Breakfast Potatoes - The Recipe Rebel (2024)

This Breakfast Potatoes Recipe is simple and packed with flavor. Perfectly crispy potato cubes tossed with onion and pepper in a blend of savory spices.

Is there anything better than a pile of crispy roasted potatoes? Nope. And the best part? You can have them at any time of the day!

Enjoy a bowl of Air Fryer Potatoes with lunch, serve a side of Chipotle Parmesan Potato Wedges with dinner, or whip up this Breakfast Potatoes Recipe to start your day off just right.

These breakfast potatoes are loaded with crispy roasted cubes of potato, diced onion and peppers, and loads of flavorful seasoning…and they take just 10 minutes to prep!

Serve them with Baked Bacon (try this Air Fryer Bacon if it’s too hot for that!), Easy Instant Pot Egg Bites and Creamy Fruit Salad Recipe for an epic breakfast or brunch.

Ingredients Needed:

• Potatoes: I like to use red potatoes because their lower starch content allows them to get deliciously crispy. You can, however, use other varieties as well with great results.
• Veggies: we’re adding some color and flavor to our breakfast potatoes with some chopped onion, red bell pepper, and green bell pepper. You can add more or less, or swap with some of your other favorites if you prefer.
• Oil: I use canola oil but other kinds would work too. Just make sure it’s neutral in flavor and has a high smoking point so the potatoes get nice and crispy.
• Seasonings: seasoning salt, garlic powder, paprika, black pepper

How to Make Breakfast Potatoes

1. Prep the potatoes: Cut the potatoes into 3/4″ cubes, then place them onto a baking sheet along with the sliced onions and peppers. Drizzle with oil and toss to combine.
2. Season the veggies: In a bowl, mix together all of the seasonings. Sprinkle that over the potatoes and toss to coat.
3. Roast: Preheat the oven to 425ºF, then bake the potaotes until crispy.

FAQs for Breakfast Potatoes

Tips and Notes

• Leave the peel! While you can totally peel the potatoes if you prefer, I recommend leaving it on. The peel is part of what gives the potatoes a crispy texture.
• Wash and dry. Before cubing your potatoes, be sure to thoroughly wash and dry the outside. First of all, we want them to be clean, and second, any extra moisture will steam them rather than roast them. Don’t skip either step!
• Cut even cubes. Make sure the potato cubes are all right around 3/4″ pieces so they cook evenly.
• Preheat the oven. It should be nice and hot before you add in the potatoes so they start cooking right away.
• Lining the pan: I don’t line the pan with anything but feel free to use parchment paper or a silicone baking mat if you like. There’s no need though. There’s enough oil that the potatoes shouldn’t stick.
• Use convection mode. If your oven has convection mode, use it! This makes for crispier potatoes.

Variations

• Use another potato. I prefer red potatoes with the skin on, but Yukon gold would also be delicious.
• Swap out the veggies. You can either omit the onion and peppers or swap them out for shallots or another type of veggie.
• Spice it up. Kick the heat up a notch by adding a ¼ teaspoon of cayenne pepper to the spice blend.

Serving Suggestions

These Breakfast Potatoes make the perfect side dish next to Breakfast Pizza, Ham Quiche, French Toast, or any of your favorite breakfast recipes.

You can also use them as a filling for breakfast tacos or breakfast burritos or serve them as a side dish with dinner instead! You really can’t go wrong!

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