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Skillet Breakfast Potatoes

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. 

Crispy breakfast potatoes in a skillet.
5 from 9 votes

Best Skillet Breakfast Potatoes

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4 servings
Yield: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
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
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22 comments on “Skillet Breakfast Potatoes”

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

  2. 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 :)

  3. 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.

    • 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.

  4. I just LOVE potatoes! Thank you for a new idea how to prepare them.

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

  6. 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!

  7. These are wonderful – a great addition to any breakfast! They are so delicious.

  8. 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!

  9. These potatoes look so tasty! Seems a nice idea for breakfast, together with some omelete :-)

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

  11. Best way to begin the day! These breakfast potatoes look so yummy!