These Easy Crispy Breakfast Potatoes are a delicious and versatile breakfast side dish that’s really easy to make.
Whenever it’s time for me to put together my #EatSeasonal post, I always look to Becky’s seasonal produce page for inspiration. Sometimes, I’m feeling adventurous, and I want to use as much produce as I can. Other times, I a little lazy and want something really easy: cue these Easy Crispy Breakfast Potatoes!
Today, I was feeling extra lazy and didn’t even want to go to the store. I wanted to make a recipe using all the ingredients I already had in the house, I wanted it to be easy, and I wanted it to be something Eli could enjoy, too. These Easy Crispy Breakfast Potatoes checked all those boxes.
Crispy Breakfast Potatoes Recipe Ingredients
- Potatoes – I used six small potatoes, which comes out to about 6-7 cups.
- Olive oil
- Red pepper
- Red onion
- Salt and pepper
How To Make These Easy Breakfast Potatoes
- Add diced potatoes to a large pot and cover with cold water. Bring to a boil and cook potatoes until fork tender, about 30 minutes. This step can be done up to 3 day in advance.
- Heat a large pan over medium heat and add olive oil, red pepper, onion, potatoes, and salt and pepper. Mix until everything is combined, then cover with a lid and cook for about 25-30 minutes, flipping the potatoes every 5 minutes. You want them to get a nice golden brown crust on the bottom before each flip. Season with extra salt and pepper, if desired.
Recipe Tips and Thoughts
- This potato dish is vegan and gluten-free.
- These potatoes are versatile, and it’s great to use the leftovers in other recipes, like these delicious tacos!
- Potatoes are one of my favorite breakfast side dishes, so I love boiling a huge batch of potatoes and just having them on hand to fry up with some veggies easily.
- Store them in the fridge in an airtight container for up to four days.
- You can bulk this dish up with some beans, tofu, or tempeh and make a more substantial breakfast potato hash 🙂
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Healthy Breakfast Recipes?
High-Protein Vegetarian Breakfast Sandwiches
Loaded Breakfast Stuffed Peppers
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Easy Crispy Breakfast Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
An easy and delicious breakfast side dish!
Ingredients
- 6–7 cups chopped potatoes, I used 6 small potatoes
- 2 teaspoons olive oil
- 1 small red pepper, diced
- 1/2 small red onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add diced potatoes to a large pot and cover with cold water. Bring to a boil and cook potatoes until fork tender, about 30 minutes. This step can be done up to 3 day in advance.
- Heat a large pan over medium heat and add olive oil, red pepper, onion, potatoes and salt and pepper. Mix until everything is combined and then cover with a lid and cook for about 25-30 minutes, flipping potatoes every 5 minutes. You want them to get a nice golden brown crust on the bottom before each flip. Season with extra salt and pepper, if desired.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Breakfast, Vegan, Gluten Free
Check out these delicious seasonal recipes from a few other awesome bloggers!
*Not all are vegetarian but some can be easily adapted.
Healthy Turkey, Zucchini & Rice Casserole by Cookin’ Canuck
Caramelized Onion Galette by The Vintage Mixer
Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones by Food for My Family
Italian Plum Upsidedown Cake by Suitcase Foodist
Grilled Chicken and Vegetable Panzanella Salad by Completely Delicious
Coconut Cherry Cobbler by Kitchen Confidante
Chicken Parmesan Stuffed Zucchini Boats by Flavor the Moments
Healthy Berry Crisp with a Coconut Oat Crumb Topping by Joy Food Sunshine
Zucchini, Cherry Tomato, and Gorgonzola Bites by Letty’s Kitchen
I love potatoes, and when I’m craving them (which is often!) there’s no substitute. Breakfast potatoes with peppers are of my favorite ways to enjoy them and these extra crispy ones look delicious Izzy!
I’ve always loved potatoes but my obsession has reached a new high lately! Probably because our farmers market has had them for a few weeks and they have been SO fresh and delicious. I need to serve them up for breakfast with this recipe!
I have an obsession with potatoes too! These breakfast potatoes are one of my favorite ways to eat them 🙂 Thanks Sarah!