Crispy Breakfast Potatoes

Potatoes– you say the word and my heart skips a beat. They’re the most versatile ingredient and can be transformed in so many ways. While fries and smashed are at the top of my list, these crispy, seasoned breakfast potatoes may just take the #1 spot.

Eggs and bacon on their own just don’t fill me up, and I would find myself reaching for more not long after I ate. Potatoes add a healthy carb to my morning meal to get me fueled up and ready for the day.

You might ask if you have to boil the potatoes first. My honest answer? No, but boiling the potato first does a few things:
1. does a first pass cook on the potato (that’s how you get the soft inside)
2. salty water seasons the potato throughout
3. roughens up the potatoes to allow more surface area for that spectacular crispy outside

I like to serve these potatoes alongside eggs, or inside a breakfast taco. They make great leftovers, too. Simply drop back into a non-stick skillet and reheat over medium until warmed through and crisp again.

Print Recipe

Breakfast Potatoes

Total Time25 minutes mins

Servings: 5

Ingredients

• 4 c water
• 1 russet potato
• 3 tsp olive oil
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp cracked black pepper

Optional

• Freshly chopped cilantro

Instructions

• Fill a large pot with water and bring to a boil. Once water is at a rolling boil, add in a generous pinch of salt.
• Cut potato into 2 inch cubes and add to boiling water. Cook potato until the pieces can be easily pierced with a fork (about 5 minutes).
• While the potato cooks, mix together paprika, cayenne, garlic powder, oregano, thyme, salt, and pepper in a small bowl and set aside.
• Strain the cooked potatoes and set to the side to cool, until they can be comfortably handled.
• Cut cooked potato pieces into smaller dices, about 1/2 inch cubes and place in a bowl.**
• Drizzle over 1 tsp oil and 2 tsp of seasoning mixture. Carefully stir to cover the potatoes, without breaking them up.
• Heat skillet over medium high heat with remaining oil. Once oil starts to ripple, add in the potatoes in a single layer.
• Cook until crispy, about 4 minutes, then flip to cook the other side.
• Continue cooking and flipping potatoes every few minutes until all sides are crisp.
• Transfer to plate and top with chopped cilantro. Serve alongside eggs, or add to your breakfast taco.

Notes

**I like to cut them smaller after they are cooked, because they’ll fall apart in the water if too small from the start