Skillet Breakfast Potatoes


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Breakfast potatoes are just like your classic diner-style home fries that are warm and crispy with perfectly browned edges. With a few simple seasonings and spices, these tasty potatoes will be a welcome addition to your breakfast spread.

Breakfast potatoes in a skillet on a table.

Nothing is more satisfying than digging into a pile of breakfast potatoes alongside some fried eggs, bacon, and sauteed greens. But you better dig in fast because these breakfast potatoes disappear fast! 

Perfectly seasoned with dried herbs and spices, these breakfast potatoes are easy to make with a few simple tricks, such as parboiling the potatoes for that buttery soft inside, and frying in a skillet for that addictively crispy outside. Oh yes, these are a winner for sure.

Breakfast Potato Ingredients

Gotta love simple ingredients that transform into amazing flavor. Here’s what you’ll need:

  • Potatoes: Pick up some good Yukon Golds for the best texture. You can peel them for a fancier presentation, or use them unpeeled for a more rustic look.
  • Onions: Sauteed onions add earthy, yet subtly sweet flavor and that classic texture.
  • Dried spices: Garlic powder, paprika, salt and pepper are a must!
  • Fresh herbs: I love to add chopped parsley with the potatoes just before serving.

Ingredients for breakfast potatoes on a table.

Should You Boil Potatoes Before Frying?

When I set out to make this recipe, I started by dicing the potatoes and tossing them into a hot skillet with oil and spices. However, it didn’t give me the creamy inside and crunchy outside.

So I tried parboiling the potatoes first, then searing them in the hot skillet. Low and behold, this helped create the contrasting texture I was looking for – soft on the inside, crispy on the outside.

In other words, yes, you should boil your potatoes before frying.

Slicing and parboiling the potatoes.

Diced potatoes in a skillet with onion and spices.

How To Make Breakfast Skillet Potatoes

To start prepping, peel and dice the potatoes into 1/2 inch chunks. Then follow along below.

  1. Boil the potatoes. Add the potatoes into a pot of cold water, cover, and bring it to a boil for about 5 minutes. 
  2. Cook the potatoes. Heat the oil in your cast iron and and spread the potatoes out into a flat layer. But cook them undisturbed for about 5 minutes to get that golden brown skin.
  3. Add the seasoning. Slowly saute the potatoes with the onion, garlic, garlic powder, and paprika for about 5-10 minutes. 
  4. Serve. Remove the pan from the heat, season with salt and pepper, and garnish with chopped parsley. 

A skillet with breakfast potatoes and a spatula.

Ways To Eat These Crispy Breakfast Potatoes

Whether it’s breakfast, lunch or dinner, there’s a multitude of ways to serve these potatoes. 

  • Create a classic American breakfast plate with a side of fried or scrambled eggs and baked bacon.
  • Serve them alongside my healthy egg muffins to amp up the previous option.
  • Toss them into a breakfast hash with sautéed kale, spinach, and fried eggs on top.

A plate of fried eggs, avocado slices, and breakfast potatoes.

Storing and Reheating Leftovers

Like most crispy potatoes, these are best eaten immediately. But If you do have leftovers, here’s how to store them.

  • To Store: Place cooled potatoes in an airtight container and store for up to 2 days in the fridge. 
  • To Reheat: Reheat in the microwave until hot. Or for a more crisp texture, cook them in a skillet on medium heat with a tablespoon of oil until warmed through.

More Easy Potato Recipes

Just like sweet potatoes, regular brown or white spuds are just as versatile and easy to transform into simple and delicious recipes. 

Want more breakfast recipes? Check out these 40+ easy healthy breakfast ideas!

Crispy breakfast potatoes in a skillet.

Best Skillet Breakfast Potatoes

4.98 from 46 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings
Author: Lisa Bryan


These easy breakfast potatoes are reminiscent of your classic diner-style home fries that are warm and crispy with perfectly browned edges. A perfect way to complete your breakfast spread!


  • 1 1/2 pounds Yukon gold potatoes
  • 3 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • fresh herbs (optional)


  • Peel and dice the potatoes into a 1/2" dice.
    Potatoes being peeled and diced on a wood board.
  • Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
  • Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.
    Diced potatoes in a skillet.
  • Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.
    Diced potatoes, onions, and seasonings in a skillet for breakfast potatoes.
  • Remove the potatoes from the heat. Season with salt and pepper, garnish with chopped parsley, and serve.

Lisa's Tips

  • To Store: Place cooled potatoes in an airtight container and store for up to 2 days in the fridge. 
  • To Reheat: Reheat in the microwave until hot. Or for a more crisp texture, cook them in a skillet on medium heat with a tablespoon or two of oil until warmed through.
  • Use a large skillet in order to get your potatoes into a single flat layer in the pan. I love this Staub 12" cast iron skillet



Calories: 231kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 736mg | Fiber: 4g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 35mg | Calcium: 24mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: Breakfast Potatoes, Breakfast Potatoes Recipe, Easy Breakfast Potatoes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Delicious! These were perfect. I added some seasoning salt and salsa. Best potatoes ever! Absolutely will be making again. Thank you!5 stars

  2. Made this for the first time this this past weekend. My husband loved it so much, now I’m being asked to make more daily lol5 stars

  3. These were so good! I don’t have a cast iron skillet, so they didn’t get as brown and crispy as yours, but no one cared. We had them for Christmas morning brunch, and my children each wanted to take the leftovers home. I might try putting them in the air fryer to crisp them up next time or invest in a cast iron skillet. :) Thanks for the tip of parboiling them first!!5 stars

  4. Good home fries, but your recommended choice for the frying pan is crazy!! $190.00 is waaaay too much for cooking 75 cents worth of potatoes. My $25 one works just fine.
    But your recipe is excellent!!!!5 stars

  5. Thank you thank you thank you! I love this recipe as does my family. Was always intimidated to make potatoes but not anymore5 stars

  6. I regularly yearn for breakfast potatoes, and for the longest time, that meant going out!? Once the need crystalized in my mind, I had to be able to do it at home. I’ve been bashing google for recipes, and I keep finding your site. I used your guidance to make my first ever “Home Fry Heaven” topped with cheddar, pico de gallo, and two poached eggs. I have some perfecting to do, but it was super delicious, so many thanks!

    One important comment/critique: I watched your video, and I thought it was very clever that you used your microwave as a timer. So I did that too, it worked, but with nothing in the oven it seemed to overheat. I thought it it was dead, but it came back to life like 5 minutes later, thank goodness.

    It was only one time, but perhaps if using a microwave for a timer, one might need a “load” like a bowl of water. My stove has a timer function, so I will use that, even if slightly less convenient than the microwave.

    In all things recipe and walkthrough, 11 out of 10, thank you!5 stars

    1. You must ALWAYS have a cup/bowl of water (I use a handled cup for ease of removal) in the microwave if you are running it with no food. Do not EVER run it empty, or yes, as you found, you might end up with trouble. ONLY the “timer” function can be used for that, and/or depending on your phone, you can verbally set a timer that way as well. Now, off to make potatoes! :)5 stars

  7. I had no expectations when I made this dish this morning. I just simply wanted home fries, so I googled it and your recipe came up.

    Then I took the first bite. I was in shock how good it tasted, using a few simple ingredients. This will be my go to home fries recipe. I added half a bell pepper at the same time as the onion during the cooking process. Delicious! Yum!

    Can’t wait to try more of your recipes!5 stars

  8. I have always loved potatoes in many different ways. Your recipe is simple & great. I can feel the wonderful aroma. I love to have it as it is or between two slices of brown bread.5 stars

      1. Hi Lisa,
           I’ve been following you for some time now and your hard boiled egg recipe is right on and they come out perfect every time! I’ve tried these potatoes before but I think I over boiled them and didn’t come out quite right. They were delicious regardless. But I know what I did wrong so it’s an easy fix. We make a Christmas Brunch and I plan on putting these gorgeous breakfast potatoes on the menu! I know my family will love them! Thank you for all your recipes and inspiration!5 stars

      2. Can’t wait for the whole family to enjoy these breakfast potatoes Christmas morning Manny!

  9. I made these for the first time yesterday and I followed the recipe perfectly.. the only problem I had was I believe 5 minutes was too long to cook my potatoes, and that’s my fault I believe for cutting the potato cubes too small.. I did what I could to go ahead and continue with the recipe anyway and I gotta say, this recipe was delicious! The flavor was exactly what I was looking for! I will be making them again today and I will do my best to make it right this time! I highly recommend this recipe! Absolutely delicious! 5 stars

  10. So I’m writing a novel and I had no idea how to write about a particular dish being cooked, and your description of this recipe is just so good that I couldn’t help but include it in that scene. I hope you don’t mind… also, I tried making it later and I must say, it was my first time cooking something and I didn’t burn the kitchen down… in fact, everyone says I did an excellent job, all thanks to you!!!5 stars

  11. Thanks a lot, I have been looking for another meal idea for a while, and this was the perfect one! can’t wait to try it :)5 stars

  12. Just curious – Since you’re cooking for one (as am I) and this recipe makes 4 servings that can be stored in the frig for up to 2 days, does that mean you eat them twice a day for 2 days?

    1. This recipe definitely makes a bit more than I would normally eat for myself. So if you don’t want too much leftover, you can halve the recipe.

  13. Didn’t peel the potatoes as I used baby ones, used spiced salt and ground garlic and smoked paprika, otherwise followed instructions to the letter. Delish! Thanks for sharing the recipe.5 stars

    1. If the potatoes were more squishy than crispy, does that mean I boiled them too long? They still have a solid texture just a bit squishy for my taste.

      Do I boil 5 minutes from when it starts to boil or 5 minutes from when I place them in water and on the stove?

      1. I would say the potatoes need to be well drained after boiling and perhaps cooled a bit to remove moisture. Be sure skillet is very hot to get your sear and just follow the recipe. So tasty. Thank you for posting.5 stars

  14. PERFECT,    thank you I diced and parboiled the night before, used my cast iron, first time my home fries came out just right.5 stars

  15. Made these for breakfast today and they were great. I had veggies that I needed to use up so I added mushrooms, green peppers, and zucchini to the recipe in addition to the onion. Came out great and tasted delicious. 5 stars

  16. Very easy recipe that follow. This is the best one of the several recipes I’ve used. Thanks 5 stars

  17. I have attempted to make breakfast potatoes before, but they never turned out quite right. These turned out fantastic! Boiling them first really helps and the paprika was a nice touch. I added bell peppers to mine and they were wonderful. Thank you for the great recipe and I also really love your Carne Asada recipe. 5 stars

  18. These were amazing!! So glad I found this recipe! I had no idea I needed to boil them first. We made breakfast for dinner tonight! Everyone loved them. My daughter said they were better than the ones from her favorite breakfast restaurant! 5 stars

    1. Wonderful! I’m so happy the entire family loved them! Boiling the potatoes does make a world of difference, to ensure they’re buttery soft on the inside, yet crispy on the outside. Enjoy your breakfast for dinner!

  19. These came out absolutely perfect, then I cooked them into a classic French omelet with chives, bacon and eggs. Thanks for sharing!5 stars

      1. Yes, you can use a nonstick skillet if you’d like. It just might not have that charred skillet texture.

  20. Delicious easy recipe :) I have added mushrooms too. I like the idea of adding paprika, it adds color to the dish. Thank you, I appreciate your work and your website :)5 stars

  21. Great breakfast meal. This dish is my favorite breakfast. I followed your recipe, it’s so easy to do. I want to double this recipe, does it work? Do you have any advice for me? thanks you so much. Amazing.5 stars

    1. Hi Dustin – I’m glad you loved the recipe! Yes, you can double the recipe, but I’d also recommend using a larger pan as it’s best to keep the potato in a single flat layer to crisp up.

  22. Just made this for hubby and myself! It was absolutely delicious! This recipe will definitely be a staple for weekend breakfasts and brunches❤️5 stars

  23. Hi! I am from México, and I really appreciate the way you speak and write, to me the difference your channel make is that you know how to communicate very well. Thankyou for so good and yet simple recipes, to me that is being smart also. Congratulations!

      1. Hi Camille – are you referring to Russet potatoes? Or white new potatoes? Either works, it’s just that some potatoes are more starchy than others and don’t hold their shape as well.

  24. I made your recipe for Breakfast potatoes and loved them! Very flavorful with just the right texture! I will be making these again this weekend they were so good!

    Have a great weekend!5 stars

  25. Yummy! We love potatoes here at the house! This is definitely going to be a big hit! I can’t wait to make this!5 stars