I feel like everyone needs a good go-to stovetop potato recipe in their back pocket. These Skillet Breakfast Potatoes are cooked perfectly with a buttery, tender inside and crispy golden-brown outside. I literally could not stop eating these while I was recipe testing. They’re just that good! And they’re a lot cheaper than the ones at your favorite breakfast spot. Serve them on the side with some crispy bacon and scrambled eggs, and before you know it, you’ll find yourself waking up early on the weekends just to make these easy breakfast potatoes!
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Potatoes are one of the best budget-friendly ingredients. I could make them for breakfast, lunch, and dinner and never get tired of them. They’re an easy way to fill your plate for pennies, and they’re so versatile that there’s no end to the ways you can cook them. My skillet breakfast potatoes recipe is quick, easy, and tastes just like diner-style home fries—but for just $0.65 a SERVING! They’re a delicious alternative to crispy hash browns and are perfect for a hearty breakfast or brunch.
Ingredients
Here’s what you’ll need to make breakfast potatoes in a skillet:
- Yukon Gold Potatoes: These potatoes are starchy and have a creamy texture when cooked. They also hold their shape well and crisp up nicely in a skillet. Russet potatoes can also be used, but I prefer the taste and texture of Yukon golds.
- Yellow Onion: Adds a delicious savory flavor to the potatoes. You only need half an onion, but make sure to dice it small so it cooks quickly and evenly.
- Olive Oil & Butter: I use both olive oil and butter to pan-fry the potatoes. This creates perfectly crispy skillet breakfast potatoes and adds a rich, buttery flavor!
- Seasoning: Salt and black pepper are a must! But I also add a little garlic powder and onion powder to the skillet. These seasonings are delicious and versatile, meaning you can serve these potatoes with so many different dishes.
Variations to Try
Feel free to customize this recipe and make it your own! Here are some ideas to get you started:
- Add diced bell peppers or jalapeños to the skillet when cooking the onions for additional flavor. I sometimes sprinkle over some sliced green onions or fresh chopped parsley as a garnish, too!
- Add extra spices like Cajun seasoning or smoked paprika (to make smoky breakfast potatoes!)
- Mix in cooked bacon and frozen green beans for a potato and green bean skillet
- Sprinkle some shredded cheddar cheese on top in the last few minutes of cooking
- You can also turn these potatoes into a bowl meal and top them with crumbled breakfast sausage, crispy air fryer bacon, or a fried egg
- Or you could always make some country breakfast bowls or a breakfast burrito with them!
The Secret to the Best Skillet Breakfast Potatoes!
Similar to my ham and potato casserole recipe, par-boiling the potatoes is a key step. After testing a few times, I noticed that if you don’t par-boil the potatoes first, the potatoes and onions get too crispy on the outside before they become tender on the inside. Par-boiling the potatoes softens them just enough; then they continue to cook in the skillet until tender and golden brown. This is the secret to perfectly cooked breakfast skillet potatoes!
Recipe Tips & Suggestions
- Make sure your skillet is big enough to fit all the potatoes! I use a 12-inch cast iron skillet. You want each potato to be touching the bottom so they can get nice and crispy. And don’t worry if you don’t have a cast iron skillet. I like how it retains the heat and gives a nice sear, but any large skillet or frying pan will work.
- Dice your potatoes into small, bite-sized pieces. They should also be evenly sized so they cook at the same rate.
- Be careful not to overboil your potatoes. They only need to par-boil for about 5 minutes to soften them. If they’re overcooked, they’ll become mushy when you cook them in the skillet. I know my potatoes are ready when I can easily pierce them with a fork, but they don’t fall apart.
- I recommend letting the potatoes cook for a few minutes before stirring. Trust me, this helps them develop a nice crispy crust on the bottom! I let them cook undisturbed for about 4-5 minutes.
Storing & Reheating Leftovers
Any leftover breakfast skillet potatoes should be cooled before storing them in an airtight container or zip-top bag. They’ll keep well in the refrigerator for up to 4 days. You could also try freezing them for up to 3 months, but just note the texture will be much softer once thawed in the fridge overnight. Reheat your leftovers in a skillet on the stovetop with a little oil or in the microwave until hot throughout.
Skillet Breakfast Potatoes Recipe
Servings 4 servingsIngredients
- 1 ½ lbs. Yukon gold potatoes ($1.80)
- ½ yellow onion ($0.20)
- 2 Tbsp olive oil, divided ($0.24)
- 1 Tbsp butter ($0.14)
- 1 ½ tsp salt, divided ($0.08)
- ½ tsp freshly cracked black pepper, divided ($0.04)
- ½ tsp garlic powder ($0.05)
- ¼ tsp onion powder ($0.03)
Instructions
- Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
- While the potatoes are boiling, dice the onion and set it aside.
- Now heat 1 Tbsp olive oil and the butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes.
- Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get crispy on that side.
- After 5 minutes gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Give everything another stir and continue to cook for 7-8 more minutes.
- Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.
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Equipment
- 12-inch Cast Iron Skillet
Nutrition
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how to make Skillet Breakfast Potatoes – step by step photos
Wash, peel, and dice 1 ½ lbs. potatoes.
Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes.
Drain the potatoes in a colander. While the potatoes are boiling, dice ½ a yellow onion and set it aside.
Now heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get crispy on that side.
After 5 minutes gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, ½ tsp garlic powder, ¼ tsp onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Give everything another stir and continue to cook for 7-8 more minutes.
Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.
This easy skillet breakfast potatoes recipe is perfect for a weekend breakfast or festive brunch, but don’t limit yourself to just serving it in the morning. These potatoes also make a great side dish for lunch or dinner and are a tasty addition to any potluck or BBQ!
