HOW TO MAKE EASY BREAKFAST POTATOES

EASY BREAKFAST POTATOES

Eating breakfast out is probably my favorite weekend “day off” activity. There’s just something gloriously sinful about indulging in a rich, hearty breakfast of pancakes or french toast, perfectly cooked eggs, bacon and sausage, and of course potatoes. This is the kind of meal that I never prepare at home because let’s face it – weekdays are crazy and on the weekends I do not feel like preparing a big meal when I wake up in the morning.

As far as my family is concerned, Saturdays and Sundays are for being lazy, sleeping in, and wearing your pajamas until noon. They aren’t about making a huge mess on the kitchen stove creating a huge meal. But my family loves that kind of food and it gets expensive eating out every weekend!

HOW TO MAKE EASY BREAKFAST POTATOES

To make this easy potato recipe, you’ll need a few things:

1. Potatoes – Russets are the way to go in my book because of how well they hold their shape, but this recipe will work with gold or red potatoes as well.
2. Oil – Olive oil, canola oil, vegetable oil…these crispy breakfast potatoes are equal opportunity when it comes to oil, so any of those will work. The oil will help the potatoes get nice and crispy.
3. Seasoning – Salt kind of goes without saying with potatoes of course, but you’ll also want to add some garlic powder, onion powder, and paprika. Toss the potatoes with the oil and coat them in the seasoning.
4. Silicone Baking Mat – This isn’t a necessity and regular foil will do the trick, but a silicone mat won’t tear and it holds up nicely to the high temperature, making it super easy to toss the potatoes just before putting them under the broiler. You can grab them on Amazon using that affiliate link, but I’ve found them for much cheaper at Costco if they happen to have them in stock.
5. Once the potatoes are coated in the oil and seasoning and spread out on the silicone mat, it’s time to slide them into the oven. A really hot oven is key to getting these potatoes a nice crispy exterior, but they are going to get some extra help in that department because we’re going to broil them to finish them off. Keep in mind that the size of your potatoes cuts and the length of time in the oven will dictate just how crispy these potatoes can get. Larger cuts won’t get as crispy, but they will be super tender and fluffy on the inside. If you want them crispier, leave them under the broiler a little longer than the recipe calls for. Just watch them closely as they can go from crispy and delicious to burnt pretty quickly.

HOW DO YOU REHEAT BREAKFAST POTATOES?

Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days. You can reheat in the microwave, but you won’t get those nice crispy edges. For that, you’ll have to reheat the potatoes in your oven. Spread the leftover potatoes on a baking sheet and roast at 400 degrees F for about 10 minutes or until they are hot.

CAN YOU ADD VEGETABLES TO THESE POTATOES?

Yes! If you want to give your crispy breakfast potatoes an upgrade, add some diced bell peppers or chopped onion when you stir the potatoes with the seasoning. Bake them all together for the same amount of time.

CAN YOU FREEZE CRISPY BREAKFAST POTATOES?

These potatoes will freeze really nicely. Store them in a freezer bag or airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat at 400 degrees F until hot.