Breakfast Potatoes

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Breakfast is one of the most important meals of the day. So every part of it should be great. Including the sides!

Potatoes are one of the most beloved vegetables in the world.  So versatile and ideal for dinner, lunch, and of course, breakfast!  Serve with classic dishes such as fluffiest scrambled eggs huevos rancheros, Croque madame, or Italian skillet scramble.  These come together in about 30 minutes and are so simple to prepare!

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How To Make Breakfast Potatoes

These potatoes are one of the easiest side dishes to make.

We find they are best when served fresh out of the oven. After they cool off, they lose their delicious exterior crispiness.

A white serving bowl filled with breakfast potatoes garnished with chopped parsley and with a large spoon stuck in the side.

Choosing the Best Potato

There are many types of potatoes to choose from when cooking.

You really can’t go wrong with what you have on hand. Russet, red, or white all work well. Our favorite, however, is Yukon Gold. The texture and taste make for the perfect breakfast potato.

EXPERT TIP: You want to cut the potatoes into roughly ½-inch cubes. You can do this very quickly with a vegetable chopper. This gadget is not expensive and makes chopping so quick and easy. However, you can certainly slice the potato into ½-inch slices and then cube each slice.

Toss the potatoes in a bowl with 2 tbsp of melted butter, 2 tbsp olive oil, salt, pepper, and the seasoning of your choice. We love chili powder.

A person using a wooden spoon to stir cubed seasoned gold potatoes in a glass bowl.

How To Season

These breakfast potatoes are best in their simplicity.

However, we find the addition of chopped onion adds that classic restaurant-quality taste. The onion cooks into the potatoes and adds a depth of flavor, but is not overly onion tasting at all.

As mentioned, we love the addition of chili powder, but you could also go with smoked paprika, ground cumin, curry powder, or Italian herbs.

EXPERT TIP: You’ll want to bake the potatoes on a baking sheet at 400°F for 20 minutes, stirring halfway through. Then, to crisp them up, we finish them about 6-inches under the broiler for about 6 minutes. We line the baking sheet with a silicone baking liner to can handle the high heat from the broiler. If using parchment paper, skip broiling and just bake for another 10 to 15 minutes.

A rectangle baking pan lined with a silicone mat and topped with seasoned uncooked cubed potatoes.

After baking for 10 minutes, stir the potatoes around and rotate the pan.

Once the potatoes have baked for a total of 20 minutes, pierce one cube with a sharp knife.

If the potato still feels partially uncooked, place them back in the oven for another 10 minutes.

At this point, the potatoes should be almost fully cooked, but not overly browned or crisp on the outside. That’s the job of the broiler!

A rectangle baking sheet filled with baked breakfast potatoes.

When to Serve and How To Store

Well, as you can imagine, these potatoes are really the perfect side dish for your favorite breakfast dishes. But they are so good, we serve them at dinnertime, too.

They are awesome next to a burger, steak, or even grilled fish fillet.

EXPERT TIP: You can prep the potatoes up to 24 hours in advance. Peel them and cut them, and then place them in a container and submerge cover them with water. Be sure to dry them well before proceeding with the recipe. As mentioned, although the potatoes are still very tasty after they have cooled off, they are really best fresh out of the oven. You can reheat them in the oven or on the stove over medium-high heat until crisp and heated through.

A silver serving spoon transferring a helping of breakfast potatoes onto a white plate with an egg, fruit, and sausage patty on it.

We just love serving potatoes at breakfast. Homemade hash browns, of course, are a favorite.

But for a simple dish that just is so delicious, these potatoes are amazing.

Kids and adults will be raving for them and requesting them time and time again. They’re really that good!

A white plate with a pile of breakfast potatoes on it sitting next to a sunny side up egg, fruit, and sausage patty.

Ready to make potatoes for breakfast that will rival your favorite brunch place? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white serving bowl filled with breakfast potatoes garnished with chopped parsley and with a large spoon stuck in the side.

Breakfast Potatoes

Breakfast Potatoes are a mainstay in diners and popular brunch and breakfast restaurants around the world. This recipe is foolproof and produces potatoes that are crispy on the outside and soft on the inside. The chili powder gives the slightest little kick. Smoked paprika is a nice substitute for the chili powder.
5 from 4 votes
Print Pin Rate
Course: Side
Cuisine: American
Keyword: easy breakfast side dish, how to make breakfast potatoes, how to make diner-style potatoes
Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41 minutes
Servings: 4
Calories: 306kcal


  • Vegetable chopper and silicon baking liner (or parchment paper - see NOTES)


  • 2 lbs gold potatoes cut into ½-inch cubes
  • 1 cup onion chopped
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • tsp Kosher salt
  • ½ tsp black pepper
  • 2 tsp chili powder
  • 2 tbsp parsley fresh, chopped


  • Preheat to 400°F.
  • Add all ingredients to a large bowl and mix with a spoon until the potatoes are completely coated.
  • Line baking sheet with silicone baking liner or parchment paper. Transfer the potatoes to the pan and spread out evenly.
  • Bake the potatoes for 10 minutes. Stir them with a large spoon and rotate the pan 180°F. Bake for another 10 minutes and remove from the oven. Pierce a cube with a sharp knife. If there is much resistance, place it back in the oven for another 10 minutes.
  • If using silicone liner, then turn the broiler on HIGH. Broil the potatoes about 6 inches below the heating element for 3 minutes, stir, and broil for another 3 minutes. Keep a close eye on them, they may not need to go the full 6 minutes. If using parchment paper, don't place them under the broiler, just let the potatoes roast for another 15 minutes until crispy and lightly golden all over.


See our video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel
Substitutes for the chili powder:  paprika (smoked or not), cumin, curry powder, Italian herbs. 
We use a silicone baking liner when roasting the potatoes.  However, parchment paper will work just fine, but it may burn under the broiler.  If using parchment paper, skip broiling, and just bake the potatoes for another 10 to 15 minutes, until lightly browned and crisp all over.   
See the blog post for links to the vegetable chopper and silicone baking liner.
These potatoes can be prepped up to 24 hours in advance.  Keep the potatoes in water and then drain and dry completely before proceeding with the recipe. 


Calories: 306kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 905mg | Potassium: 1038mg | Fiber: 6g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    We are snowed in with almost no groceries, so we had ‘breakfast for dinner’: pancakes, bacon, fruit salad and your delicious breakfast potatoes. What a comforting meal on a cold and snowy day. Thanks for the great recipe!

    • Hi Holly! So sorry for the delayed response here! Wow! You guys handled being snowed in like pros! That sounds absolutely delicious! We hope you are surviving the severe weather okay! Thank you so so much for sharing with us and we are thrilled the potatoes turned out great! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Personally, I like pan frying my breakfast potatoes, but I understanding this is a “healthier” version…but anyway – since you’re Texas guys…have you tried adding chopped jalepano??? I’d probably use this as a substitution for the chili powder…including instead a little ground cumin & garlic powder!!!
    BTW…LOVE your recipes and especially the fun videos – keep them coming!!!

    • Hi Penny!! We like to pan-fry our potatoes, too, no doubt! We played around with baking them, and really enjoyed the taste and texture, so we decided to share the recipe. The addition of chopped jalapeno would be PERFECT!! We both love a little heat! And cumin and garlic powder would be great, too. They really are very adaptable to your favorite tastes! And thank you so much for the kind words!! That means the world to us! Don’t worry…lot’s more on the way!!! xoxo

    • Hi Betty! So sorry for the delayed response. We’ve not cooked these in an air-fryer, but they should cook wonderfully. They’ll get nice and crispy, while staying soft on the inside. I would think about 15 to 20 minutes should cook them perfectly! Let us know if you air fry them and how they turn out! Best, Kris & Wesley

  • 5 stars
    These potatoes are perfection. I felt lukewarm about the chili powder addition but I trust you and I knew my husband would like that flavor so I followed the recipe precisely as written. They are absolutely delicious. The broiling step is essential for creating those crispy edges. I wouldn’t change a thing about this recipe. I whisked my eggs for scrambling in the unwashed potato mixing bowl so they picked up a hint of the chili powder/onion flavor and I scrambled them with a some leeks and shallots. It was such a good breakfast and will definitely make another appearance when we have a houseful at Thanksgiving. Thank you for such a great recipe!

    • Theresa!!! You have no idea how happy you have made us! We are THRILLED you and your hubby loved the breakfast potatoes. We played around with different spices, and chili powder was one of the last we tried…because we kinda felt like you did. But…it was so good!! Thank you SO MUCH for letting us know how it turned out for you and for the great review. That means the world to us. And we hope the whole family loves them at Thanksgiving! BTW…your breakfast sounds heavenly!!! xoxo Kris & Wesley

  • 5 stars
    I have made this… what I do is make two poached eggs. Once ready, I create two wells in the potatoes, slip an egg in each well. Serve with salsa over the top, & a side of toast. Almost a huevo ranchero breakfast style!

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