When it comes to breakfast recipes, there are a few staples that every rotation needs to have, including easy breakfast potatoes.
Of course, there’s no denying that vegetarian breakfast sandwiches stay stocked in the freezer for quick on-the-go mornings. And that you need a breakfast casserole everyone will love in your repertoire. But there’s nothing quite like being able to whip up crispy yet tender breakfast potatoes for a hearty brunch.
The Key Difference
To make breakfast potatoes that are both crispy on the outside, yet tender and fluffy on the inside, you must first cook the potatoes before crisping them up. I’m not sure about you, but when I’m ready for breakfast, I’m ready and don’t necessarily want to wait around for a pot of water to boil.
This is where this recipe’s difference is: no boiling is required. In my years of making breakfast potatoes, I’ve tried all the ways. And specifically when it came time to write up the recipe for you, I compared side-by-side the boil and no boil methods.
It was confirmed: boiling was the way to go. But I wondered if a simple steam-in-the-microwave method would work, as it does with our sweet potato hash. Spoiler alert: it does.
How to Make Crispy Skillet Breakfast Potatoes
For starters, you’ll love that this recipe uses simple ingredients. Spices that you likely already have in your pantry: onion and garlic powder, cayenne pepper, smoked paprika, dried oregano, salt, and pepper. The main stair, fresh red potatoes, and neutral oil, are all you need.
Prep the Red Potatoes
Look for red potatoes that are firm in texture without any blemishes. It’s important to wash the potatoes well because we are keeping the skin on for nutrients and texture.
Then, dice the potatoes into about 1/2-inch cubes. The smaller they are, the faster they will cook. The cutting method will depend on the size of each potato. For small red potatoes, you likely just need to cut it into quarters, and each quarter into half or thirds to dice.
For larger red potatoes, cut them into planks first. Once the planks are formed, cut them into sticks, and then finish by dicing them into cubes.
Place the diced potatoes in an even layer on a large microwave-safe plate. Microwave them for 2-3 minutes, toss, and cook for an additional 1-2 minutes, tossing them at each additional minute interval.
The potatoes should be soft yet still slightly crunchy. A fork should be able to pierce through them but with some pressure.
Prefer to boil? Bring a large pot of salted water or vegetable stock to a boil and cook the potatoes until fork tender.
Crisp Up in the Skillet
Now that the potatoes are guaranteed to be light and fluffy in the center, it’s time to get their crisp on! Heat the oil in a large skillet; I prefer a cast iron skillet for the best crisp. A stainless steel skillet also works well.
Add the potatoes to the hot oil in an even layer and let them cook undisturbed for about 4-5 minutes until the first side is a beautiful golden brown. Toss and turn to another side, continuing this process until the potatoes are a beautiful golden brown on most sides.
Once they’re mostly cooked through, turn down the heat and add the spices. This happens towards the end of the cooking process because otherwise, the spices tend to burn with the high heat that’s required to make crispy potatoes.
Give them the final few minutes so the spices toast up and coat the potatoes, then it’s time to enjoy! Garnish with fresh chives or parsley for a fresh, flavorful burst.
Breakfast potatoes are just one part of the equation when it comes to breakfast.
There’s the traditional route, serving them with fried eggs, maybe bacon, and a slice of sourdough toast.
If you’re a dipper, garlic aioli is a superb option (and I won’t shun a classic ketchup dipper). Try chipotle sauce for a spicy option, or cilantro lime sauce for a more mild yet Mexican-inspired flavor.
Store leftover potatoes in an airtight container in the fridge for up to 4-5 days. For ease, you can reheat in the microwave, but they will lose their crispiness. To maintain some crisp, reheat in a skillet over medium heat until warmed through. You can also reheat in the air fryer.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Skillet Breakfast Potatoes with Red Potatoes
- 1 pound red potatoes, ¼-½ inch dice
- 4 Tablespoons neutral oil of choice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- 1 teaspoon kosher salt, more to taste
- Freshly ground black pepper, to taste
- Fresh Herbs (chives, rosemary, parsley), optional
- Spread the diced potatoes on a large microwave-safe plate and microwave on high until hot all the way through, slightly soft yet still a little crunchy. Start with 3 minutes, adding 1-2 minutes as needed, and tossing between each minute increment.1 pound red potatoes
- Heat oil in a large skillet over medium-high heat. The oil should coat the bottom of the pan. Once hot, carefully add the softened potatoes in an even layer.4 Tablespoons neutral oil of choice
- Let cook on one side to crisp up, approximately 4-5 minutes; then as they begin to turn golden brown, stir and continue cooking for 6-8 minutes.
- Reduce heat to medium and stir in the seasonings. Continue cooking for 4-5 minutes until potatoes are tender and crisp. Garnish with fresh herbs as desired, and enjoy!½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ⅛ teaspoon smoked paprika, ¼ teaspoon dried oregano, 1 teaspoon kosher salt, Freshly ground black pepper