Breakfast Potatoes Recipe
Breakfast is often hailed as the most important meal of the day, and breakfast potatoes are a staple that can elevate any morning spread. Their crispy exterior and tender inside make them a fantastic side dish to complement eggs, bacon, or toast. Not only are they delicious, but breakfast potatoes are also incredibly versatile, allowing you to infuse a variety of flavors and ingredients based on your preferences.
Why Make This Recipe
Making breakfast potatoes from scratch allows you to control the quality of the ingredients and customize the flavors to suit your taste. This recipe incorporates aromatic herbs and spices that amplify the natural earthiness of the potatoes. Furthermore, they are quick to prepare and can be made ahead of time, making them a convenient option for busy mornings. With just a few simple steps, you can whip up a batch that will delight your family and guests.
How to Make Breakfast Potatoes
This breakfast potatoes recipe features a blend of herbs and spices that brings out the best in the potatoes.
Ingredients:
- 2 tbsp olive oil
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary (fresh or dried)
- 1 garlic clove (optional)
- Pinch of cayenne pepper
- ¼ tsp smoked paprika
- 2 tbsp butter
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
- 3-4 medium-sized potatoes (Yukon gold or red potatoes are great choices)
Directions:
- Start by peeling and quartering the potatoes. Place the quarters on a microwave-safe plate, covering them with a microwave lid. Microwave on high for 3.5 to 4.5 minutes, until the potatoes are tender but not fully cooked—there should be some resistance when a knife is inserted.
- Allow the potatoes to cool to room temperature. If you’re prepping in advance, feel free to refrigerate them overnight. Before cooking, dice the cooled potatoes into ½-inch pieces.
- In a 12-inch skillet, heat the butter and olive oil over medium-high heat. Add the rosemary, thyme, and smashed garlic clove; let them sizzle for about 30 seconds to release their flavors.
- Remove the herbs and garlic, then add the diced potatoes to the skillet. Season with salt, pepper, cayenne, garlic powder, onion powder, and smoked paprika. Toss everything to coat the potatoes evenly.
- Cook the potatoes for 8-10 minutes, flipping every 2-3 minutes, until they are golden and crispy. Adjust the seasoning to taste and serve hot.
How to Serve Breakfast Potatoes
Breakfast potatoes are incredibly versatile, making them an ideal side dish for any breakfast spread. Serve them alongside scrambled eggs or an omelet, alongside crispy bacon or sausages, or simply on their own with a dollop of hot sauce or ketchup. For a gourmet touch, consider topping them with fresh herbs or diced green onions.
How to Store Breakfast Potatoes
If you have leftovers, simply place the cooled potatoes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, you can either microwave them or toss them back in a skillet to regain their crispy texture. Adding a dash of olive oil during reheating can help restore their flavors.
Tips to Make Breakfast Potatoes
- Cut Uniformly: Try to cut the potatoes into similar-sized pieces for even cooking.
- Experiment with Spices: Feel free to adjust the seasonings, adding your favorite herbs or spices.
- Skillet Choice: A cast-iron skillet can give you an extra crispy finish, but any large skillet will work.
Variation
Transform this breakfast potatoes recipe by incorporating ingredients such as bell peppers, onions, or even cooked bacon bits for added flavor and texture. For a spicy kick, toss in some sliced jalapeños or change the spices to suit regional cuisines, such as cumin for a southwestern twist.
FAQs
Q1: Can I make breakfast potatoes ahead of time?
A1: Yes! You can prepare the potatoes ahead of time by microwaving and dicing them. Store them in the fridge overnight and cook them when you’re ready to serve.
Q2: What type of potatoes is best for this recipe?
A2: Yukon gold and red potatoes work best for this recipe due to their creamy texture and ability to crisp up nicely.
Q3: Can I bake the potatoes instead of frying them?
A3: Absolutely! For a healthier option, toss the diced potatoes with olive oil and seasonings and roast them in the oven at 425°F (220°C) for about 20-25 minutes, stirring halfway through, until golden and crispy.
Breakfast Potatoes
Ingredients
Potato Preparation
- 3-4 medium-sized medium-sized potatoes (Yukon gold or red) Great choices for crispiness
Seasoning and Cooking
- 2 tbsp olive oil
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary (fresh or dried)
- 1 clove garlic (optional) Smashed
- pinch cayenne pepper Adjust to taste
- ¼ tsp smoked paprika
- 2 tbsp butter
- ½ tsp onion powder
- ½ tsp garlic powder
- to taste salt and pepper
Instructions
Preparation
- Start by peeling and quartering the potatoes. Place the quarters on a microwave-safe plate, covering them with a microwave lid. Microwave on high for 3.5 to 4.5 minutes, until the potatoes are tender but not fully cooked—there should be some resistance when a knife is inserted.
- Allow the potatoes to cool to room temperature. If you're prepping in advance, feel free to refrigerate them overnight. Before cooking, dice the cooled potatoes into ½-inch pieces.
Cooking
- In a 12-inch skillet, heat the butter and olive oil over medium-high heat. Add the rosemary, thyme, and smashed garlic clove; let them sizzle for about 30 seconds to release their flavors.
- Remove the herbs and garlic, then add the diced potatoes to the skillet. Season with salt, pepper, cayenne, garlic powder, onion powder, and smoked paprika. Toss everything to coat the potatoes evenly.
- Cook the potatoes for 8-10 minutes, flipping every 2-3 minutes, until they are golden and crispy. Adjust the seasoning to taste and serve hot.
