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
• Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
• Press into pie (hash brown) crust.
• Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
• Bake @ 375 for 45 minutes.

LOADED BREAKFAST POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Combine all ingredients in a 9x9 inch (23x23 cm) square baking dish and mix evenly.
• Bake for 30 minutes, flipping every 10 minutes and serve.
• Enjoy!

FAVORITE LOADED BREAKFAST POTATOES

Steps:

• Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

HERBED COUNTRY BREAKFAST POTATOES

Steps:

• WASH 3-4 medium russet or red potatoes (or PEEL if desired); dice to 3/4-1 inches; SET aside.
• CHOP 1/2 mild medium yellow or red onion; SET aside (also chop about 1/2 cup of tri-color bell peppers into 3/4 inch squares if desired); SET aside.
• REMOVE leaves from 2-3 sprigs fresh rosemary and 2-3 sprigs fresh thyme and roughly chop (about 1 teaspoon of each); SET aside (also finely chop 1/2 teaspoon fresh sage if desired); SET aside.
• TOSS potatoes in a bowl or on a large cutting board with 1/2 teaspoon paprika, 1/8 teaspoon freshly ground black pepper, and 1 pinch ground cumin.
• HEAT 3 tablespoons light olive oil or canola oil in a very large non-stick saute pan over medium-high heat.
• ADD potatoes into skillet and fry, turning occasionally with a spatula until lightly golden; REDUCE heat to medium.
• SPREAD chopped onion over potatoes (and bell peppers if using) and cook, turning as needed until softened.
• SPRINKLE fresh rosemary, thyme and parsley over mixture, and cook, turning as needed until potatoes are golden brown and crisp; REMOVE from heat.
• DRAIN potatoes on paper towels; SPRINKLE with fine sea salt to taste, tossing potatoes to distribute seasoning evenly.
• SERVE potatoes hot with your favorite main dish and condiments; ENJOY!

SHEET PAN BREAKFAST POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut potatoes into 1 1/2-inch wedges. Place in a large bowl with onion and bell pepper. Add olive oil, garlic powder, salt, and pepper; mix well. Place mixture onto the prepared baking sheet.
• Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
• Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

TWICE-BAKED BREAKFAST POTATOES

Steps:

• Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.

AIR FRYER SEASONED BREAKFAST POTATOES

Steps:

• Place cubed potatoes in a bowl, cover with cold water, and let sit 30 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Drain potatoes and pat dry with a paper towel. Add olive oil, salt, onion powder, paprika, and pepper. Stir until evenly combined.
• Place potatoes in the basket of the air fryer and cook for 20 minutes; shaking halfway through cook time.

CHEESY BREAKFAST POTATOES

Steps:

• Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
• Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

BREAKFAST SWEET POTATOES

Steps:

• Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 45-60 minutes., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Top with remaining ingredients.

CHEDDAR AND POTATOES BREAKFAST BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
• In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
• Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

LOADED BREAKFAST POTATOES

Steps:

• Place potatoes in a microwave-safe dish and cover with water. Cover and microwave on high for 4-5 minutes or until tender., Meanwhile, in a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium heat until cheese is melted. Serve with sour cream.

BREAKFAST POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper; toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.
• Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.
• Bake in the preheated oven until potatoes are tender, about 30 minutes.
• While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.
• Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.