Breakfast Potatoes

Crispy Breakfast Potatoes without peeling a single potato? Yes, please. These golden home fries made with frozen diced hash browns are fast, easy, and perfect for busy mornings.

I love a good breakfast! Whether its pancakes, sausage, bacon, scrambled eggs, waffles, pork roll, or all of the above…sign me up and pass a fork!

Just don’t forget some crispy breakfast potatoes! They’re a staple breakfast item at diners worldwide and always a favorite at the Hangry Dad breakfast table.

Sometimes I get ambitious and dice the potatoes myself, but when the family is hungry and we’re short on time (which is pretty much always) I let a bag of frozen breakfast potatoes do the heavy lifting. I’m always up for a breakfast shortcut because mornings are tough enough. am I right?

They’re easy to make, full of flavor, and great at filling bellies. Plus you can make them in just one pan and keep the dirty dishes to a minimum.

Tips for Making Perfect Breakfast Potatoes

• Start with a hot pan. You want the pan and oil nice and hot to get your breakfast potatoes crispy. If the oil isn’t hot the potatoes will absorb it and end up all mushy.
• Use oil and butter. Oil for crisping, butter for flavor. Life is short, you deserve both.
• Practice crowd control. Use large pan that allows you to spread the potatoes in a single layer or cook them in batches. Overcrowded potatoes won’t get crispy.
• Don’t flip too soon. Let the potatoes cook undisturbed for about five minutes before flipping them so they have time to get golden brown.

Variations

There are so many ways to mix up this recipe and make it your own. Here are a few suggestions:

• Use fresh potatoes. If you have time, go fully homemade by peeling and chopping the potatoes instead of using frozen hash browns. Parboiling them for a few minutes before frying will give you the best results.
• Mix in some crumbled bacon, cubed ham, or chopped breakfast sausage to add some protein.
• Add some heat with a little chili powder or cayenne pepper.
• Veggies! Add some diced red bell peppers, sliced mushrooms, or baby spinach.
• Top with shredded cheddar or Monterey Jack cheese.
• Feeling saucy? Drizzle your breakfast potatoes with garlic aioli, ranch, or siracha.
• Top with a sunny side up or poached egg.

Storing and Reheating

Store leftover breakfast potatoes in an airtight container and they’ll keep in the fridge for three to four days. To reheat them, add them to a skillet with a drizzle of olive oil over a medium heat until warm. You can also reheat them in an air fryer or microwave.

Personally, I like to use leftover breakfast potatoes in my make-ahead breakfast burritos. They’re perfect to keep in the freezer for breakfast emergencies or an on-the-go snack.

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