Vegetarian Recipes

Skillet Breakfast Potatoes

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!

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.

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!

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.

Side view of skillet breakfast potatoes in a bowl.

Skillet Breakfast Potatoes Recipe

These Skillet Breakfast Potatoes have a buttery, tender inside and crispy golden brown outside. They’re so good, super easy, and always a favorite!

Course Breakfast

Cuisine American

Total Cost ($2.58 recipe / $0.65 serving)

Prep Time 10

Cook Time 23

Total Time 33

Servings servings

Calories 226kcal

Author Marsha McDougal

Equipment

12-inch Cast Iron Skillet

Ingredients

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.

See how we calculate recipe costs here.

Nutrition

how to make Skillet Breakfast Potatoes – step by step photos

Diced potatoes on a wooden chopping board.

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.

Parboiled diced potatoes adds to a skillet.

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.

Diced onion added to skillet breakfast potatoes in a skillet.

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.

Skillet breakfast potatoes in a skillet.

Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.

Side view close up of skillet breakfast potatoes.

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!

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Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!