I make these Easy Breakfast Potatoes at least once a week. Little cubes of potato roasted in a hot skillet with butter and oil become lightly crisp on the outside and pillowy inside — a simple side that elevates scrambled eggs, sandwiches, and busy morning plates without fuss. If you want more quick weeknight side ideas to pair with this, check out 24 simple dinner ideas for inspiration.

Why you’ll love this dish

These potatoes are fast, forgiving, and crowd-pleasing. They require just a handful of pantry staples and a single skillet, but deliver great texture: a lightly crisp exterior and a tender interior. Perfect for lazy weekend brunches, batch-cooking for busy mornings, or as a budget-friendly side for family dinners.

“Made these on a hectic Sunday and everyone cleaned their plates — crispy, buttery, and so easy. A new go-to for weekend breakfasts.”

Reasons to try it include quick prep, cheap ingredients, and kid-approved taste. It’s also easy to scale up for a crowd and to customize by swapping spices or adding veggies.

Step-by-step overview

This recipe is straightforward: cut potatoes into 1/2″ cubes, heat a skillet until hot, melt butter with oil, toss the potatoes in the fat and seasonings, steam briefly covered, then finish uncovered to crisp and brown. Finish with fresh parsley. Total hands-on time is minimal and there’s no oven required.

What you’ll need

• 4 potatoes, cut into 1/2″ cubes (Yukon Gold or red potatoes work best; russets give a fluffier interior)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp butter (unsalted or salted — adjust the added salt if using salted butter)
• 1 tbsp oil (neutral oil with a high smoke point like canola or vegetable; olive oil works but may brown faster)
• 1 tbsp chopped parsley (fresh preferred; use 1/2 tsp dried if needed)

Notes: You can peel potatoes or leave the skins on for texture and nutrition. For extra crisp, use slightly smaller cubes (3/8″) or parboil briefly (see tips).

Step-by-step instructions

1. Cut the potatoes into uniform 1/2″ cubes so they cook evenly. Rinse and pat dry to remove excess starch.
2. Heat a large skillet over medium-high heat until hot but not smoking.
3. Add 1 tbsp butter and 1 tbsp oil to the skillet. Swirl to combine and melt the butter.
4. Add the potatoes to the hot skillet in a single layer if possible. Toss to coat every cube in the butter-oil mixture.
5. Sprinkle the potatoes with salt, black pepper, garlic powder, and onion powder. Stir briefly to distribute seasonings.
6. Cover the skillet and let the potatoes steam for 3–4 minutes. This softens the insides without over-browning.
7. Remove the lid. Continue cooking uncovered, stirring every couple of minutes and turning the potatoes so all sides get a light crisp. This should take about 6–10 minutes more depending on pan size and heat.
8. When they’re tender inside and lightly golden on the outside, remove from heat. Sprinkle with chopped parsley and serve immediately.

Serving suggestions

Serve these breakfast potatoes alongside scrambled or fried eggs, a stack of pancakes, or inside a breakfast burrito. They also make a great base for a hearty skillet—top with sautéed onions, peppers, and shredded cheese for a quick hash. For a dinner pairing that turns this into a comfort meal, try it with a meaty skillet like cheesy ground beef and potatoes for a satisfying plate.

Plate them piled in the center with a sprinkle of parsley and a lemon wedge or hot sauce on the side for brightness.

Storage and reheating tips

Store cooled leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, use a skillet over medium heat with a splash of oil to restore crispness — avoid microwaving when possible because it makes them soggy. For freezing: spread cooled potatoes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a hot skillet until warmed through and crisp.

Food safety note: refrigerate within two hours of cooking. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

• Don’t overcrowd the pan — too many cubes at once will steam instead of crisp. Work in batches if needed.
• Dry the potatoes before cooking. Excess moisture prevents browning.
• Use a combination of butter and oil. Oil raises the smoke point and butter adds flavor.
• For faster softening, parboil the potato cubes 3 minutes, drain well, then finish in the skillet for superior crisp and quicker cook time.
• A heavy skillet (cast iron or stainless steel) gives better browning than thin nonstick pans.
• Keep the heat at medium-high but lower if the potatoes are browning too fast before they’re tender. Adjust the stove so they brown steadily.

Recipe variations

• Herb & lemon: add chopped rosemary or thyme and finish with a squeeze of lemon juice.
• Spicy breakfast potatoes: sprinkle 1/4–1/2 tsp smoked paprika and a pinch of cayenne or red pepper flakes while seasoning.
• Veggie boost: add diced bell pepper and onion in step 4; cook together for a hash-style skillet.
• Cheesy finish: stir in 1/4–1/2 cup shredded cheddar at the end and let it melt for cheesy potatoes.
• Vegan option: use plant-based butter or extra oil in place of butter.
• Make it a one-pan meal: toss in cooked sausage or crumbled tempeh and top with fried eggs.

Common questions

How long does this recipe take from start to finish?

Active prep and cook time is about 20–25 minutes. Cutting the potatoes takes 5–7 minutes, then 10–15 minutes in the skillet depending on your pan and heat.

Which potato type is best?

Yukon Gold and red potatoes balance creaminess and hold their shape well. Russets become fluffier inside but can break apart more easily. For crisp edges, choose a waxy-to-all-purpose potato and keep cubes uniform.

Can I make these ahead for a crowd?

Yes. Cook the potatoes, cool quickly, then refrigerate. Reheat in a hot skillet just before serving to revive crispness. For larger crowds, prepare potatoes ahead and finish in batches on the stovetop.

How do I get them extra crispy?

Dry the potatoes thoroughly, avoid overcrowding, and finish uncovered over medium-high heat. Using a cast-iron skillet and a brief parboil before searing helps create more surface area for browning.

Is it safe to freeze cooked potatoes?

Yes. Freeze on a sheet until solid, then store in an airtight bag for up to 3 months. Reheat from frozen in a skillet with a little oil until hot and crisp.

Can I add other seasonings or vegetables?

Absolutely. These potatoes are a blank canvas — try smoked paprika, oregano, fresh chives, or toss in sautéed peppers and onions for more flavor and color.

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