Breakfast Potatoes just take a breakfast or brunch menu to the next level, in my humble opinion.

Breakfast Recipes | ©addapinch.com

And luckily, these breakfast potatoes couldn’t be simpler to make. Chop everything up, toss it into a skillet, cook it until it is ready, and then gobble them up.

Sounds simple enough, right?

That’s about all there is to it. Promise.

Breakfast Recipes | ©addapinch.com

And if you really want to make things simple as can be, just chop all of the veggies the night before and leave the skins on your potatoes like I do.

I get tickled every time I serve them to company at the comments about how much they love the potatoes with the skins on still on them. For a few minutes I act like it makes them more gourmet or something. Then, I can’t stand it anymore and I admit to my laziness.

Breakfast Recipes | ©addapinch.com

I’m cool like that. Heh.

Here’s my Breakfast Potatoes recipe. Hope you love ’em.

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Breakfast Potatoes Recipe

Robyn Stone
5 from 1 vote
Breakfast Potatoes make a delicious addition to any breakfast or brunch menu. Get this scrumptious, yet so very simple breakfast potatoes recipe.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8

Ingredients 

  • 1/4 cup olive oil
  • 1/2 cup butter
  • 5 pound Yukon Gold potatoes, chopped
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 bell pepper, seeded and roughly chopped
  • 1 red pepper, seeded and roughly chopped
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon cayenne pepper

Instructions 

  • Add olive oil and butter to a large skillet over medium heat. Allow butter to melt and add potatoes, garlic, onions, and bell peppers to the skillet, stirring frequently to prevent sticking. Cook until fork tender, about 15 minutes. Stir in salt and cayenne pepper.
  • Serve warm.

Notes

Store: After being cooled to room temperature, the breakfast potatoes can be stored in an airtight container in the refrigerator for 3-4 days. When ready to serve, reheat until warmed throughout. 
Freeze: Once the potatoes have cooled to room temperature, place them in an airtight, freezer-safe container and freeze for up to 3 months.  When ready to serve, reheat until warmed throughout. You can thaw in the refrigerator overnight before reheating or reheat frozen. 

Nutrition

Calories: 395kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 411mg | Potassium: 1280mg | Fiber: 7g | Sugar: 4g | Vitamin A: 907IU | Vitamin C: 88mg | Calcium: 45mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




18 Comments

  8. What do you think if a person put a scrambled egg mixture in half way through the cooking time and wa la you have a complete breakfast?? Maybe add some crumbled bacon?? Would like to hear your thoughts on that. Looks great as usual. Keep them coming. 🙂

    Reply

    1. I have always fixed this and after potatoes are cooked through scramble several eggs and pour on top with chopped ham — stirring to set the eggs.